📝 About This Recipe
Experience the vibrant, nostalgic flavors of a classic Chinese takeout favorite, reimagined for the modern kitchen. This Instant Pot version delivers tender, succulent chicken thighs bathed in a glossy, ruby-red sauce that strikes the perfect balance between tangy vinegar and caramelized sweetness. By using the pressure cooker, we lock in the moisture of the poultry and the aromatics of ginger and garlic in a fraction of the time, creating a restaurant-quality meal that is far superior to any bottled sauce.
🥗 Ingredients
Main Ingredients
- 2 pounds Boneless, skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 large Red bell pepper (seeded and cut into 1-inch chunks)
- 1 large Green bell pepper (seeded and cut into 1-inch chunks)
- 20 ounces Pineapple chunks (canned in juice; reserve 1/2 cup of the juice)
- 1 medium Red onion (cut into 1-inch wedges)
- 2 tablespoons Vegetable oil (high smoke point oil like canola or grapeseed)
The Signature Sauce
- 1/2 cup Reserved pineapple juice (from the canned pineapple)
- 1/2 cup Rice vinegar (unseasoned)
- 1/2 cup Light brown sugar (packed)
- 1/3 cup Ketchup (adds color and umami)
- 2 tablespoons Soy sauce (low sodium preferred)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated or finely minced)
Thickener and Garnish
- 2 tablespoons Cornstarch (mixed with 2 tbsp cold water for a slurry)
- 3 stalks Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the reserved pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, minced garlic, and grated ginger until the sugar is mostly dissolved.
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2
Turn on the Instant Pot and select the 'Sauté' function. Allow it to heat up until the display says 'Hot'.
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3
Add 1 tablespoon of oil to the inner pot. Working in batches to avoid crowding, lightly brown the chicken pieces for 2-3 minutes. They don't need to be cooked through, just slightly golden. Remove chicken and set aside.
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4
Add the remaining tablespoon of oil if needed, then quickly sauté the onions and bell peppers for 1-2 minutes until slightly softened but still vibrant. Remove and set aside with the chicken.
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5
Pour about 1/4 cup of the prepared sauce into the hot pot. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot; this prevents the 'Burn' notice.
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6
Return the browned chicken to the pot. Pour the remaining sauce over the chicken. Do not add the vegetables or pineapple yet to keep them from becoming too mushy.
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7
Secure the lid and set the steam release valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 4 minutes.
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9
When the cooking time is complete, perform a 'Quick Release' by carefully turning the valve to 'Venting'.
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10
Once the pin drops, open the lid. Select 'Sauté' mode again. Stir in the sautéed peppers, onions, and the pineapple chunks.
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11
In a small cup, whisk the cornstarch and cold water until smooth. Pour this slurry into the bubbling sauce.
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12
Stir constantly for 1-2 minutes until the sauce thickens and becomes glossy and clear. The heat will also warm the vegetables and pineapple through.
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13
Turn off the Instant Pot. Let the dish sit for 2 minutes to allow the flavors to meld further.
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14
Transfer to a serving platter and garnish generously with sliced green onions and toasted sesame seeds.
💡 Chef's Tips
Always use chicken thighs rather than breasts for this pressure cooker recipe; they remain incredibly juicy while breasts can dry out quickly under pressure. Deglazing the pot is the most important step; ensure no bits of chicken are stuck to the bottom before starting the pressure cycle to avoid the 'Burn' error. If you prefer a spicier kick, add a teaspoon of Sriracha or red chili flakes to the sauce mixture. For a healthier twist, you can use fresh pineapple, but ensure you buy a separate bottle of pineapple juice for the sauce base. Don't overcook the vegetables in the initial sauté; you want them to retain a 'snap' when the dish is served.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or basmati rice to soak up the extra sauce. Pair with a side of steamed bok choy or snap peas for extra crunch and nutrition. For a low-carb option, serve over cauliflower rice or inside large lettuce cups. Accompany with a crisp, chilled Riesling or a light lager to balance the sweetness of the sauce. A side of crispy vegetable spring rolls makes this a complete 'takeout at home' experience.