Sweet and Sour Chicken (IP)

Sweet and Sour Chicken in the Instant Pot
1 ½ pounds boneless, skinless chicken thighs, cut into 2 inch chunks.  (can also use breasts)
2 Tbsp. canola oil
1 Tbsp. minced ginger (I just shook some dried ginger in)
6 garlic cloves, minced
½ tsp. red chili flakes (optional)
½ cup ketchup
¼ cup apple cider vinegar
¼ cup soy sauce (reduced sodium is best)
¼ cup brown sugar
½ cup pineapple juice (from the canned pineapple below)
10 oz. can pineapple chunks in 100% juice
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
2 Tbsp. cornstarch
4 Tbsp. pineapple juice (reserve from can above)

Cut chicken into 2 inch chunks.  Turn the Instant Pot on Saute.  When indicator reads HOT, add the oil to the pot.  Let it heat up and then add the chicken.  Saute for 2-3 minutes, stirring a few times.  Cook just until it gets golden.  Add the rest of the ingredients to the Instant Pot.  (reserve 4 Tbsp. pineapple juice for later)  Stir to combine.  Close lid, set vent to seal, select Poultry or Manual High Pressure and adjust time to 5 minutes.  When time is up allow for a 10 minute natural pressure release then quick release any remaining pressure.  Open lid and press cancel.  Then press Saute.  Add the cornstarch to the 4 Tbsp. pineapple juice and stir into the pot.  Stir to thicken the sauce.  Turn off pot and serve over rice.