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Instant Pot Pineapple Chicken and Rice

 Chicken:

  • 1 tablespoon oil
  • 1 pound boneless, skinless chicken breast (diced (about 1 inch pieces))
  • Salt & pepper
  • 1 onion (cut into thin wedges)
  • 1 can (8oz pineapple chunks or tidbits packed in juice, NOT drained)
  • 1/2 cup BBQ sauce
  • 1 red pepper (diced)
  • 1 yellow pepper (diced)

For the Rice:

  • 1 cup white rice
  • 1 cup water
  • 1 teaspoon oil
  • 1/4 teaspoon salt

To finish:

  • 1/2 cup BBQ sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water


  • ► PlaYielReady In: 32 miInstructions
    • Brown chicken: Set the instant pot to sauté. Add the oil and the chicken pieces. Season with salt and pepper and cook until browned. Add onion, stir, and cook for 1 more minute. Switch off the instant pot.
    • Mix sauce: Add the can of pineapple (juice AND chunks) to the chicken in the instant pot. Add 1/2 cup BBQ sauce and diced peppers and stir well, making sure you scratch any browned bits from the bottom of the pot (or you’ll get a burn warning).
    • Add rice: Place the trivet over the chicken. Add the rice to a an oven-proof dish (metal or glass work) that fits into the instant pot. Stir in the water, oil and salt and place the dish on the trivet.
    • Cook: Close the lid of the pressure cooker and set the valve to the “sealing” position. Choose “pressure cook” on high for 2 minutes. Once the cooker indicates the end of cooking time, do a 10 minute natural pressure release (just unplug the instant pot and leave it alone), then manually release any remaining pressure.
    • Finish: Open the lid and remove the rice and trivet. Fluff the rice with a fork. Stir together the remaining 1/2 cup BBQ sauce, cornstarch and water. Set the instant pot to sauté. Stir in the BBQ sauce mix and simmer until thickened, about 1 minute. Serve over rice.

    I added more pineapple at the end.....enjoy

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