Instant Pot Pineapple Chicken ✅ 5/5

Ingredients

Dump & Cook

• 2 lbs chicken thighs cut into 1-2 inch pieces
• 1/3 cup low sodium soy sauce
• 2 tablespoons sesame oil
• 1 20 oz can pineapple chunks, liquid divided
• 1 tablespoon minced garlic
• 1 tablespoon ginger grated
• 1/3 cup brown sugar
• 1/3 cup hoisin sauce
• 1 teaspoon red pepper flakes

Finish with

• Reserved pineapple juice
• 3T cornstarch
• Salt and pepper to taste
• 1 1/2 cups white rice
• 6 green onions, sliced
• Sesame seeds or Slivered almonds

Steps

1. Open the pineapple can, set aside 1/4 cup of juice, the rest will be added to the pressure cooker.

2. Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, hoisin sauce, red pepper flakes, brown sugar and canned pineapple chunks with juice (except the 1/4 cup).

3. Stir well to combine all the ingredients.

4. Close lid, make just the pressure cooker is sealed. Select the Poultry function and adjust the time to 5 minutes on High Pressure. Or just select Manual, and select 5 minutes on High Pressure.

5. Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.

6. In a small jar with lid combine cornstarch with reserved pineapple juice, shake until all combined with no lumps.

7. Select the Sauté function on the pot. Add the slurry to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.

8. Season with salt and pepper to taste.

9. If you turn off the pot and let the chicken stand for 5-7 minutes, the sauce will thicken more.

10. Serve over rice and garnish with fresh chopped green onions, and sesame seeds or slivered almonds.

Notes