Foolproof Instant Pot Pineapple Chicken
Experience an incredibly tender and flavorful pineapple chicken, where the magic of the Instant Pot infuses every bite with a sweet, savory, and tangy sauce. This one-pot wonder delivers a meal that tastes like it simmered for hours but is ready in under 30 minutes, perfect for a busy weeknight.
Equipment
- Instant Pot (6-quart or larger)
- Cutting board
- Chef's knife
- Small bowl
- Whisk
- Wooden spoon or spatula
- Slotted spoon
- Measuring cups and spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tbsp avocado or canola oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ¼ cup low-sodium soy sauce or tamari for gluten-free
- ¼ cup packed brown sugar
- 2 tbsp rice vinegar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tbsp cornstarch
- 3 tbsp cold water
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced, for garnish
- 1 tsp toasted sesame seeds, for garnish
Instructions
- Pat the chicken cubes completely dry with a paper towel and season with salt and pepper. Set the Instant Pot to the 'Sauté' function on high. Once the display reads 'Hot', add the oil. Add the chicken in a single layer (working in batches if necessary) and sear for 2-3 minutes per side until golden brown. Remove the chicken to a plate.
- Lower the 'Sauté' function to medium. Add the minced garlic and ginger to the pot and stir constantly for 30-60 seconds until fragrant, being careful not to burn them.
- Pour in the juice from the can of pineapple, soy sauce, and rice vinegar. Use a wooden spoon to scrape all the browned bits from the bottom of the pot to deglaze. Stir in the brown sugar until it is completely dissolved.
- Return the seared chicken to the pot, then add the pineapple chunks. Stir to combine. Secure the lid, set the steam release valve to 'Sealing', and select 'Pressure Cook' (or 'Manual') on high pressure for 5 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to vent the remaining steam. Carefully open the lid.
- Using a slotted spoon, remove the chicken and pineapple to a bowl. Select the 'Sauté' function again. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.
- Slowly pour the slurry into the bubbling sauce in the pot, whisking constantly until the sauce thickens to a glossy consistency, about 1-2 minutes. Turn off the heat.
- Stir in the toasted sesame oil and the sliced bell peppers. Return the chicken and pineapple to the pot and toss everything to coat. Let it sit for a minute to allow the peppers to become crisp-tender. Serve immediately, garnished with sliced scallions and toasted sesame seeds.
Notes
To avoid the 'BURN' notice, ensure you thoroughly deglaze the pot by scraping all browned bits from the bottom after searing. For a spicy kick, add a pinch of red pepper flakes with the garlic and ginger. For a deeper, more savory flavor, add 1 tablespoon of hoisin sauce with the soy sauce. This dish is excellent served over steamed jasmine rice, quinoa, or cauliflower rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.