Pressure Cooker Sweet 'n Sour Chicken Recipe #347224
Not sure where I got this recipe. It may have come from one of my cookbooks, or I might have found it on line somewhere (possibly Fagor's or Presto's website).
Note: 8 minute cooking time does not include the browning time.
by Dee514
30 min | 15 min prep
SERVES 4 -6
- 3 lbs roasting chickens, cut up
- 1 tablespoon vegetable oil or olive oil
- 1/2 cup sliced celery
- 1 bell pepper, cut into chunks (any color)
- 1 (20 ounce) can pineapple chunks, drained and juice reserved
- 1 cup reserved pineapple juice (add water if necessary)
- 1/4 cup brown sugar
- 1/2 cup vinegar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1/2 teaspoon worcestershire sauce
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Heat oil in a 4 or 6-quart pressure cooker.
- Brown chicken a few pieces at a time; set aside.
- Return all chicken to pressure cooker; add celery and green pepper.
- Combine pineapple juice, brown sugar, vinegar, soy sauce, ketchup, Worcestershire sauce, and ginger; pour over chicken.
- Close pressure cooker cover securely.
- Place pressure regulator on vent pipe.
- Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly.
- Cool pressure cooker at once (cold water method).
- Remove chicken and vegetables to a warm platter.
- Mix cornstarch with cold water; blend into hot liquid.
- Cook and stir until mixture boils and thickens.
- Add pineapple chunks and heat.
- Pour sauce over chicken.
- Serve with rice.
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