Pressure Cooker Sweet 'n Sour Chicken

Not sure where I got this recipe. It may have come from one of my cookbooks, or I might have found it on line somewhere (possibly Fagor's or Presto's website). Note: 8 minute cooking time does not include the browning time.

• Ready In: 30 mins
• Serves: 4-6

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

Directions

1. Heat oil in a 4 or 6-quart pressure cooker.
2. Brown chicken a few pieces at a time; set aside.
3. Return all chicken to pressure cooker; add celery and green pepper.
4. Combine pineapple juice, brown sugar, vinegar, soy sauce, ketchup, Worcestershire sauce, and ginger; pour over chicken.
5. Close pressure cooker cover securely.
6. Place pressure regulator on vent pipe.
7. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly.
8. Cool pressure cooker at once (cold water method).
9. Remove chicken and vegetables to a warm platter.
10. Mix cornstarch with cold water; blend into hot liquid.
11. Cook and stir until mixture boils and thickens.
12. Add pineapple chunks and heat.
13. Pour sauce over chicken.
14. Serve with rice.