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3.71 from 17 votes

Pressure Cooker Sweet and Sour Chicken Recipe

Shredded sweet and sour chicken is an easy pressure cooker recipe. It's perfect for an easy dinner and even the kids love it!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 228kcal
Author: Dorothy Kern
Cost: $8


  • 1 pound boneless skinless chicken breasts
  • ½ cup (118ml) chicken stock
  • 6 ounces (177ml) pineapple juice
  • 2 tablespoons (30ml) ketchup
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoons (15ml) rice vinegar
  • ¼ cup (59ml) honey
  • ¼ teaspoon pepper
  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons (30ml) cold water
  • 1 green bell pepper cut in squares
  • ½ small yellow onion cut into wedges


  • Place chicken breasts in the bottom of the pressure cooker insert.
  • Whisk together chicken stock, pineapple juice, ketchup, soy sauce, rice vinegar, honey and pepper. Pour over the chicken.
  • Place the lid on the pressure and slide it into the lock position. Set the pressure to high and cook time to 10 minutes.
  • Once the time has elapsed and the machine beeps to signal the end of cooking time, allow a natural release for 10 minutes, then use a kitchen utensil to open the valve to release any remaining steam. Careful, steam will be hot. Remove the chicken to rest.
  • Meanwhile, turn the pressure to Saute and add the chopped pepper and onion. Bring to a boil. Meanwhile, shred or chop the chicken.
  • Stir together the cornstarch and cold water, then add to the sauce. Stir and cook until it thickens. Add the chicken back into the sauce and cook for a few seconds to combine the flavors. Turn off the pressure cooker.
  • Serve the shredded sweet & sour chicken over rice. Serve hot and store leftovers in an airtight container for up to 2 days.



To make crockpot sweet and sour chicken:

Place chicken stock, pineapple juice, ketchup, soy sauce, vinegar, honey and pepper in your crock pot. Whisk to combine. Add chicken breasts. Cover and cook on high power for 3-4 hours. Check the internal temperature of the chicken after 2 hours (done is 165°F). Remove from crock pot when it's done, cover and rest. Make a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the liquid in the crock pot. Cover and let cook on high for 15 minutes or so, until the mixture thickens. Add the chicken back to the crockpot and stir to coat. Serve hot with rice.


Serving: 1/4 recipe | Calories: 228kcal | Carbohydrates: 30g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 379mg | Fiber: 1g | Sugar: 24g