Pressure Cooker Sweet 'N Sour Chicken - cooking recipe

Ingredients

3 lbs roasting chickens, cut up
1 tablespoon vegetable oil or 1 tablespoon olive oil
1/2 cup sliced celery
1 bell pepper, cut into chunks (any color)
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 ketchup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water

Preparation

Heat oil in a 4 or 6-quart 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, ketchup, 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 (cold water method).
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.