Instant Pot Sweet and Sour Chicken

By Lori

6 Person

30 Minutes

290 Calories

This Paleo Sweet and Sour Chicken is made in the Instant Pot so it’s fast, easy, and a great meal for weeknights! Family (and kid!) approved, made with real-food ingredients and ready in 30 minutes. To sum up the recipe – chop ingredients, sear chicken, add sauce, pressure cook, thicken the sauce. That’s it! The entire meal will be ready in 30 minutes or less, and your family will be amazed that it’s healthy!

Ingredients

Toasted sesame seeds for garnish
Sliced green onions for garnish
Pepper
Sea salt
1 1/2 tbsp. Tapioca starch
1/4 tsp. Red pepper flakes
1 Large red bell pepper cut into 1-2” pieces
1 inch Fresh ginger minced
4 cloves Garlic minced
1/3 cup Ketchup
1/3 cup Raw apple cider vinegar
3/4 cup Pineapple juice from can divided
1 1/2 cups Pineapple chunks from the can
2 tbsp. Coconut oil
1 1/2 pounds Boneless skinless chicken thighs or breasts, cut into 2

Method

01

Have your ingredients cut/chopped and ready to use. Turn your instant pot to “saute” and once it reads "HOT" add the coconut oil. Sprinkle your chicken with a bit of salt and pepper while waiting for the pot to heat.
02

Add chicken (in 2 batches) and cook about 1-2 minutes on each side (approximate), turning with tongs. Do not cook the chicken through or wait for it to turn brown - searing it on both sides is the goal.
03

While chicken sauteing, whisk together the 1/2 cup pineapple juice, vinegar, ketchup (or tomato paste) garlic, ginger, and red pepper flakes.
04

After chicken sauteed, and add the sauce mixture, pineapple chunks and red bell pepper, and bring to a simmer. Cancel saute function. Secure the lid, place the steam release on “sealing” and set to high pressure for 5 minutes (you can also use the “poultry” button).
05

After 5 minutes, quick release the pressure by turning steam release to “venting”. Once pressure is released, carefully remove the lid.
06

In a small bowl, whisk together the arrowroot starch with remaining 1/4 cup pineapple juice until dissolved, then add to the pot and carefully stir. Turn pot to “saute” again and cook 3-5 minutes or until sauce thickens to preference.
07

Press “cancel” and allow the pot to cool down a bit before serving. Serve hot, garnished with sliced green onions and toasted sesame seeds, alongside cauliflower rice and/or roasted broccoli. Enjoy!

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Breast Recipes

Instant Pot Sweet and Sour Chicken

4.9

( By Lori )

01 Information

Grade easy
Serving 6 servings
Calorie 290 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Toasted sesame seeds for garnish

Sliced green onions for garnish

Pepper

Sea salt

1 1/2 tbsp. Tapioca starch

1/4 tsp. Red pepper flakes

1 Large red bell pepper cut into 1-2” pieces

1 inch Fresh ginger minced

4 cloves Garlic minced

1/3 cup Ketchup

1/3 cup Raw apple cider vinegar

3/4 cup Pineapple juice from can divided

1 1/2 cups Pineapple chunks from the can

2 tbsp. Coconut oil

1 1/2 pounds Boneless skinless chicken thighs or breasts, cut into 2

03 Method

Step 1

Have your ingredients cut/chopped and ready to use. Turn your instant pot to “saute” and once it reads "HOT" add the coconut oil. Sprinkle your chicken with a bit of salt and pepper while waiting for the pot to heat.

Step 2

Add chicken (in 2 batches) and cook about 1-2 minutes on each side (approximate), turning with tongs. Do not cook the chicken through or wait for it to turn brown - searing it on both sides is the goal.

Step 3

While chicken sauteing, whisk together the 1/2 cup pineapple juice, vinegar, ketchup (or tomato paste) garlic, ginger, and red pepper flakes.

Step 4

After chicken sauteed, and add the sauce mixture, pineapple chunks and red bell pepper, and bring to a simmer. Cancel saute function. Secure the lid, place the steam release on “sealing” and set to high pressure for 5 minutes (you can also use the “poultry” button).

Step 5

After 5 minutes, quick release the pressure by turning steam release to “venting”. Once pressure is released, carefully remove the lid.

Step 6

In a small bowl, whisk together the arrowroot starch with remaining 1/4 cup pineapple juice until dissolved, then add to the pot and carefully stir. Turn pot to “saute” again and cook 3-5 minutes or until sauce thickens to preference.

Step 7

Press “cancel” and allow the pot to cool down a bit before serving. Serve hot, garnished with sliced green onions and toasted sesame seeds, alongside cauliflower rice and/or roasted broccoli. Enjoy!

04 Author