Instant Pot Pineapple Chicken

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 lbs chicken thighs (cut into 1-2 inch pieces)

1/3 cup low-sodium soy sauce

2 tablespoons sesame oil

1 can 20oz 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)

2 tablespoons pineapple juice (or water)

2 tablespoons cornstarch

4 green onions sliced

Sesame seeds

Slivered almonds

Directions

Open the pineapple can, set aside 1/4 cup of juice, the rest will be added to the pressure cooker.

Add all the ingredients 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).

Stir well to combine all the ingredients.

Close lid, make just the pressure cooker is sealed. Select Manual, and select 4 minutes on High Pressure.

Do a 5 minute Natural Release. Turn off the heat. Release the remaining pressure manually by opening the valve.

Open the lid and stir gently. Select again the Sauté function, on LOW.

In a small bowl combine 1 1/2 tablespoons of cornstarch with 3 tablespoons of pineapple 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 1 tablespoon 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.

Nutrition

• Calories: 561 kcal
• Total Fat: 30 g
• Saturated Fat: 7 g
• Cholesterol: 148 mg
• Sodium: 848 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 2 g
• Total Sugars: 37 g
• Protein: 26 g