I wanted a low effort sweet and sour rice dish, and this was the best I could find. I do need to check into finding a different meat to use that doesn’t require any more effort, though.


  • 3/4 cup loosely packed brown sugar
  • 1 cup rice wine vinegar
  • 1/2 cup ketchup
  • 2 tablespoons low-sodium soy sauce
  • 2 20-ounce cans pineapple tidbits
  • 3 tablespoons corn starch
  • 1 cup cold water
  • 32 ounce package of frozen meatballs
  • 2 tablespoons sriracha sauce
  • 1-2 red bell peppers, cut in bite sized pieces
  • 1 bunch scallions, thinly sliced
  • steamed long-grain rice, for serving


  1. On sauté setting, add brown sugar, vinegar, ketchup, and soy sauce. Drain juice from tidbits into pot, reserving pineapple. Bring to a boil.
  2. Whisk corn starch into cold water. Whisk corn starch mixture into the pineapple juice mixture. Add the meatballs. Bring to a simmer and stir in the sriracha and pepper pieces.
  3. Use the manual function to cook on maximum pressure for 15 minutes. Quick release the pressure.
  4. Stir in scallions and pineapple. Server warm over rice.