Description
This Instant Pot Sweet and Sour Chicken recipe delivers a deliciously crispy chicken coated in a flavorful sweet and sour sauce, served alongside perfectly cooked basmati rice. The use of the Instant Pot makes this recipe quick and convenient while retaining all the savory and tangy goodness of a classic takeout favorite.
Ingredients
Scale
Chicken Coating and Main Ingredients
- 1 lb chicken, cut into small 1-inch strips
- 1 cup corn starch
- 2 large eggs, room temperature
- 1 cup flour
- 2 tbsp sunflower oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 8 oz sweet and sour sauce
Rice
- 1 cup basmati rice
- 2 cups water (for rice)
Other
- 2 cups water (for cooking chicken in Instant Pot)
- Green onions, chopped for garnish
Instructions
- Prepare the Instant Pot: Turn on the Instant Pot and set it to sauté mode. Allow it to reach full heat before adding anything.
- Prep Breading Stations: Place the corn starch, flour, and eggs each into three separate small bowls.
- Whisk Eggs: Thoroughly whisk the eggs until the yolk and whites are fully combined.
- Coat Chicken: Dip each chicken strip first in corn starch, then into the whisked eggs, and finally coat in flour. Set the coated chicken strips aside.
- Heat Oil: Once the Instant Pot is hot, add the sunflower oil to the pot.
- Brown the Chicken: Place coated chicken strips in a single layer inside the Instant Pot. Brown each side for about 5 minutes until the chicken is a golden brown color.
- Add Peppers and Sauce: Add the diced red and green peppers along with the sweet and sour sauce. Toss everything to combine well.
- Pressure Cook Chicken: Close the lid and seal the Instant Pot. Set on high pressure for 3 minutes.
- Release Pressure: When the cooking time ends, carefully release the valve to release the steam.
- Remove Chicken: Take out the chicken mixture from the pot and set aside.
- Clean Instant Pot Insert: Remove and clean the insert thoroughly, then dry it completely before placing it back into the Instant Pot.
- Cook Rice: Add the basmati rice and 2 cups of water to the Instant Pot insert. Place the lid on top of the rice, close, and seal the pot.
- Pressure Cook Rice: Set on high pressure for 3 minutes, then allow a natural pressure release for 15 minutes to let the rice finish cooking perfectly.
- Garnish and Serve: Fluff the rice, plate the sweet and sour chicken alongside, and garnish with chopped green onions for a fresh finish.
Notes
- Make sure chicken pieces are evenly coated for the best crispy texture.
- Natural pressure release on the rice allows for fluffier grains.
- Use room temperature eggs to ensure smooth coating and better adhesion.
- Cleaning the Instant Pot insert between cooking chicken and rice prevents flavor mixing and ensures clean cooking environment.
- Adjust sweet and sour sauce quantity to taste if you prefer more or less sauce.