Cut your chicken breast into cubes about one inch in size. Place inside the pot of the Instant Pot® and toss with the olive oil, salt and pepper. Cook for about 4 minutes, stirring occasionally just to sear the chicken. You don’t want to cook the chicken all the way through, just sear it! Turn the Instant Pot® off once seared.
In a small bowl, whisk together ½ cup of the pineapple juice, apple cider vinegar, ketchup, garlic and ginger. Pour the sauce into the Instant pot on top of the chicken.
Remove the seeds and center of the bell pepper and slice. Add to the Instant Pot® as well. Add the pineapple chunks as well and then place the lid on the Instant Pot®.Press the “manual” button and set the Instant Pot® to high pressure and the timer to 5 minutes. Once the five minute cooking time is done, do a quick pressure release by turning the valve to “venting”- be careful as the hot steam will escape quickly!
In the second small bowl, use a fork to mix the remaining ¼ cup pineapple juice with the cornstarch. You can also just mix these two ingredients together in the pineapple can- why dirty another bowl! Add the cornstarch and pineapple juice mix to the Instant Pot® and press “saute”. Stir the mixture constantly to thicken the sauce of the sweet and sour chicken- this will take about one to two minutes. Turn off the Instant Pot® and serve the chicken while hot! Pair it with fried rice, broccoli or serve plain!