Dump and Cook Instant Pot Hawaiian Chicken

Dump and cook recipes are my go-to’s during busy weeknights, and once you taste this Isntant Pot Hawaiian Chicken it will not even cross your mind that its such and easy to make dish. Featuring tender chicken thighs, juicy pineapple chunks, and bell pepper in a sweet and tangy sauce. This is one of the best and easiest chicken recipes that you can make in the pressure cooker!

Instant Pot dinners are one of our favorites because they are quick to prepare and super tasty! I highly recommend you give Orange Chicken, Beef and Broccoli, and Corned Beef and Cabbage a try; I am sure they will become part of your dinner rotation.

This tropical, sweet, and savory Instant Pot Hawaiian Chicken is a hearty dish that can be prepared in as little as 30 minutes! After I published this famous oven-baked version, I received so many requests to create a pressure cooker version that delivers the same amazing results. I can report that the results exceeded my expectations and the flavors are outstanding, while the meat is very juicy and tender. The tropical sauce is the perfect finish and is guaranteed to impress.

Why you will love this recipe 

• Dump and cook: This is one of those dump-and-cook recipes that I can make in minutes with my Instant Pot on a busy weeknight. I barely have to do any prep work, and it only takes 5 minutes to cook.  
• Full of flavor: I love all the fruits and vegetables in this chicken recipe blended with the sweet and savory sauce. There is no way the chicken is going to come out bland!
• Special slurry: My secret ingredient gives the sauce a tangy boost and helps it thicken.
• Better than takeout: It tastes so much better than takeout, and I know what goes into it when I make it myself. I don’t have to worry about preservatives or fillers. 

What you will need

• Meat: Organic boneless, skinless chicken thighs, cut into 2-inch chunks; this gives this dish a juicier, meatier taste. 
• Produce: Pineapple chunks (with the juice) not only add tangy sweetness, but they also help tenderize the chicken with natural enzymes. I use canned chunks because they are always fresh. Using red and yellow bell peppers adds eye appeal with tropical color and a crisp contrast to the tender chicken. These 2 colors are sweeter and milder than green peppers. Minced garlic provides a bold, savory taste to even out the sweetness of the pineapple and brown sugar. 
• Wet ingredients: Soy sauce adds savory depth to the sauce. I use the low-sodium variety to control how much salt goes into my food. Freshly squeezed orange juice provides extra sweetness with a zing of tartness. Lime juice adds a tang that cuts through the sweet flavors to balance them out. For a nutty flavor and rich aroma, I like to add some sesame oil to my recipe as well. Hoisin sauce thickens the sauce while adding a deep, rich taste that complements the brown sugar and pineapple without overwhelming them. 
• Seasonings: Besides salt and pepper, I also add lime zest for bright citrus oil flavor, red pepper flakes to spice things up with natural heat, fresh ginger for a vibrant kick, and brown sugar to add a mellow, rich caramelized sweetness. 
• Cornstarch slurry: To thicken the sauce, I use 4 parts orange juice mixed with 2 parts cornstarch for an extra sweet and tangy flavor.

How to prepare

Mix and seal: First, I add all the ingredients except the slurry to the Instant Pot and stir well. Then, I close the lid and set it to seal.

Cook and release: Now, I pressure cook on high for 5 minutes, followed by a 10-minute natural release. I turn off the heat and release the remaining pressure before carefully opening the lid. 

Thicken the sauce: Next, I set the pot to sauté on low while I mix up the cornstarch slurry until there are no lumps. I add that to the pot and heat it for a few more minutes, stirring, until it is thickened. 

Garnish and serve: After, I turn off the heat and let the chicken rest for 5 minutes before serving with sesame seeds and slivered almonds as garnish.

Expert tip

How to keep chicken from being chewy in the Instant Pot

Cooking chicken in the Instant Pot can be a problem because it cooks quickly. It only takes a minute to overcook them. Especially chicken breasts. I highly recommend using chicken thighs for this recipe. Also, always cut the pieces into large chunks of the same size. Be sure to use enough liquid so the pot can build enough pressure to keep the meat moist. Finally, always let the pressure release naturally. A quick release will suck the juice right out of the meat. 

More tips to consider:

• Try to cut your chicken pieces the same size so they cook evenly. 
• Use thigh meat instead of breast meat for extra juiciness. 
• Get pineapples in juice rather than syrup to keep your sauce from being too thick and sweet.
• Make sure there is enough liquid. Otherwise, you’ll end up with a burn notice. Don’t use the pineapple juice from the can.
• For extra flavor, marinate the chicken cubes in the sauce for 30 minutes before starting.

Recipe variations and add-ins:

• Add more vegetables: I often add other vegetables like mushrooms, broccoli, cauliflower, and corn.
• Different fruits: Adding more fruits is also fun. Try it with mangoes, papayas, dragon fruit, peaches, apples, pears, grapes, and passion fruit.
• Use other meats: Another way to make this meal is to swap the chicken with turkey, ham, pork, or beef. 
• Swap juices: Instead of orange and pineapple juice, try apple juice, cherry juice, or even peach juice for a different kind of taste. 
• Shred it: Instead of chopping the chicken into chunks, shred it to make sandwiches. 
• Spice it up: Give this dish some heat by adding some red pepper flakes or cayenne pepper.

Serving suggestions:

I almost always serve this dish on a plate of white rice, like my Instant Pot stick-of-butter rice, which is the best-tasting rice I’ve ever had. Fluffy and moist, you cannot beat this recipe for the best buttery flavor. It takes just 15 minutes with only 4 ingredients. For something with a little more flavor, this Chipotle cilantro lime rice has lime zest and chopped cilantro for a Mexican taste that goes with anything.

Skip the rice and bring on the noodles instead. My kids love it with these soba noodles, and I love that it only takes me 20 minutes to fix them. They’re full of flavors like peppery ginger, rich garlic, and sweet brown sugar, and they taste delicious with this sweet-and-tangy Hawaiian chicken. Another side dish that goes great with this meal is my pineapple cucumber salad. Full of fruit and veggies like blueberries, red onions, jalapeños, cucumbers, avocados, and lime, it has a bit of everything.

How to store leftovers:

• Refrigerate: Leftovers last up to 3 days in the fridge in a sealed container.   
• Freezing: I can also freeze what’s left in a freezer bag for 3 to 4 months.   
• Defrost: Before serving, I thaw frozen leftovers in the fridge overnight. 
• Reheating: I reheat leftovers in a skillet over medium heat for several minutes or in the air fryer for a few minutes at 375°F. 

Frequently asked questions

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