Whole30 instant pot sweet and sour chicken is so easy and so quick to make, and there’s skillet instructions too! It’s completely Paleo, sugar free, gluten free, and made in less 30 minutes. The simplicity of this recipe makes it perfect for a weeknight meal that’s family friendly, or for Whole30 meal prep. #whole30instantpot #instantpotsweetandsour #sweetandsourchicken #whole30chicken #paleoinstantpot
Ingredients
- For the Chicken:
- 2 tablespoons sesame oil
- 1.5 pounds boneless, skinless chicken breasts, diced into 1.5 inch-2 inch pieces (about 3 large chicken breasts)
- 1 medium red onion, halved and then chopped into 1 inch pieces
- 1 red pepper, seeds and stem removed and then chopped into 1 inch-2 inch pieces
- 3/4 cup canned pineapple chunks
- 1/2 teaspoons salt
- For the Sauce:
- 1/3 cup rice vinegar
- 1/3 cup Primal Kitchen Whole30 Approved Ketchup
- 2/3 cup pineapple juice from canned pineapple
- 1/2 cup coconut aminos
- 1 tablespoon minced garlic
- 1 teaspoon Chinese 5 Spice seasoning (omit if you don’t have it)
- 2 tablespoons arrowroot flour mixed with 1/3 cup cold water for thickening
Instructions
- Select “sauté” mode on the instant pot and add the sesame oil to the pot. Once hot, add diced chicken and salt and sear for 1 minute on each side, flipping using tongs
- Press “cancel” and then add in the peppers, onions and pineapple chunks to the top of the chicken. Do not stir
- Mix together all sauce ingredients except for the arrowroot flour and water in a small bowl. Add the sauce into the instant pot, close the lid, and set to “manual high pressure” for 5 minutes. Make sure the venting valve is set to sealed
