Instant Pot Sweet & Sour Chicken
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
An Instant Pot twist on a classic “fakeout-takeout” meal - Sweet & Sour Chicken. Please make note of when the cornstarch is added :) We hope you enjoy this as much as we do!

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

  1. Cut the chicken breasts into bite-size pieces.
  2. Seed and dice the red bell pepper into 1-inch pieces.
  3. 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.
  4. 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.
  5. Steam valve: Sealing.
  6. Cook on: Manual/High for 15 minutes.
  7. Release: Natural or Quick.
  8. 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.
  9. Cook the rice as directed.
  10. Prepare veggies.
  11. Serve Instant Pot Sweet & Sour Chicken over rice with side of veggies.

Freezeasy Meal Prep Directions

  1. Cut 8 small chicken breasts into bite-size pieces.
  2. Seed and dice 2 red bell peppers into 1-inch pieces.
  3. 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 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.

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