Syn Free Instant Pot Sweet And Sour Chicken
This Syn Free Instant Pot Sweet and Sour Chicken takes taste 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.
Syns/portions
Zero
Servings Prep Time
6portions 10minutes
Cook Time15
minutes
Servings Prep Time
6portions 10minutes
Cook Time15
minutes
Ingredients
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.