In a small bowl, whisk together the apple cider vinegar, sugar, ketchup, soy sauce, garlic powder, and salt. Set aside.

Pour the cornstarch into a gallon sized zip top bag.

Season chicken with salt and pepper and place inside the bag of cornstarch.

Close the bag and shake until the chicken is coated evenly.

Set your Instant Pot or another electric pressure cooker to saute.

Pour in oil and wait until it is hot (if using an Instant Pot, it will say "hot").

Working in batches, remove the chicken pieces from the bag, tap off any excess cornstarch, and dredge in the beaten eggs.

Shake again to remove any access egg and place in the hot oil.

Continue until the chicken is an even layer on the bottom of the pot.

Let cook, unmoved for 30 seconds.

Flip and cook another 30 seconds.

Remove from the pot and continue with the rest of the chicken.

Once all of the chicken is lightly browned, pour in the sauce mixture and deglaze the bottom of your pot (mix and scrape off any cooked bits of food stuck to the bottom or sides of your pot).

Add the chicken and turn to coat with the sauce.

Close the lid and set to sealing.

Cook on high pressure for 3 minutes.

Natural Pressure Release for a minimum of 10 minutes.

While your sweet and sour chicken has finished cooking and is on NPR, prepare the Ling Ling Fried Rice> I like to use the microwave, but you can also cook it on the stove top.

Serve the chicken and rice hot. Refrigerate any leftovers.