Description
Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot®! Serve over rice for a quick and easy midweek dinner.
Ingredients
- 2 tablespoons olive oil
- 4 boneless chicken breast, cut into cubes
- 1 cup chicken broth
- ½ cup brown sugar
- ½ cup soy sauce
- 1 carrot, chopped
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger root
- 1 teaspoon chili powder
- 2 tablespoons cornstarch
- ¼ cup water
- 1 teaspoon sesame seeds
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden
- stirring constantly
- about 3 minutes. Stir in chicken broth
- brown sugar
- soy sauce
- carrot
- garlic
- ginger
- and chili powder. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid. Reselect Saute function.
- Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens
- stirring gently
- about 4 minutes. Sprinkle with sesame seeds before serving.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6