A speedy, family-friendly take on the classic Chinese-American dish: tender chicken cubes, bell peppers, onion and juicy pineapple simmer together in a fragrant sweet-tangy sauce—ready in about 40 minutes thanks to the pressure-cooking power of the Instant Pot.

Why You’ll Love This Recipe

Weeknight-fast. About ten minutes of prep and a brief two-minute pressure cook—most of the time is simply waiting for the pot to come to pressure and release.
One-pot convenience. Sauté, pressure-cook and thicken the sauce all in the same insert for minimal clean-up.
Balanced flavour. Brown sugar and pineapple juice bring sweetness, white vinegar contributes lively tang, and a touch of red-pepper flakes adds gentle heat.
Easily customisable. Swap in chicken thighs, adjust sweetness, or fold in extra vegetables—see “Variations” below.
Lighter than take-out. No deep-frying or heavy breading, yet the dish remains satisfyingly rich.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Canola oil – 2 Tbsp
Boneless, skinless chicken breasts, cut into 1 in / 2.5 cm cubes – 1 lb / 450 g
Salt and ground black pepper – to taste
Red bell pepper, 1-inch pieces – 1 unit
Green bell pepper, 1-inch pieces – 1 unit
Yellow onion, 1-inch pieces – 1 medium
Pineapple chunks (canned or fresh) – 1 ½ cups
Minced garlic – 1 tsp
Minced ginger – 1 tsp
Red-pepper flakes – ⅛ tsp

Sauce

Unsweetened pineapple juice – 1 cup
Packed brown sugar – ½ cup
Ketchup – ¼ cup
White vinegar – ¼ cup
Corn-starch – 2 Tbsp
Cold water (or extra pineapple juice) – 2 Tbsp

directions

Sauté chicken. Select Sauté (high). When the display reads “Hot,” add the oil. Season chicken with salt and pepper and brown for about 2 minutes per side until no longer pink.
Add vegetables and aromatics. Stir in bell peppers, onion, pineapple, garlic, ginger and red-pepper flakes; cook 1 minute.
Deglaze with sauce. Whisk pineapple juice, brown sugar, ketchup and vinegar; pour into the pot, scraping up any browned bits.
Pressure-cook. Secure lid, set valve to Sealing, and cook on Manual/Pressure Cook (High) for 2 minutes. Quick-release pressure when the cycle ends.
Thicken. Whisk corn-starch with water to form a slurry. Return pot to Sauté, stir in slurry and cook 1–2 minutes until the sauce coats the back of a spoon.
Serve. Taste, adjust seasoning and spoon over steamed white or jasmine rice.

Servings and timing

Yield: Serves 4
Prep time: 10 minutes
Pressure cook time: 2 minutes
Pressure build/release: ≈ 28 minutes
Total time: ≈ 40 minutes

Variations

Protein swap: Use boneless, skinless chicken thighs 1:1, or substitute 1 lb / 450 g cubed pork tenderloin; cooking time remains the same.
Soy depth: Stir 1 Tbsp low-sodium soy sauce into the sauce for extra savoury complexity.
Dump-and-start version: Skip browning; mix sauce, aromatics and raw chicken, then cook 4 minutes on High.
Extra vegetables: Fold in snow peas or broccoli florets after thickening; residual heat cooks them crisp-tender.
Spicier option: Increase red-pepper flakes or add 1 tsp Sriracha.

storage/reheating

Refrigerator: Cool completely; store in an airtight container for 3–4 days.
Freezer: Freeze up to 3 months (peppers soften after freezing but flavour remains excellent).
Reheat: Thaw overnight if frozen. Warm gently on the stove or in the microwave (70 % power), stirring occasionally, until hot. If the sauce thickens too much, loosen with a splash of water or pineapple juice.

FAQs

How long does the recipe take from start to finish?

Including sautéing, pressure build-up and release, plan on roughly 40 minutes.

Can I double the recipe in a 6-quart Instant Pot?

Yes—double all ingredients but keep total liquid to about 1 ½ cups to avoid a “burn” warning. Cooking time stays at 2 minutes; the pot will take longer to reach pressure.

Will chicken thighs stay juicier than breasts?

Yes. Thigh meat’s higher fat content helps it remain moist after pressure cooking and reheating.

How do I keep bell peppers crisp?

Sauté the peppers separately for 2 minutes and stir them in after pressure cooking and thickening; residual heat finishes them to a tender-crisp texture.

Is the dish gluten-free?

It is, provided you use gluten-free ketchup and ensure no cross-contamination; the base recipe contains no soy sauce.

Can I use frozen chicken?

Yes. Skip sautéing, add frozen 1-inch pieces, and increase pressure time to 5 minutes; ensure the internal temperature reaches 74 °C / 165 °F.

What should I do if I get a “Burn” message?

Deglaze thoroughly after sautéing by scraping up all browned bits. If the message appears, release pressure, add ¼ cup extra liquid, stir and resume cooking.

Can I replace pineapple juice with another liquid?

White grape or orange juice works in a pinch; keep the same volume for proper pressure generation.

How spicy is the base recipe?

Only mildly piquant (⅛ tsp red-pepper flakes). Omit them for a completely mild dish or increase up to ½ tsp for notable heat.

What sides pair best?

Steamed jasmine rice is classic, but quinoa, cauliflower rice or even lo mein noodles also absorb the vibrant sauce beautifully.

Conclusion

Instant Pot Sweet and Sour Chicken delivers the nostalgic flavours of take-out with weeknight efficiency and healthier ingredients. Tender chicken, colourful vegetables and a glossy, balanced sauce come together in one pot, giving you a satisfying meal with minimal effort and clean-up.

Instant Pot Sweet and Sour Chicken