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Sweet 'n Sour Chicken

  • 1 (3-pound) chicken, cut up
  • 1 tablespoon vegetable or olive oil
  • 1/2 cup sliced celery
  • 1 green or red pepper, cut into chunks
  • 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 catsup
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground ginger
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  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Heat oil in a 4- or 6-quart Presto® 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, catsup, 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. 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.
Makes 4 to 6 servings

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