Instant Pot Hawaiian Chicken

Instant Pot Hawaiian Chicken is made with tender chicken thighs, pineapple chunks, bell pepper, and all soaked in a sweet and tangy sauce.

Course Main Course

Cuisine Asian

Keyword Instant Pot Hawaiian Chicken

Prep Time 20 minutes

Cook Time 5 minutes

NPR 5 minutes

Total Time 30 minutes

Servings servings

Calories 738kcal

Author Catalina Castravet

2 lbs chicken thighs boneless and skinless - cut into 1-2 inch pieces, or chicken breasts
1/3 cup low sodium soy sauce
2 tablespoons lime juice
1/4 cup orange juice
1 tablespoon lime zest
2 tablespoons sesame oil
1 20 oz can pineapple chunks do NOT drain
1 red bell pepper cut into 1-inch chunks
1 yellow bell pepper cut into 1-inch chunks
1 tablespoon minced garlic
1 tablespoon ginger grated
1/3 cup brown sugar
1/3 cup hoisin sauce
1 teaspoon red pepper flakes optional

Add all the ingredients from the "Dump & Cook" section to the Instant Pot. Stir well to combine.
Close and seal the lid, make sure the pressure cooker points to seal.
Pressure cook for 5 minutes on High Pressure, followed by a 10-minute Natural Release.
Turn off the heat. Release the remaining pressure. Open the lid.
Select the Sauté function, on LOW.
In a small bowl combine 4 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.
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.
If you want the sauce even thicker, mix one more tablespoon of cornstarch with 2 tablespoons of juice and add it to the pressure cooker.
Let the chicken stand for 5-7 minutes, the sauce will thicken more.
Serve over rice and garnish with fresh chopped green onions, sesame seeds, and slivered almonds.