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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


  • Instant Pot


  • 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


  • 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!


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


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