Step 1

Cut the chicken into 2-3 inch chunks. I prefer to leave them a bit larger as the pressure cooker tends to make the chicken very moist and this helps to avoid breaking the chicken pieces.

Step 2

Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

Step 3

Add the oil to the hot Instant Pot, wait one minute for the oil to heat up and add the chicken. Sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. This step can also be done on the stove if you want a more browned chicken, as the instant pot doesn't really brown the chicken too well.

Step 4

Add the rest of the ingredients to the pot: ginger, garlic, red pepper flakes, ketchup, vinegar, soy sauce, sugar, and pineapple juice. Stir to combine.

Step 5

Add pineapple chucks and chopped bell pepper.

Step 6

Close lid, select the Poultry function and adjust the time to 5 minutes. If your IP is missing the poultry function, cook on Manual, select High Pressure and cook for 5 minutes.

Step 7

Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid. Gently stir not to crush the chicken.

Step 8

Select again the Sauté function. In a small bowl combine the cornstarch with the juice, whisk until all combined with no lumps. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for 5 more minutes, stirring occasionally, until the sauce thickens. This way you can make the sauce thicker. You can add more if you want to make the sauce even thicker, please note that it thickens as it cools too.

Step 9

Turn off the Instant Pot and let the Sweet and Sour Chicken stand for 5-7 minutes, the sauce will thicken more.

Step 10

Serve over rice with broccoli and garnish with fresh chopped green onions, red pepper flakes and sesame seeds.

Step 11

Enjoy!