Syn Free Instant Pot Sweet And Sour Chicken | Slimming World

This Syn Free Instant Pot Sweet and Sour Chicken tastes so good you’d think it came from the takeaway! You can make it in any slow cooker as well as using either the Slow cook or Pressure function of the Instant Pot.

Syn Free Instant Pot Sweet And Sour Chicken | Slimming World

Syn Free Instant Pot Sweet & Sour Chicken | Slimming World

We’re really big fans of our Instant Pot, and have it on the counter at least 3 days a week.

 

This Syn Free Instant Pot Sweet and Sour Chicken is perfect if you’re pushed for time.

You might notice the addition of pineapple on the pictures and wondering how on earth it’s syn free? We stirred through some ripe fresh pineapple right at the very end. Therefore it isn’t “cooked”. We also thickened the sauce with Xanthan Gum which is a syn free thickener. That’s how it’s syn free.

 

Syn Free Instant Pot Sweet And Sour Chicken takes

Syn Free Instant Pot Sweet and Sour Chicken takes just 15 minutes to cook using the pressure cook function of the Instant pot. In the slow cooker it’ll take 4-5 hours on high.

Syn Free Instant Pot Sweet and Sour Chicken’s “Secret” Ingredient

There is an unusual secret ingredient to this Syn Free Instant Pot Sweet and Sour Chicken takes and that’s the addition of Fish sauce. Please don’t be put off by the name! If you smell it in the bottle it’ll probably repulse you, but in a dish it really is amazing.

Syn Free Instant Pot Sweet And Sour Chicken takes

This post contains affiliate links. Find out what this means.

Most supermarkets stock fish sauce (it’s near the soy sauce), so you should be able to get hold of it. If you can’t find it, you can always grab it from Amazon.

Thefish sauce helps pull together the sweetness as well as the sour that comes from the rice vinegar.

It’s what makes this Syn Free Instant Pot Sweet And Sour Chicken takes taste so good you’d think it came from the takeaway!

Syn Free Instant Pot Sweet & Sour Chicken | Slimming World

We thickened the sauce with something called Xanthan Gum. It’s a Syn free, gluten free thickener and you only need the smallest of amounts. We used just 1/2 a teaspoon!! If you don’t want to use Xanthan Gum you can use cornflour (about 2 tbsp) – just remember to syn it!

You can find Xanthan gum in the free from aisle of your local supermarket but it can be a little pricy. We like to buy tubs of it from Amazon.

When ever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Instant Pot Sweet And Sour Chicken recipe.

Syn Free Meatloaf

Should I syn the sweetener?

The recommendations we received for for synning sweetener are as follows:

Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.

The recipe for this Syn Free Instant Pot Sweet And Sour Chicken uses 2 tablespoons of sweetener and is divided into 6 portions. That’s less than half a tablespoon per portion, so there’s no need to add any syns on for the sweetener itself.

Fallen off the wagon and need some motivation, or want to help others on their journey?

Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

syn-free-spiralized-chow-mein-slimming-world

You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?

Syn Free Instant Pot Sweet And Sour Chicken

Votes: 3
Rating: 5
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portions 10 minutes 15 minutes

Print Recipe

Print Recipe

Calories

Weight Watchers

Slimming World 

307kcal

Smart Points

Zero

Syns

Per portions Per portions Per portions
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
Instant Pot - Pressure Method
  1. Remove the skin from the thighs & season well. Place the instant pot into saute mode and spray with Frylight
  2. In a jug - add the soy sauce, rice vinegar, fish sauce, lemon juice, sweetener & tomato puree, water and 2 chicken stock cubes and mix well. Set aside.
  3. Brown the chicken thighs in small batches in the Instant Pot, then keep them to one side
  4. Deglaze the instant pot with some of the water, and make sure to scrape the bits of chicken off the bottom if any had stuck
  5. Add the chopped onions, carrots, celery, mushrooms, chilli, garlic and ginger to the pot. You want to cook them until the onions begin to soften then turn the Instant Pot off
  6. Layer the browned chicken thighs on top of the vegetables then pour the jug of sauce ingredients over the chicken
  7. Place the pot on the Instant Pot, and set the valve to the sealing position. Press "Manual" and change the time to 15 minutes. Let the Instant Pot do it's thing
  8. Once the Instant Pot has finished, allow 2 minutes to appear on the keep warm timer then do a quick release. Once the pressure has gone, open the lid
  9. Remove the chicken thighs and set aside. In a jug measure out the xanthan gum and add a few tablespoons of the sauce in the Instant Pot. Mix well until the lumps are gone and it's turned into a paste. Add this to the sauce in the pot.
  10. Place the Instant Pot into saute mode, add the chicken back into the pot, along with the peppers and spring onion. The sauce will start to thicken, cook for 5 minutes.
  11. Turn the instant pot off and stir the pineapple through. Serve immediately.
Slow Cooker Method
  1. Remove the skin from the thighs & season well. Mist a pan with Frylight and heat
  2. In a jug - add the soy sauce, rice vinegar, fish sauce, lemon juice, sweetener & tomato puree, water and 2 chicken stock cubes and mix well. Set aside.
  3. Brown the chicken thighs in small batches in the pan, then keep them to one side
  4. Deglaze the pan with some of the water, and make sure to scrape the bits of chicken off the bottom if any had stuck, pour this into your slow cooker
  5. Add the chopped onions, carrots, celery, mushrooms, chilli, garlic and ginger to the slow cooker & layer the browned chicken thighs on top. Pour the jug of sauce over the chicken
  6. Place the lid on the slow cooker & cook on High for 4-5 hours
  7. At 4 hours in - remove the chicken thighs and set aside. In a jug measure out the xanthan gum and add a few tablespoons of the sauce in the slow cooker. Mix well until the lumps are gone and it's turned into a paste. Add this to the sauce in the pot.
  8. Add the chicken back into the pot, along with the peppers and spring onion. LEAVING THE LID OFF cook for a further 30-60 minutes
  9. Turn the slow cooker off and stir the pineapple through. Serve immediately.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
Kay
Kay

10 Comments
  1. I made this using my instant pot last night and was very delicious and easy to do (I prepped all veg in advance so i could make it with no fuss when I got in) My husband said it tasted much better than any sweet and sour chicken he has eaten at restaurants in the past! so that is the seal of approval 🙂

    1. Hi Alison
      We love our Instant Pot! It makes dishes like this sooooo easy to cook. I think prepping the veg is the hardest part!😄

    1. We used dark, although Soy sauce comes in varying degrees of dark. The dark that we’re using at the moment, isn’t as dark as the one we usually get.

    1. Hi Susie
      The Instant Pot is like a slow cooker/pressure cooker hybrid. It’s so versatile, you can slow cook, pressure cook, saute and hot hold with the touch of a button

Leave a Reply

Your email address will not be published.

Foodies100 Index of UK Food Blogs
Foodies100
Slimming World Recipes
A blog about 3 fat chefs and friends, on their Slimming World Journey!
BritMums