Hot & Sour Pressure Cooker Rooster

I'm always looking for ways to cook the odd rooster that we harvest, and tonight's dinner was just delicious! I had to write it out before I lost it. (This recipe could be made with onion and garlic, but with the low FODMaP diet, I didn't.)

Rooster Under Pressure

3/4 cup brown sugar
3/4 cup soy sauce
1/4 cup cider vinegar
3 tablespoons grated ginger
1 teaspoon ground black pepper
2 cups pineapple juice
1 cup chicken stock
3 carrots, cut into chunks
3 tomatoes, cut into chunks
1 cayenne pepper, seeded & cut in small bits
1 Tbsp fresh oregano or marjoram
1 rooster, skinned & cut into serving sized pieces

optional: 2 Tbsp cornstarch dissolved in 2 Tbsp water

Combine brown sugar, soy sauce, cider vinegar, ginger, pepper, pineapple juice, & chicken stock in a bowl and stir until the brown sugar is dissolved.
Place chicken pieces, vegetables and herbs in the pressure cooker and pour in the sauce. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 35 minutes. (If you are using a regular chicken, just cook 20 minutes!)
Reduce the pressure. Transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes.
 Serve the chicken topped with the sauce.