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Close side view of 2 brown bowls with sweet and sour chicken served over white rice, some chop sticks on top
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5 from 7 votes

đź“– Recipe: Easy Instant Pot Sweet And Sour Chicken

This Instant Pot Sweet And Sour Chicken recipe is a family favourite. It is so easy to make and prepare in only one pot, the perfect weekday meal that will make you skip take-out. Served over white rice, you’ll love this sticky sweet, and tangy chicken.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken, instant pot, sweet and sour
Servings: 6 portions
Calories: 241kcal
Author: MĂ©lanie

Equipment

  • Instant Pot

Ingredients

  • 1 pound chicken breast raw, thawed out
  • 4 tablespoon flour
  • 2 eggs medium size
  • salt to taste
  • 3 cloves garlic
  • 4 tablespoon ketchup
  • 150 ml apple cider vinegar (10 tbsp)
  • ½ cup brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 2 tablespoon water

Instructions

  • Take the chicken breast (raw), pat it dry, cut it into chunks. Season with salt, to taste.
  • Prepare 2 shallow dishes, one for flour. One with the 2 eggs, beaten.
  • Roll your chicken chunks in flour, and then the egg wash.
  • Turn your Instant Pot (IP) on the SautĂ© mode. After 2-3 minutes when it's hot, drizzle with olive oil and cook the chicken bites 1-2 minutes on each side.
  • Repeat until all the chicken pieces are done and set aside. That part is done. Turn off your IP.
  • Next, prepare the sauce, in a medium size bowl: chop the garlic, add the ketchup, apple cider vinegar, brown sugar, soy sauce, and olive oil.
  • Stir all the ingredients together. Set aside.
  • In your Instant Pot, place your cooked chicken chunks first and pour your sauce on top.
  • Program your Instant Pot on High Pressure for 8 minutes.
  • While it cooks, pour the cornstarch in a small bowl or ramekin and add a little bit of water, stir well so there is no lump.
  • Once the 8 minutes are over, your IP will beep. Now, you can do a quick pressure release by pressing the quick-release button and the steam will come out of the valve. It is really hot, be careful.
  • Open the lid and add your water/cornstarch mix. Stir with a wooden spoon to incorporate.
  • Leaving the lid off, put your Instant Pot on SautĂ© mode. Cook for another 8-10 minutes, stirring occasionally. Your sauce will thickened.
  • Serve over white rice and with some steam vegetables. Enjoy!

Notes

Remember to read the blog post for variations ideas, tips, and tricks to this recipe. Thank you!
www.bonappeteat.ca

Nutrition

Calories: 241kcal | Carbohydrates: 27g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 374mg | Potassium: 392mg | Fiber: 1g | Sugar: 20g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg