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Homemade Instant Pot Pineapple Chicken photo

Instant Pot Pineapple Chicken

Tender chicken cooked in a sweet-savory pineapple sauce, finished with green onions, sesame and almonds.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Mixing Bowl
  • Measuring spoons and cups
  • Small bowl or cup for cornstarch slurry
  • Spatula or wooden spoon
  • Knife and cutting board

Ingredients
  

  • 2 lb chicken thighs cut into 1–2 inch pieces
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 20 oz pineapple chunks do not drain; reserve 1/4 cup of juice before adding rest to cooker
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1/2 cup brown sugar
  • 1/3 cup hoisin sauce
  • 1 teaspoon red pepper flakes optional
  • 2 tablespoons pineapple juice or water
  • 2 tablespoons cornstarch
  • 4 green onions sliced
  • sesame seeds
  • slivered almonds

Instructions
 

  • Open the pineapple can and reserve 1/4 cup of the juice; leave the pineapple chunks in the can with the remaining juice to add to the Instant Pot.
  • Add the chicken pieces, low-sodium soy sauce, sesame oil, minced garlic, grated ginger, hoisin sauce, brown sugar, red pepper flakes (if using), and the pineapple chunks with their juice (not the reserved 1/4 cup) to the Instant Pot; stir to combine.
  • Close the lid and ensure the pressure valve is sealed. Cook on Poultry or Manual at High Pressure for 4 minutes.
  • Allow a 5-minute natural pressure release, then carefully release any remaining pressure and open the lid.
  • Select the Sauté function on LOW. In a small bowl whisk 1 1/2 tablespoons cornstarch with 3 tablespoons of the reserved pineapple juice until smooth and lump-free.
  • Stir the cornstarch slurry into the Instant Pot and cook on Sauté, stirring gently for a few minutes until the sauce thickens; if a thicker sauce is desired, mix 1 additional tablespoon cornstarch with 1 tablespoon juice and stir in.
  • Let the chicken rest 5–7 minutes; the sauce will thicken further.
  • Serve the pineapple chicken over rice and garnish with sliced green onions, sesame seeds, and slivered almonds.

Notes

  • Use low-sodium soy sauce to avoid excess salt.
  • Add salt and pepper to taste if needed.
  • Substitute 1/4 cup honey or maple syrup for brown sugar if preferred.
  • One teaspoon ground ginger may replace fresh grated ginger if necessary.
  • Ensure cornstarch is fully dissolved in juice before adding to prevent lumps.