Instant Pot Sweet and Sour Chicken
Servings: 6 servings
Ingredients
- 2 chicken breasts frozen
- 4 chicken thighs frozen
- 4 red bell peppers
- 2 cups broccoli
- 1 cup cauliflower
- 2 tsp light oil
- 1 tsp garlic powder
- 1 tsp salt
- 2 tsp white pepper divided
- 1 cup light brown sugar
- ¾ cup apple cider vinegar
- ½ cup soy sauce
- 2 tbsp mirin
- 2 tbsp lime juice about 1 lime
- 2 tsp lime zest about 1 lime
- 2 tsp sesame oil
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tsp gochugaru/red pepper flakes
- 1 tbsp cornstarch dissolved in 3 tbsp cold water
Instructions
- Preheat oven to 425F.
- In a mixing bowl, combine brown sugar, apple cider vinegar, soy sauce, mirin, lime juice, lime zest, sesame oil, minced garlic, minced ginger, gochugaru/red pepper flakes, and 1 tsp white pepper.
- Add frozen chicken to your Instant Pot and pour sauce over top.
- Close and seal. Set manual/pressure cook timer for 30 minutes. When finished, let the Instant Pot release naturally for at least 15 minutes before moving the latch to “venting”.
- Meanwhile, roughly chop vegetables (peppers, broccoli, cauliflower) and toss with light oil, garlic powder, salt, and remaining 1 tsp white pepper.
- Spread vegetables on a large baking sheet. Bake for 15-20 minutes or until the vegetables have become crunchy and delicious.
- When your pressure cooker is finished, remove chicken and shred it in a separate bowl, saving as much juice as possible in the Instant Pot.
- Add cornstarch/cold water slurry to the sauce mixture left in the Instant Pot and use the Saute feature to boil for 3-5 minutes, or until the sauce has thickened to your desired consistency.
- Return shredded chicken to the Instant Pot and combine with roasted red peppers. Toss to coat with thickened sauce. Serve over roasted broccoli and cauliflower, or add all of the vegetables to the sauce and serve over rice. Garnish with sesame seeds.