Pressure Cooker Sweet and Sour Chicken
- 1 tablespoon sesame oil
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup pineapple juice
- 2 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce
- 1 tablespoons minced garlic
- 1½ teaspoons minced ginger
- 1 teaspoon cornstarch
- 2 teaspoons water
- pineapple chunks, as desired
For best results, we recommend using:
- Heat oil in the pot of a pressure cooker set to Sauté. Working in batches, sear chicken in oil until golden brown, about 3 minutes; remove to a plate with a slotted spoon.
- Mix pineapple juice, ketchup, soy sauce, garlic, and ginger together with a whisk; pour into the pot to deglaze, scraping browned bits of food from the pot with the flat edge of a utensil.
- Stir chicken into the sauce to coat.
- Seal lid on pressure cooker, turn steam vent to Sealing, select Poultry, and cook on High Pressure for 5 minutes. Immediately turn steam vent to Venting to perform a Quick Release.
- Mix cornstarch and water in a small bowl with a whisk to dissolve
- Press Cancel on pressure cooker and set to Sauté. Stir cornstarch slurry into the sauce; cook until the sauce thickens, about 2 minutes.
- Ladle chicken and sauce onto plates; add pineapple to serve.
An enzyme in fresh pineapple called bromelain naturally tenderizes meat by breaking down tough fibers. In this recipe pineapple not only adds flavor and texture, but helps the chicken become perfectly tender and juicy.
What others are saying
Barbara Rasse says:
This was pretty good! I didn’t sauté the chicken (cuz I’m lazy) and we added a splash of rice wine vinegar and a clump of brown sugar to the sauce as suggested by others. I will definitely add some bell pepper the next time I make this. This will not make the red/pink sweet and sour sauce found in some Chinese restaurants, but instead a more subtle sweet and sour flavor.
Theresa Higgins says:
This dish is so much better than Chinese takeout looks like I’ll be making Chinese food from now on, but the next time I will just add green peppers to the dish
DC Cote says:
I made this recipe but used pork instead of chicken. Not a traditional sweet and sour recipe, but really delicious nonetheless. I made it with spiralized zucchini, a lighter alternative to rice!
Alex Cabral says:
I added 1 tablespoon of brown sugar, and also red and yellow bell pepper for flavor. I thought it was pretty good overall. I think one ingredient it was missing was the rice wine vinegar.
George Delamea says:
You'll be surprised, even though you made it, how nicely sweet this is without having added sugar. The pineapple and ketchup definitely lend that sweet-sour dichotomy you're wanting from such a dish. The entire family ate it lustily and requested we have it again. Can't ask for more than that! Jasmine rice was the right rice for this, too.
Hector Jonass says:
I'm rating this for my sons, who think this is the end-all, be-all of chicken recipes. I'm thankful for not having tons of sugar, even if I feel I'm failing them with a misrepresentation of true/better sweet-sour chicken. At least it's not nuclear pink, so that's ANOTHER bonus. Seriously, though, it's pretty tasty, not overly sweet, and will have you pushing rice into the sauce on mop-up duty. I used some crushed red pepper on mine to get a little heat to the sweet.
Laura Griffin says:
This is one of my favorite healthy, guilt free chicken recipes and it's so delicious! The sauce is to die for!