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Instant Pot Sweet and Sour Chicken

Name: Instant Pot Sweet and Sour Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless/skinless chicken thighs (cut into 1” chunks); 2 tablespoons canola oil; 1 tablespoon ginger (minced); 6 garlic cloves (minced); 1/2 teaspoon red chili flakes; 1/4 cup ketchup; 1/4 cup apple cider vinegar; 4 teaspoons reduced sodium soy sauce; 1/3 cup white granulated sugar; 1/2 cup pineapple juice (from the canned pineapple); 1 10 ounces can pineapple chunks (reserve juice); 1 red bell pepper (cut into 1.5” chunks); 2 tablespoons cornstarch; 4 tablespoons pineapple juice; Red pepper flakes; Sesame Seeds; Green onions chopped

ByCatalina Castravet January 25, 2026January 25, 2026

Recipe Print

This Instant Pot Sweet and Sour Chicken is my top choice when I crave takeout-style flavors. I prep everything in about 10 minutes, then let the Instant Pot cook for 20 minutes, resulting in juicy, tender chunks of chicken coated in a sweet-and-sour sauce made with pineapple juice. This recipe is perfect for serving a family of four like mine, and I promise there will not be any leftovers.

Overhead shot of Instant Pot sweet and sour with rice and broccoli.

Sweet and sour is the perfect balance of yin and yang flavors. I love how one side brings tanginess while the other leans into sweetness, which is exactly why I created my sweet and sour pork recipe and my sweet and sour shrimp recipe in the first place. Making these dishes at home instead of ordering takeout saves money, and because everything is made from scratch, the flavors taste way better and homey. I can tell you this; my crew always cleans their plates!

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
Instant pot Asian recipes:

What I love most about this Sweet and Sour Chicken recipe is how much time it saves me. It is ready in 30 minutes, and there is no big cleanup since everything cooks in the Instant Pot. Using chicken thighs instead of breasts creates a more tender bite with richer flavor, while the pineapple adds a touch of sweetness to the savory sauce. You will love how the thick sauce attach to every piece, giving each forkful a mix of bold flavors. This one is a must try!

Why you will love this recipe

Quick weeknight dinner: I make this Instant Pot Sweet and Sour Chicken on busy days. I prep it in 10 minutes, then let the pressure cooker handle the rest while I make a quick dessert.
Easy family meal: I cook this for my family using chicken, pineapple chunks, bell peppers, garlic, and onion. It is simple to cook in one pot, which means fewer dishes waiting for me later.
Sweet and sour balance: I love how the pineapple juice, vinegar, sugar, soy sauce, and ketchup work together in the sauce. The flavor stays balanced with sweetness on one side and tanginess on the other.
Juicy chicken texture: I always use chicken thighs because they stay tender and juicy in the Instant Pot. It seriously tastes great served over a warm bowl of rice.

What you will need

Overhead shot of instant pot sweet and sour chicken ingredients in bowls on a wooden table.

Chicken: I use boneless skinless chicken thighs cut into big chunks, just like you see in the image above.
Sweet and sour base: Pineapple chunks packed in pineapple juice, ketchup, white sugar, and apple cider vinegar create the sweet and tangy sauce.
Aromatics: Fresh ginger, garlic, and red chili flakes is what I use.
Vegetables: Red bell peppers is what I add for a nice crunch.
Oil and sauce: Reduced sodium soy sauce and canola oil help season and cook the chicken.
Thickener: Cornstarch mixed with extra pineapple juice thickens the sauce at the end.
For the garnish: I finish the dish with chopped green onions, toasted sesame seeds, and a small sprinkle of red pepper flakes for gentle heat.

How to make

Saute chicken: I chop the chicken into chunks while the Instant Pot heats on the saute mode setting. Once the display shows HOT, I add the oil and wait 1 minute before adding the chicken. I saute for 3 minutes, stirring a few times, until the chicken turns golden brown.

Add the rest of the ingredients: I add the garlic, ginger, ketchup, soy sauce, pineapple juice, vinegar, sugar, and red pepper flakes, then stir everything together. Next, I mix in the pineapple chunks and bell peppers until well combined.

Seared chicken in the Instant Pot with garlic and ginger.

Cook: I close the lid and cook on high pressure for 5 minutes. I let the pressure release naturally for 10 minutes, then release any remaining pressure and stir carefully.

Instant Pot sweet and sour ingredients in the pot.

