Instant Pot Sweet and Sour Chicken made healthier and full of flavor in under half an hour. Tender chicken, pineapple, and bell peppers in a glossy sweet-tangy sauce, served over jasmine rice.
Homemade takeout-style dishes are a favorite in our house because everyone — kids and adults alike — loves them. Making these recipes at home means healthier meals, better control over ingredients, and big savings. Using an Instant Pot streamlines the process and keeps cleanup minimal, so weeknight dinners are quick and satisfying.
These days we rarely order takeout because the Instant Pot lets us recreate the same bold flavors at home. My family’s regular Instant Pot go-tos include Honey Garlic Chicken, Chicken Fajita Pasta, and Chinese Chicken and Broccoli. This sweet and sour chicken is a standout: it’s flexible, fast, and consistently delicious.
On relaxed days I like to sauté the chicken and vegetables first for extra texture; on busy nights I use the dump-and-start approach. Both ways work — sautéing gives a bit more crispness, while the simpler method saves time and still produces a tasty dish.
How to Make Instant Pot Sweet and Sour Chicken?
You’ll need an Instant Pot for this recipe. Use fresh ingredients when possible for the best flavor and nutrition, though canned pineapple works well when fresh isn’t available. I recommend cornstarch instead of flour for a crispier coating and a naturally gluten-free result; arrowroot is a good substitute if needed.
The sauce is simple: sugar, vinegar, ketchup, soy sauce, oyster sauce, and pineapple juice combine into a bright, balanced glaze.
Directions
There are two ways to prepare this in the Instant Pot: the quick dump-and-start method or the sauté-then-pressure-cook method. Both are tasty — choose based on how much time you have and the texture you prefer.
Dump-and-start method
- Add the chicken, garlic, ginger, and sauce ingredients to the Instant Pot.
- Secure the lid, select PRESSURE COOK/MANUAL, and set for 4 minutes at high pressure. When finished, perform a quick release and open the lid carefully.
- If the sauce has cooled, press SAUTÉ, then whisk in cornstarch mixed with water until the sauce thickens (this happens fast).
- Stir in the onion, bell peppers, and pineapple, then cover and let sit for 5 minutes to soften the peppers slightly.
Sauté method (preferred for texture)
- Whisk the sauce ingredients together and set aside. Toss the chicken with cornstarch until evenly coated.
- On SAUTÉ (Normal), heat oil and cook the chicken until lightly browned. Remove and set aside.
- Deglaze the pot with 1/4 cup water, scraping up any browned bits, and discard that liquid for a smooth sauce.
- Optional: sauté onion and peppers briefly until just tender, then remove and set aside.
- Sauté garlic and ginger 20–30 seconds, add the prepared sauce and the chicken, and mix.
- Secure the lid, seal the vent, and PRESSURE COOK/MANUAL for 4 minutes at high pressure. Quick release when the program completes and open the lid carefully.
- To thicken: whisk cornstarch mixed with water into the hot sauce. Stir in onion, peppers, and pineapple, cover for 5 minutes to soften if you didn’t sauté them earlier.
Serve the sweet and sour chicken over jasmine or plain rice, or with fried rice for a heartier meal. Finish with toasted sesame seeds for added crunch and flavor.
Storing Tips
Store leftovers in an airtight container in the refrigerator and consume within 3–5 days. Reheat gently so the sauce stays glossy and the chicken remains moist.
Instant Pot Sweet And Sour Chicken
Equipment
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Instant Pot
Ingredients
- 1 and ½ pounds chicken breasts cut into 1-inch chunks
- ¼ cup corn starch
- 2 tablespoons canola oil for frying
- 1 cup pineapple chunks fresh or canned
- ½ red bell pepper cut into 1-inch chunks
- ½ yellow or green bell pepper cut into 1-inch chunks
- 1 medium yellow onion cut into 1-inch chunks
- 1 clove garlic minced
- 2 teaspoons ginger minced
For the sauce
- ⅓ cup granulated sugar
- ¼ cup apple cider vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 3 tablespoons pineapple juice from the can
Instructions
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For the dump-and-start method: add chicken, garlic, ginger, and the sauce ingredients to the pot and skip to the pressure cooking step.
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For the sauté method: mix the sauce and set aside. Toss chicken with cornstarch until coated, then sauté in oil until lightly browned and remove.
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Deglaze the pot with ¼ cup water, scraping up any stuck bits and discarding that liquid for a smoother sauce.
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Optional: briefly sauté onion and peppers until slightly tender and set aside.
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On SAUTÉ cook garlic and ginger 20–30 seconds, add sauce and chicken, then secure the lid and set PRESSURE COOK/MANUAL for 4 minutes at high pressure. Quick release when done.
To Thicken the Sauce
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Whisk cornstarch mixed with water into the hot sauce until thickened. Stir in onion, bell peppers, and pineapple, then cover for 5 minutes to soften if needed.
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Serve over jasmine rice and garnish with toasted sesame seeds.
Notes
- Choose the method that fits your schedule. Dump-and-start is fast and convenient; sautéing first gives a crispier texture though sauced chicken will lose some crispness over time.
- Fresh ingredients usually yield better flavor and nutrients, but canned pineapple is a fine substitute when fresh isn’t available.
- Skinless boneless chicken thighs can be used instead of breasts if you prefer.
- If you don’t have oyster sauce, omit it — the sauce will still be tasty though oyster sauce adds depth.
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