Ingredients for Single Meal
- 4 - small boneless chicken breasts
- 1/2 - cup(s) hot water**
- 1 - red bell pepper(s)
- 3/4 - cup(s) chicken stock
- 1/4 - cup(s) brown sugar
- 3 - Tbsp soy sauce
- 1 - tsp minced garlic
- 1 - 20 oz. can(s) pineapple chunks
- - Salt and pepper
- 1 - Tbsp cornstarch**
- Garnish: - sesame seeds**
- Side: - rice**
- Side: - veggies**
- 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal
- Cut the chicken breasts into bite-size pieces.
- Seed and dice the red bell pepper into 1-inch pieces.
- Drain and reserve the pineapple juice from canned pineapple chunks in a small bowl. With the pineapple juice, add the chicken stock, brown sugar, soy sauce and minced garlic.
- Place the chicken pieces and red bell pepper pieces into the electric pressure cooker insert with the hot water. Pour the pineapple chunks around the chicken. Season with a sprinkle of salt and pepper. Pour the pineapple-soy sauce mixture over the top.
- Steam valve: Sealing.
- Cook on: Manual/High for 15 minutes.
- Release: Natural or Quick.
- Swirl the cornstarch with a few Tbsp of water and stir it into the sauce. Cook for 30 more minutes to allow sauce to thicken. Garnish with sesame seeds, if desired.
- Cook the rice as directed.
- Prepare veggies.
- Serve Instant Pot Sweet & Sour Chicken over rice with side of veggies.
Freezeasy Meal Prep Directions
- Cut 8 small chicken breasts into bite-size pieces.
- Seed and dice 2 red bell peppers into 1-inch pieces.
- Drain and reserve the pineapple juice from 2 cans of pineapple chunks in small bowl. With the pineapple juice, add 1 1/2 cups chicken stock, 1/2 cup brown sugar, 6 Tbsp soy sauce and 2 tsp minced garlic.
To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:
- Half of the chicken pieces
- Half of the red bell pepper pieces
- Pineapple chunks from can
- Half of the prepared sauce
- Do NOT add the cornstarch before freezing.
Remove as much air as possible and seal. Add label to baggie and freeze.
Freeze & Thaw Instructions
Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.
Special notes
See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.
Dairy-Free Modifications
Recipe is dairy-free when served with dairy-free sides.
Gluten-Free Modifications
Recipe is gluten-free if you use gluten-free soy sauce.
Printable Label Recipe Title
Instant Pot Sweet & Sour Chicken
Printable Label Instructions
Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release.
Stir in the cornstarch to thicken sauce.
Serve with sesame seed garnish, over rice with veggies.
