Pressure Cooker Sweet 'N Sour Chicken Recipe

Name: Pressure Cooker Sweet 'N Sour Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs roasting chickens, cut up; 1 tablespoon vegetable oil or 1 tablespoon olive oil; 1/2 cup sliced celery; 1 bell pepper, cut into chunks (any color); 1 (20 ounce) can pineapple chunks, drained and juice reserved; 1 cup reserved pineapple juice (add water if necessary); 1/4 cup brown sugar; 1/2 cup vinegar; 2 tablespoons soy sauce; 1 tablespoon ketchup; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon ground ginger; 2 tablespoons cornstarch; 2 tablespoons cold water

Servings: persons

3 lbs roasting chickens, cut up
1 tablespoon vegetable oil or 1 tablespoon olive oil
1/2 cup sliced celery
1 bell pepper, cut into chunks (any color)
1 (20 ounce) can pineapple chunks, drained and juice reserved
1 cup reserved pineapple juice (add water if necessary)
1/4 cup brown sugar
1/2 cup vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water

1
Heat oil in a 4 or 6-quart pressure cooker.
2
Brown chicken a few pieces at a time; set aside.
3
Return all chicken to pressure cooker; add celery and green pepper.
4
Combine pineapple juice, brown sugar, vinegar, soy sauce, ketchup, Worcestershire sauce, and ginger; pour over chicken.
5
Close pressure cooker cover securely.
6
Place pressure regulator on vent pipe.
7
Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly.
8
Cool pressure cooker at once (cold water method).
9
Remove chicken and vegetables to a warm platter.
10
Mix cornstarch with cold water; blend into hot liquid.
11
Cook and stir until mixture boils and thickens.
12
Add pineapple chunks and heat.
13
Pour sauce over chicken.
14
Serve with rice.

744

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs roasting chickens, cut up, 1 tablespoon vegetable oil or 1 tablespoon olive oil, 1/2 cup sliced celery, 1 bell pepper, cut into chunks (any color), and more.

Yes, Pressure Cooker Sweet 'N Sour Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Sweet 'N Sour Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions