What cookware works best?

Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Back to Recipes

Instant Pot Recipes

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 Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 29, 2026 · Updated May 12, 2026

Asian-Inspired 25 mins instantpotveganquickeasyhealthyfamily-friendlyglutenfreedairyfreemealprepflavorful

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.

Instant Pot Sweet and Sour Tempeh with Pineapple and Bell Peppers cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is specifically designed for the Instant Pot , providing a convenient and efficient one-pot meal solution.

Cookware Size Guidance

A 6-quart Instant Pot is optimal for this recipe, giving enough space to sauté the tempeh and vegetables evenly and to pressure cook without overcrowding.

Cookware Swap Guidance

hines in an Instant Pot , several cookware substitutions are possible tailored to PanPotPlates’ tags like quick , easy , and healthy : Slow Cooker: Brown tempeh in a skillet, then combine all ingredients in a slow cooker.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make Instant Pot Sweet and Sour Tempeh with Pineapple and Bell Peppers ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Customize this Instant Pot Sweet and Sour Tempeh recipe to suit your tastes or pantry availability with the following ingredient swaps, keeping it vegan and gluten-free:

Protein: Substitute extra-firm tofu or seitan for tempeh for texture variation.
Vegetables: Use poblano or Anaheim peppers for milder spice, or swap bell peppers for snap peas or zucchini to add freshness.
Fruit: Replace pineapple chunks with mango or diced peaches for a different tropical sweetness.
Juice: Use orange juice or apple juice instead of pineapple juice for a unique twist.
Vinegar: Apple cider vinegar or white wine vinegar works well instead of rice vinegar.
Soy Sauce: Coconut aminos provide a soy-free, gluten-free option with a mild flavor.
Sweetener: Swap brown sugar with maple syrup or coconut sugar to keep it vegan-friendly.
Oil: Use avocado oil or light olive oil for a healthier fat source.
Thickener: Arrowroot powder or tapioca starch can replace cornstarch to keep it gluten-free.

These ingredient modifications maintain the recipe’s quick, easy, and healthy profile while fitting a range of dietary preferences.

Storage and Reheating

Cool Instant Pot Sweet and Sour Tempeh with Pineapple and Bell Peppers before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

Instant Pot Sweet and Sour Tempeh with Pineapple and Bell Peppers

Recipe Details

Ingredients

Instructions