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Instant Pot Sweet and Sour Tempeh with Pineapple and Bell Peppers

Name: Instant Pot Sweet and Sour Tempeh with Pineapple and Bell Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 1 (8 oz) package tempeh, cut into 1-inch cubes; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup pineapple chunks (fresh or canned, juice reserved); 1/2 cup pineapple juice (reserved from canned pineapple or fresh); 1/4 cup rice vinegar; 3 tablespoons gluten-free soy sauce or tamari; 3 tablespoons brown sugar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons cold water; 1 tablespoon vegetable oil; 2 green onions, sliced (for garnish); 1 teaspoon toasted sesame seeds (optional garnish); Cooked rice or cauliflower rice, for serving

By PanPotPlates Editorial TeamPublished Apr 29, 2026 | Updated May 12, 2026

Asian-Inspired 25 mins instantpotquickeasyglutenfreedairyfreemealprepflavorful

Instant Pot Sweet and Sour Tempeh with Pineapple and Bell Peppers is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Asian-Inspired

Ingredients

Servings 4

1 (8 oz) package tempeh, cut into 1-inch cubes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup pineapple chunks (fresh or canned, juice reserved)
1/2 cup pineapple juice (reserved from canned pineapple or fresh)
1/4 cup rice vinegar
3 tablespoons gluten-free soy sauce or tamari
3 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1 tablespoon vegetable oil
2 green onions, sliced (for garnish)
1 teaspoon toasted sesame seeds (optional garnish)
Cooked rice or cauliflower rice, for serving

Ingredients for Instant Pot Sweet and Sour Tempeh with Pineapple and Bell Peppers

Instructions

Set the Instant Pot to 'Sauté' mode and heat the vegetable oil.
Add the cubed tempeh and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Remove the tempeh and set aside.
Add the minced garlic and grated ginger to the pot; sauté for 30 seconds until fragrant.
In a bowl, whisk together the pineapple juice, rice vinegar, gluten-free soy sauce, and brown sugar until the sugar dissolves.
Add the sauce mixture to the Instant Pot, then return the browned tempeh, sliced bell peppers, and pineapple chunks to the pot.
Secure the Instant Pot lid and set the valve to sealing. Cook on Manual/Pressure Cook High for 3 minutes.
When cooking time is complete, carefully perform a quick release of the pressure.
Switch back to 'Sauté' mode and stir in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
Taste and adjust seasoning if needed.
Serve immediately over cooked rice or cauliflower rice, garnished with sliced green onions and toasted sesame seeds if desired.