Sweet and Sour Chicken in Your Pressure Cooker
A quick and flavorful pressure cooker sweet and sour chicken recipe packed with juicy pineapple, crisp bell peppers, and tangy homemade sauce — perfect for a weeknight meal.
Equipment
- 1 Mixing bowl medium
- 1 Skillet or wok large, nonstick preferred
Ingredients
Main ingredients
- 1 lb. Chicken breast meat cut into 1" pieces (about 2 breasts)
- 1 tablespoon Soy sauce
- ½ teaspoon Garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ¼ cup Cornstarch more if needed
- ¼ cup Canola oil or other neutral oil, for frying
- 1 Bell pepper diced, any color
- ½ cup Diced pineapple fresh or canned
- ½ cup Diced red onion from 1 small or ½ large onion
- to taste Sesame seeds optional garnish
- to taste Green onion optional garnish, chopped
- to serve Cooked rice or noodles optional
- ¼ cup Brown sugar
- ¼ cup Honey
- ¼ cup Ketchup
- ¼ cup Rice vinegar
- ¼ cup Water or pineapple juice
- 1 teaspoon Sriracha adjust to spice preference
- 1 teaspoon Garlic powder for sauce
- 1 tablespoon Soy sauce for sauce
Instructions
Instructions
- Mix chicken, 1 tablespoon soy sauce, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Toss to coat and marinate for 10 minutes.
- Coat chicken pieces in cornstarch. Shake off excess.
- Heat canola oil in a skillet or wok. Fry chicken in batches until golden and cooked through, 5–8 minutes. Transfer to paper towels.
- Add bell pepper, pineapple, and red onion to skillet. Stir-fry 3–5 minutes.
- Add chicken back to skillet and stir to combine with veggies.
- Pour in sauce (brown sugar, honey, ketchup, rice vinegar, water/pineapple juice, Sriracha, garlic powder, soy sauce). Simmer 2–3 min until thickened and heated through.
- Serve hot over rice or noodles. Garnish with sesame seeds and green onion if desired.
Notes
Store leftovers in an airtight container for up to 4 days. You can freeze for longer storage. Reheat gently with a splash of water or juice to keep meat tender.