Sunshine Instant Pot Pineapple Chicken and Rice
A complete one-pot meal where juicy pineapple, savory soy sauce, and tender chicken cook together with rice under pressure. The Instant Pot infuses every grain of rice with a sweet and tangy sauce, creating a flavor-packed dish that tastes like it was simmered all day but is ready in under 30 minutes.
Equipment
- Instant Pot (6-quart or larger)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Medium bowl (for sauce)
- small bowl (for slurry)
- Whisk
- Wooden spoon or spatula
- Slotted spoon
- Fork
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil or avocado oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice like Jasmine or Basmati
- 1.5 cups low-sodium chicken broth, divided
- ¼ cup low-sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- 2 tbsp cold water
- Salt and freshly ground black pepper, to taste
- 2 green onions scallions
- 1 tsp sesame seeds, for garnish
- Optional: 1 tbsp freshly grated ginger
- Optional: 1/4 tsp red pepper flakes
- Optional: 1 tsp toasted sesame oil
Instructions
- Set your Instant Pot to the 'Sauté' function on high. Once it reads 'Hot,' add the oil. Season the cubed chicken with salt and pepper, then place it in the pot in a single layer (work in batches if needed). Cook for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
- Add the chopped onion to the pot and sauté for 2-3 minutes until softened. Add the minced garlic (and optional grated ginger) and cook for another 30 seconds until fragrant, stirring constantly.
- Pour a splash of chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom to prevent a 'BURN' notice. Press 'Cancel' to turn off the Sauté function.
- Pour the rinsed rice into the pot and spread it in an even layer. Do not stir.
- In a separate bowl, whisk together the remaining chicken broth, the entire can of undrained pineapple, soy sauce, rice vinegar, and brown sugar. Pour this liquid mixture evenly over the rice. Do not stir.
- Arrange the browned chicken pieces on top of the liquid. Do not stir. Secure the lid, set the steam release valve to 'Sealing,' and select 'Pressure Cook' or 'Manual' on high pressure for 6 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining steam.
- Carefully open the lid. Remove the chicken and pineapple with a slotted spoon and set aside. Fluff the rice with a fork.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Set the Instant Pot to 'Sauté.' Once the liquid in the pot is simmering, whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
- Turn off the heat. Return the chicken and pineapple to the pot (and stir in optional toasted sesame oil). Stir gently to coat everything in the sauce. Serve immediately, garnished with sliced green onions and sesame seeds.
Notes
To avoid the 'BURN' notice, it is crucial to thoroughly deglaze the pot after sautéing. Scrape all browned bits from the bottom. The layering technique (rice, then liquid, then solids) is also key; do not stir the ingredients before pressure cooking. For best results, rinse the white rice under cold water until the water runs clear to prevent a mushy texture. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. Boneless, skinless chicken thighs can be substituted for breasts for extra moisture. To add more vegetables, layer diced bell peppers or broccoli florets on top of the chicken before cooking.