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Pineapple Chicken

Instant Pot Pineapple Chicken

Instant Pot Pineapple Chicken made in just 30 minutes, with minimum prep work! All you have to do is dump and cook all the ingredients!

Course Main Course
Cuisine Asian
Keyword Instant Pot Pineapple Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 561 kcal
Author Catalina Castravet

Ingredients

Dump & Cook:

  • 2 lbs chicken thighs cut into 1-2 inch pieces
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 20 oz can pineapple chucks do NOT drain
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger grated
  • 1/2 cup brown sugar
  • 1/3 cup hoisin sauce
  • 1 teaspoon red pepper flakes optional

Cornstarch Slurry:

  • 2 tablespoons pineapple juice
  • 2 tablespoons cornstarch

Garnish:

  • 4 green onions sliced
  • Sesame seeds
  • Slivered almonds

Instructions

  1. Open the pineapple can, set aside 1/4 cup of juice, the rest will be added to the pressure cooker.
  2. Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, hoisin sauce, red pepper flakes, brown sugar and canned pineapple chunks with juice (except the 1/4 cup).
  3. Stir well to combine all the ingredients.
  4. Close lid, make just the pressure cooker is sealed. Select the Poultry function and adjust the time to 5 minutes on High Pressure. Or just select Manual, and select 5 minutes on High Pressure.
  5. Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  6. Select again the Sauté function, on LOW.
  7. In a small bowl combine 2 tablespoons of cornstarch with 2 tablespoons of pineapple juice, whisk until all combined with no lumps.
  8. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.
  9. If you want the sauce even thicker, mix one more tablespoon of cornstarch with 1 tablespoon of juice and add it to the pressure cooker.
  10. Let the chicken stand for 5-7 minutes, the sauce will thicken more.
  11. Serve over rice and garnish with fresh chopped green onions, sesame seeds and slivered almonds.

Recipe Video

Nutrition Facts
Instant Pot Pineapple Chicken
Amount Per Serving
Calories 561 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 7g44%
Cholesterol 148mg49%
Sodium 848mg37%
Potassium 536mg15%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 37g41%
Protein 26g52%
Vitamin A 345IU7%
Vitamin C 11.7mg14%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.