Hawaiian Chicken in the Instant Pot

Another day, another easy Instant Pot recipe! This Hawaiian Chicken has some unique flavors. It can be served on its own or over top of rice or pasta.

Instant Pot Hawaiian Chicken Recipe:

Ingredients:

• 2 lbs. chicken thighs, boneless, skinless, and cut into pieces
• 20 oz. can pineapple chunks in juice, reserving 2 Tbsp. of the juice
• 1 red bell pepper, cubed into 1-inch pieces
• 1 purple onion, cut into 1-inch pieces
• ⅓ cup soy sauce
• 2 Tbsp. sesame oil
• 1 clove garlic, minced
• ½ tsp. ground ginger
• ⅓ cup brown sugar packed
• ⅓ cup hoisin sauce

For the day of cooking:

• 2 Tbsp. cornstarch

Assembly Instructions:

1. Cut the chicken, red pepper, and onion.
2. Place all the ingredients EXCEPT the 2 Tbsp. pineapple juice (and cornstarch) into a large resealable freezer bag. Squish to mix. Remove the excess air and seal.
3. Pour the pineapple juice into a small or medium resealable freezer bag. Seal and staple the bags together above the seals.
4. Freeze.

Cooking Instructions:

1. Take the bags out of the freezer to thaw. Dump the contents of the large bag into the Instant Pot.
2. Cover the pressure cooker and set the valve to sealing. Cook on “manual” or “pressure cook” for 5 minutes. Allow it to release naturally for 10 minutes before doing a quick release to remove the remaining pressure.
3. Remove the lid and turn the pressure cooker to “sauté.”
4. In a small bowl, stir together the pineapple juice from the smaller bag and 2 Tbsp. of cornstarch to create a slurry. When well mixed, pour into the pressure cooker and stir gently to combine. Allow the chicken to simmer for 3 to 5 minutes or until the sauce thickens.
5. Serve over rice or noodles.

Be sure to check out some of our other Freezer to Instant Pot Recipes:

Instant Pot Italian Chicken and Veggies

Country Style Ribs in the Pressure Cooker

Instant Pot Turkey Sloppy Joes

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Instant Pot Hawaiian Chicken Recipe

Course: Main Course

Keyword: chicken

Servings: 6

Calories: 441 kcal

Ingredients

• 2 lbs. chicken thighs boneless, skinless, cubed
• 20 oz. can pineapple chunks in juice reserving 2 Tbsp. of the juice
• 1 red pepper cubed into 1-inch pieces
• 1 purple onion cut into 1-inch pieces
• ⅓ cup soy sauce
• 2 Tbsp. sesame oil
• 1 clove garlic minced
• ½ tsp. ground ginger
• ⅓ cup brown sugar packed
• ⅓ cup hoisin sauce

For the day of cooking:

• 2 Tbsp. cornstarch

Instructions

Assembly Instructions:

1. Cut the chicken, red pepper, and onion.

2. Place all the ingredients EXCEPT the 2 Tbsp. pineapple juice and cornstarch into a large resealable freezer bag. Squish to mix. Remove the excess air and seal.

3. Pour the pineapple juice in a small or medium resealable freezer bag. Seal and staple the bags together above the seals.

4. Freeze.

Cooking Instructions:

1. Take the bags out of the freezer to thaw. Dump the contents of the large bag into the Instant Pot.

2. Cover the pressure cooker and set the valve to sealing. Cook on “manual” or “pressure cook” for 5 minutes. Allow it to release naturally for 10 minutes before doing a quick release to remove the remaining pressure.

3. Remove the lid and turn the pressure cooker to “sauté.”

4. In a small bowl, stir together the pineapple juice from the smaller bag and 2 Tbsp. of cornstarch to create a slurry. When well mixed, pour into the pressure cooker and stir gently to combine. Allow the chicken to simmer for 3 to 5 minutes or until the sauce thickens.

5. Serve over rice or noodles.