Sarah and I both love this Tahitian chicken recipe, but the vinegar cooking hurts her eyes to the point where I just don't make it very often. The other day, a friend of mine asked what recipes from our childhood people still liked and made, and I was reminded again of this one. I started pondering whether I could tweak it a little bit and make it in the pressure cooker. This weekend, I gave it a try and it came out fantastic! Only very minor modifications, and only one pot to clean at the end! This one is a keeper.
- ¼ cup vegetable oil
- ½ cup flour
- 4-6 boneless skinless chicken breasts
- 3 Tablespoons cornstarch
- ⅔ cup granulated sugar
- ⅔ cup water
- ⅔ cup vinegar
- 2 Tablespoons soy sauce
- Cooked white rice
- Heat oil in pressure cooker on saute mode (see notes for alternate method).
- Flour the chicken and brown it in batches in the hot oil.
- Mix the water, vinegar, soy sauce, and sugar together in a small mixing bowl.
- Drain excess oil from the pressure cooker and wipe out any burnt parts. Put chicken back in pressure cooker and add vinegar mixture.
- Cook at high pressure for 10 minutes. Use natural release method to release pressure.
- Remove chicken from pressure cooker and add corn starch (mixed with cold water). Set pressure cooker on saute and bring to a boil. Cook, stirring frequently, until sauce thickens up, about 1-2 minutes.
- Pour sauce over chicken and serve with white rice.
If the saute setting isn't getting hot enough for your browning needs, you can take the pot out of the Instant Pot (or other electric pressure cookers) and set it directly on your stovetop for higher heat and faster browning.