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.
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.
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.