Instant Pot Hawaiian Chicken and Rice
Ingredients
The chicken and sauce
-
2
lbs
Skinless Boneless Chicken Breasts
-
2
tsp
Kosher Salt
-
½
tsp
Pepper
-
2 ½
Tbsp
Cooking Oil
-
1
large
Red or Green Bell Pepper
-
1
sm
Sweet Onion
-
2
tsp
Ginger
-
4
cloves
Garlic
-
¼
tsp
Red Pepper Flakes
-
1
(20 oz)
can Pineapple Chunks in Juice
-
¾
cup
Barbecue Sauce
-
⅓
cup
Brown Sugar
-
3
tsp
Apple Cider Vinegar
-
3
Tbsp
Corn Starch
-
4
Tbsp
Cold Water
-
2
Green Onions
sliced
The rice
-
2
cups
White Long Grain Rice
-
2
cups
Water
Instructions
- Season the chicken with salt and pepper, reserving some salt for later.
- Rinse the rice and place it in a pan with water.
- Use the Sauté setting to heat oil, cook the bell pepper until softened, then set aside.
- Add remaining oil and chicken to the pot, cooking until slightly browned.
- Add onion and sauté for a couple of minutes.
- Stir in ginger, garlic, remaining salt, and red pepper flakes, cooking for one minute.
- Add pineapple chunks and juice, then pour over BBQ sauce without stirring.
- Place a trivet over the chicken and pineapple, then set the pan of rice on top.
- Cancel the Sauté setting, close the lid, and set to Pressure Cook for 3 minutes.
- After cooking, let sit for 10 minutes, then release remaining steam.
- Stir in brown sugar and vinegar to the chicken, adjusting salt as needed.
- Add the corn starch slurry to thicken the sauce.
- Stir in the bell peppers and serve the chicken over rice, garnished with green onions.
Nutrition Facts (estimated)
Servings
6
Calories
556
Total fat
15g
Total carbohydrates
70g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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