Instant Pot Pineapple Chicken
Ingredients
-
1
tablespoon
cooking oil
-
1¼
pounds
boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
-
1
medium
onion, chopped
-
1
red or green
bell pepper, cored and sliced
-
2
cloves
garlic, minced
-
1
20-ounce can
pineapple chunks (with the juice)
-
¼
cup
soy sauce, tamari, or coconut aminos
-
1
tablespoon
brown sugar
-
2
tablespoons
arrowroot starch
-
2
tablespoons
rice vinegar
-
2
tablespoons
chopped green onions (optional, for serving)
-
2
cups
cooked rice or cauliflower rice (optional, for serving)
Instructions
- Heat the cooking oil in the Instant Pot using the Sauté function.
- Add the chicken, onion, bell pepper, and garlic, and sauté for about 3 minutes.
- Cancel the Sauté function and add the pineapple chunks, juice, soy sauce, and brown sugar. Stir to combine.
- Lock the lid and set to Pressure Cook on high for 8 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Remove the lid, press Sauté again, and add the arrowroot starch. Whisk to dissolve and simmer for about 2 minutes to thicken the sauce.
- Stir in the rice vinegar and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
253
Total fat
6.9g
Total carbohydrates
19.1g
Total protein
28.4g
Sodium
489mg
Cholesterol
82.7mg
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