Sweet and Sour Chicken in the Instant Pot {Paleo, Whole30}

Sweet and Sour Chicken in the Instant Pot {Paleo, Whole30}

from paleorunningmomma.com
30 min

This Paleo and Whole30 Sweet and Sour Chicken is made in the Instant Pot so it's fast, easy, and a great meal for weeknights!  Family (and kid!) approved, made with real-food ingredients and ready in 30 minutes. 

Ingredients

  • 1.5 lbs boneless skinless chicken thighs (or breasts, cut into 2" pieces)
  • Sea salt and pepper
  • 2 Tbsp coconut oil
  • 1 20 oz can pineapple chunks in 100% juice (fruit and juice separated (see below))
  • 1 1/2 cups pineapple chunks from the can
  • 3/4 pineapple juice from can ( divided 1/2 + 1/4 cup)
  • 1/3 cup raw apple cider vinegar
  • 1/3 cup Whole30 ketchup (homemade or purchased*)
  • 4 cloves garlic (minced)
  • 1 inch fresh ginger (minced)
  • 1 large red bell pepper (cut into 1-2” pieces)
  • 1/8 tsp red pepper flakes (or more for a spicier sauce
  • 1 1/2 Tbsp arrowroot starch (or tapioca starch)
  • Sliced green onions for garnish
  • Toasted sesame seeds for garnish

Directions

  1. 1

    Have your ingredients cut/chopped and ready to use. Turn your instant pot to “saute” and once it reads "HOT" add the coconut oil. Sprinkle your chicken with a bit of salt and pepper while waiting for pot to heat.

  2. 2

    Add chicken (in 2 batches) and cook about 1-2 minutes on each side (approximate), turning with tongs. Do not cook the chicken through or wait for it to turn brown - searing it on both sides is the goal.

  3. 3

    While chicken sautés, whisk together the 1/2 cup pineapple juice, vinegar, ketchup (or tomato paste) garlic, ginger and red pepper flakes.

  4. 4

    After chicken sautés, and add the sauce mixture, pineapple chunks and red bell pepper, and bring to a simmer. Cancel saute function. Secure the lid, place the steam release on “sealing” and set to high pressure for 5 minutes (you can also use the “poultry” button if you have it.)

  5. 5

    After 5 minutes, quick release the pressure by turning steam release to “venting”. Once pressure is released, carefully remove the lid.

  6. 6

    In a small bowl, whisk together the arrowroot starch with remaining 1/4 cup pineapple juice until dissolved, then add to the pot and carefully stir. Turn pot to “sauté” again and cook 3-5 minutes or until sauce thickens to preference.

  7. 7

    Press “cancel” and allow pot to cool down a bit before serving. Serve hot, garnished with sliced green onions and toasted sesame seeds, alongside cauliflower rice and/or roasted broccoli. Enjoy!