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Recipe notes:

  1. If you have time to prep in the morning, make the rice ahead of time and refrigerate, covered. This just means there is one less step to do later.
  2. Optionally, add other veggies like broccoli or cauliflower.


Prep bin:

  • 1 cup apricot all-fruit jam
  • 1 large onion
  • 2 cloves garlic
  • 1 cup chicken broth
  • 2 cups pineapple chunks


  • 3 large chicken breasts

Pull out same day:

  • 1 T cooking oil
  • 1 red bell peppers (or 1 cup frozen diced)
  • 1 yellow bell pepper (or 1 cup frozen diced)
  • 4 T soy sauce (or coconut aminos)
  • 1/2 cup rice wine vinegar
  • 2 T cornstarch

Prep Directions (start 30 minutes before you plan to eat):

  1. Cook your rice first. Since we are using our IP for the chicken, let’s do it on the stove. I do 2 cups rice and 3 cups water. Add your rice and water in these proportions to a medium pot.
  2. Turn to high heat and bring to a strong simmer. Cover with a tight-fitting lid and turn to low or med-low depending on your stove.
  3. Let cook for 13 minutes (less for less rice). Set a timer!
  4. While the rice cooks, chop chicken breasts into 1″ cubes and set aside.
  5. Peel and dice onion. Peel and mince garlic. Trim and dice peppers if using fresh.
  6. When the timer on the rice goes off, turn off the heat and remove the lid. Let sit 5 minutes. Then fluff with a fork.
  7. Heat oil in instant pot on “Saute” function.
  8. Add chicken and brown slightly on all sides.
  9. Add: apricot jam, onion, garlic, peppers, pineapple, soy sauce, and rice wine vinegar.
  10. Stir to combine.
  11. Close IP and turn knob to sealing.
  12. Cook on high pressure for 5 minutes, then do a quick release.
  13. Turn back to “saute.” In a small bowl mix cornstarch with 2 T water until cornstarch is dissolved.
  14. Add the cornstarch mixture to the IP. Stir while it comes to a boil. As soon as it thickens, turn off the heat and remove the pot from the IP to serve.
  15. Serve sweet and sour chicken and sauce over rice.

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