Make the sauce: I set the Instant Pot to Sauté again and whisk the cornstarch and pineapple juice while it heats up. Once it is hot, I stir in the slurry and cook on Sauté for 5 minutes, stirring often, until the sauce thickens.

Adding cornstarch slurry to Instant Pot sweet and sour.

Let it rest: I turn off the Instant Pot and let the chicken rest for 5 to 7 minutes. The sauce thickens more as it sits, then I serve it topped with green onions, sesame seeds, and red pepper flakes.

Overhead shot of instant pot sweet and sour chicken recipe with red bell pepper and pineapple.

Expert tip

Cut bigger chicken pieces

If you follow my step by step instructions above, you will nail this comforting Instant Pot Sweet and Sour Chicken. My simple advice is to cut the chicken into larger 2 to 3 inch pieces and avoid stirring it too much after pressure cooking. This keeps the chicken juicy and helps the sauce stay thick and cling to the chicken instead of thinning out.

More tips to consider:

I use canned pineapple, but I skip frozen pineapple. Frozen pineapple adds extra water and can thin out the sauce.
If the sauce looks runny, I mix 1 or 2 tablespoons of cornstarch with pineapple juice and stir it into the pot. This helps the sauce thicken quickly.
You can use a skillet if your instant pot does not have a sauté setting.
I always use cornstarch for this recipe. Flour does not thicken the sauce the same way and can make it cloudy.
If my family does not want heat, I skip the red pepper flakes or use paprika instead.
I make sure there is at least 1 cup of liquid in the pot. This helps the pressure build properly and keeps the Instant Pot working as it should.

A ladle of instant pot sweet and sour chicken with pineapple and red pepper pieces.

Recipe variations and add-ins:

Sticky honey style: I add 2 tablespoons honey and reduce the sugar by half. The sauce stays thick and slightly sweeter, which works great over rice.
Extra pineapple bowl: I add 1 extra cup pineapple chunks during the saute step at the end. My kids love the extra fruit mixed into the sauce.
Garlic lover meal: I increase the garlic to 8 cloves, finely minced. The garlic flavor stands out more but still stays balanced with the pineapple juice.
Veggie heavy dinner: I stir in 1 cup sliced onions and 1 cup chopped bell peppers after pressure cooking. I let them cook on saute for 3 to 4 minutes so they stay tender.
Low sugar option: I cut the sugar down to 2 tablespoons and add 1 extra tablespoon ketchup. The sauce still thickens well and tastes balanced for weeknight dinners.

Juicy instant pot sweet and sour chicken with red bell pepper pieces and pineapple over rice and a side of broccoli.

Serving suggestions:

I love serving this sweet and sour chicken over instant pot white rice when I want a classic dinner that everyone recognizes. For a lighter option, I pair it with my easy cauliflower rice and add a simple side of steamed broccoli to make the plate more filling for those days when we come back home hungry.

When I want something different, I skip rice and serve the chicken over a bed of crisp lettuce for a fresh dinner bowl. I also like adding roasted asparagus, or oven roasted bok choy on the side, especially when I am serving friends or turning this into an easy family dinner spread.

How to store leftovers:

Refrigerate: I store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: When I want to keep it longer, I place it in a freezer bag and freeze it for up to 3 months.
Defrost: I thaw frozen leftovers overnight in the fridge for the best texture and flavor.
Reheat: I warm the chicken in the oven for about 15 minutes, in the microwave for 1 to 2 minutes, or in a skillet until heated through.

Holding with chopsticks a piece of Instant Pot Sweet and Sour Chicken.

Frequently asked questions

Why does my sweet and sour sauce turn out runny?

When the sauce looks thin, it is usually because extra liquid was added during cooking. I avoid frozen pineapple and finish the sauce on the sauté setting with a cornstarch and pineapple juice mixture until it thickens and coats the chicken well.

Can I use fresh pineapple instead of canned?

I use fresh pineapple when it is available, but I always add pineapple juice or water to replace the liquid that canned pineapple usually provides. Having enough liquid helps the Instant Pot build pressure the right way and keeps the sauce from thickening too fast during cooking.

Why is the chicken rubbery or tough?

The most common reason I end up with rubbery or tough chicken in the Instant Pot is overcooking it. This happens more easily when the chicken is cut into smaller pieces, which is why I stick to 2-3 inch chunks instead of 1 inch. If the chicken is undercooked, it can also turn rubbery, so I always check that it reaches 165 degrees F with a meat thermometer before serving.

Instant pot sweet and sour chicken with white rice and broccoli.

Instant pot Asian recipes:

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