Instant Pot Pineapple Chicken and Rice

🧂 Ingredients

• 2 pounds boneless

  skinless chicken breasts, diced into 1 inch pieces
• 1 small onion

  diced into 1-inch pieces
• 20 oz can pineapple chunks

  undrained
• 2 bell peppers

  diced into into 1-inch pieces
• 1 tablespoon ginger

  grated (or 1 tsp ground)
• 2 cloves garlic

  minced
• 1/2 cup barbecue sauce
• 1/3 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1/2 to 1 teaspoon red pepper flakes
• 2 tablespoons water
• 2 tablespoons cornstarch

Instructions

• 1 To the pressure cooker, add the chicken, onion, canned pineapple with juice,
  bell peppers, ginger, garlic, barbecue sauce, soy sauce, brown sugar, and red
  pepper flakes. Stir well.
• 2 Close the Instant Pot lid, set the valve to sealing, and cook on High Pressure
  for 5 minutes. Once it has finished cooking, naturally release the pressure for
  10 minutes before quickly releasing remaining pressure.
• 3 Cancel the cooking function and select the Sauté function.
• 4 In a small bowl combine the water and cornstarch until smooth. Stir the slurry
  into the chicken. Stirring gently, let the mixture cook for a couple of minutes,
  or until it thickens.
• 5 Cancel the function and let the chicken cool for 5 minutes before serving over
  cooked brown, white, or basmati rice (or your favorite grain). Season with sea
  salt as needed.

Nutrition Info