Original Post: https://www.evolvingtable.com/instant-pot-hawaiian-chicken/
Instant Pot Hawaiian Chicken
Instant Pot Hawaiian Chicken is full of fresh pineapple chunks, juicy and tender chicken, bell peppers, onions, and a sticky sweet and spicy sauce. This easy pressure cooker meal can easily be prepped ahead for busy weeks and on the dinner table in under 30 minutes!
Servings: 5 servings
Ingredients
- 1 pound chicken breasts cut into 1-inch cubes
- ¼ cup cornstarch or tapioca flour
- ¾ teaspoon salt divided, to taste
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil or olive oil
- 15- oz can pineapple chunks in juice divided
- ¼ cup ketchup
- 3 tablespoons sugar or coconut sugar
- 3 tablespoons soy sauce Tamari sauce, or coconut liquid aminos
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 lime juice
- 2 cloves garlic crushed
- 1 teaspoon Sriracha sauce optional
- 2 bell peppers cut into bite-sized pieces
- 1 red onion cut into bite-sized pieces.
- Green onions
- Rice
Instructions
- Sauté the Chicken: Combine chicken cubes, starch, ½ teaspoon salt, and black pepper in a large bowl. Toss to coat chicken completely. Add oil to the Instant Pot while it is set to the sauté function and wait until the oil begins to sizzle. Place chicken cubes in a single layer on the bottom of the Instant Pot and sauté for 2-3 minutes. After sautéing, scrape the bottom of the pot to ensure any bits are no longer stuck. (This step is HUGELY important. If you do not scrape the bottom of the pot you'll end up getting that dreaded BURN error.)1 pound chicken breasts, ¼ cup cornstarch, ¾ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons avocado oil
- Make the Sauce: Add ¾ cup of pineapple chunks, ⅓ cup of pineapple juice, ketchup, sugar, soy sauce, vinegar, lime juice, crushed garlic, Sriracha sauce, and ¾ teaspoon of salt to a high-speed blender. Blend for 20-30 seconds or until the sauce is completely smooth.15- oz can pineapple chunks in juice, ¼ cup ketchup, 3 tablespoons sugar, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 lime, 2 cloves garlic crushed, 1 teaspoon Sriracha sauce
- Combine Everything in the Pot: Pour sauce over chicken and be sure to lift it off the bottom of the pan so it does not burn. Add chopped bell pepper and onion on top of the chicken. Do not stir or mix them in.2 bell peppers, 1 red onion
- Cook and Release Pressure: Place lid on Instant Pot and close pressure valve. Using the manual pressure cook function turn to High Pressure and set the timer for 5 minutes. Keep the lid on and the valve closed for an additional 5 minutes after the timer goes off. (This is called a 5-minute natural pressure release, or NPR.)
- Serve the Pineapple Chicken: Turn the Instant Pot off, and open the pressure valve. Once the lid has unlocked, you can open the pot. Stir in the remaining pineapple chunks that have been finely chopped. Serve your Hawaiian chicken over cauliflower rice or regular rice and with a sprinkle of green onions. Enjoy!Green onions, Rice
Notes
- Nutrition: The nutritional information for this recipe is calculated without any rice or cauliflower rice.
- Cutting: Be sure the chicken is cut into similarly-sized pieces so they cook consistently.
- Chicken: While breasts are best, you can use boneless skinless chicken thighs if needed.
- Spice: Sprinkle some red pepper flakes for a little kick.
Nutrition
Calories: 315kcal | Carbohydrates: 38g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 1027mg | Potassium: 644mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1622IU | Vitamin C: 77mg | Calcium: 33mg | Iron: 1mg
