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Weight Watchers Sweet and Sour Chicken Recipe for the Instant Pot Weight Watchers Sweet and Sour Chicken Recipe for the Instant Pot

Recipe

Weight Watchers Sweet and Sour Chicken Recipe for the Instant Pot

Written by: Emily Smith

This sweet and sour chicken recipe is my go-to comfort food. It's a burst of tangy, sweet flavors with tender chicken and crunchy veggies. All cooked up in my trusty Instant Pot!

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Ah, my secret weapon in the kitchen is this instant pot sweet and sour chicken. A tantalizing blend of tangy, sweet, and savory, this dish gets my family's taste buds dancing every time! It's a breeze to whip up, thanks to the magic of the Instant Pot. Imagine sunkissed pineapple chunks intermingling with tender pieces of chicken, vibrant bell peppers, and hints of soy and vinegar. It's not just a dish, it's an experience. So, let's get cooking and send your senses on an adventure!

Ingredients for Sweet and Sour Chicken

  • Chicken breasts: Lean protein source that adds bulk and flavor to the dish, essential for a satisfying and balanced meal.
  • Red bell pepper: Adds sweetness and crunch, vibrant color, and a boost of vitamin C to the dish for a well-rounded flavor profile.
  • Green bell pepper: Provides a fresh and slightly bitter contrast to the sweetness of the dish, adding texture and color diversity.
  • Onion: Adds depth of flavor and natural sweetness when cooked, enhancing the overall taste of the dish.
  • Pineapple chunks: Offers a tropical sweetness that balances the tangy and savory flavors, adding a juicy burst to each bite.
  • Ketchup: Provides a tangy and slightly sweet base for the sauce, adding depth of flavor and a hint of acidity.
  • Rice vinegar: Adds a tangy and slightly sweet flavor to the sauce, balancing the richness of the dish with a touch of acidity.
  • Reduced-sodium soy sauce: Enhances the umami flavor of the dish while adding a savory depth and a touch of saltiness to the sauce.
  • Cornstarch: Acts as a thickening agent for the sauce, creating a glossy and velvety texture that coats the chicken beautifully.
  • Water: Used to dissolve the cornstarch and adjust the consistency of the sauce, ensuring it is the perfect thickness.

Kitchen Tools Required

  • Instant Pot: Speeds up cooking time and infuses flavors efficiently.
  • Knife: Essential for cutting chicken, peppers, onions, and pineapple into bite-sized pieces.
  • Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
  • Measuring cups and spoons: Ensures accurate amounts of ingredients for the perfect balance of flavors.
  • Bowl: Used for mixing the sauce and cornstarch slurry before adding to the dish.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 cup pineapple chunks
  • 1/2 cup ketchup
  • 1/4 cup rice vinegar
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp cornstarch
  • 1/4 cup water
  • Salt and pepper to taste
  • Cooking spray

Instructions:

  1. Season chicken with salt and pepper.
  2. Set Instant Pot to sauté mode and spray with cooking spray.
  3. Add chicken and cook until browned.
  4. Add bell peppers, onion, and pineapple. Cook for 2-3 minutes.
  5. In a bowl, mix ketchup, rice vinegar, and soy sauce. Pour over chicken mixture.
  6. Close the Instant Pot and set to high pressure for 5 minutes.
  7. Quick release the pressure and open the pot.
  8. In a small bowl, mix cornstarch and water. Stir into the chicken mixture.
  9. Set Instant Pot to sauté mode and cook until sauce thickens.
  10. Serve over rice and enjoy!

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 32 g | Protein: 26 g | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 70 mg | Sodium: 600 mg | Dietary Fiber: 3 g | Sugar: 20 g | Calcium: 50 mg | Potassium: 600 mg | Iron: 2 mg | Vitamin A: 100 µg | Vitamin C: 80 mg

Preparing Sweet and Sour Chicken in Advance

Make Ahead Instructions

  • Cook the sweet and sour chicken according to the recipe.
  • Let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the sweet and sour chicken according to the recipe.
  • Allow it to cool completely.
  • Place in a freezer-safe container or bag, removing as much air as possible.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

One interesting fact about this instant pot sweet and sour chicken recipe is that you can add a splash of orange juice for a citrusy twist to the sweet and sour sauce. It adds a refreshing flavor that complements the dish beautifully.

Common Questions About This Recipe

FAQ:
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you may need to adjust the cooking time in the Instant Pot to ensure it is fully cooked.
Can I substitute the rice vinegar with another type of vinegar?
Yes, you can substitute rice vinegar with apple cider vinegar or white vinegar, but it may slightly alter the flavor of the dish.
Is this sweet and sour chicken recipe spicy?
This recipe is not spicy as written, but you can add red pepper flakes or sriracha if you prefer a spicier version.
Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple instead of canned pineapple in this recipe. Just make sure to cut it into chunks before adding it to the Instant Pot.
How can I make this recipe lower in sodium?
To reduce the sodium content, use low-sodium soy sauce and ketchup, and omit any additional salt in the recipe.

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