1lbbonelessskinless chicken breasts (cut into 1" pieces)
salt and pepper
1red bell peppercut into 1" pieces
1green bell peppercut into 1" pieces
1onioncut into 1" pieces
1½cupspineapple chunks
1teaspoonminced garlic
1teaspoonminced ginger
½teaspoonsalt
⅛teaspoonred pepper flakes
Sweet and Sour Chicken sauce
1cuppineapple juiceunsweetened or reduce sugar slightly – can be reserved from canned pineapple
½cupbrown sugar packed
¼cupketchup
¼cupwhite vinegar
2tablespoonscorn starch
2tablespoonswater or pineapple juice
Instructions
Turn Instant Pot to saute, wait until it reads "hot" and then add oil. Let the oil heat for a minute or two.
Season the chicken well with salt and pepper and add to the Instant Pot (it may be easier to do this in two batches). Cook for about 2 minutes per side, just until no longer pink.
Add red pepper, green pepper, onion, pineapple, ginger, garlic, salt and pepper flakes and cook 1 minute.
Whisk together the 1 cup pineapple juice, brown sugar, ketchup and vinegar. Pour over chicken and stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for a cook time of 2 minutes.
When the cook time is up, open the valve slowly to release the pressure.
Whisk together the corn starch and water.
Turn the Instant Pot to saute and stir in the corn starch slurry. Cook for 1-2 minutes until thickened. Taste and adjust seasonings to taste. Serve.
Notes
Substitutions:
You can swap boneless, skinless chicken thighs for the breasts, or use frozen meatballs or 1" chunks of pork tenderloin.
Like a more salty/savory chicken? Feel free to stir in 1 tablespoon of soy sauce before serving.
Ketchup: I don't recommend swapping the ketchup because it adds sweetness, acidity, spices and just great flavor all around!
Brown sugar: you can swap for granulated sugar or another sweetener of your choice. Keep in mind that all swaps will affect the flavor of the sauce.