20oz.can pineapple chunks in juicereserving 2 Tbsp. of the juice
1red peppercubed into 1 inch pieces
1purple onioncut into 1 inch pieces
For day of cooking:
Cut the chicken, red pepper, and onion.
Place all the ingredients EXCEPT the 2 Tbsp. pineapple juice (and cornstarcinto a large resealable freezer bag. Squish to mix. Remove the excess air and seal.
Pour the pineapple juice in a small or medium resealable freezer bag. Seal and staple the bags together above the seals.
Take the bags out of the freezer to thaw. Dump the contents of the large bag into the Instant Pot.
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.
Remove the lid and turn the pressure cooker to “sauté.”
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.