Instant Pot Pineapple Chicken and Rice
Instant Pot Pineapple Chicken and Rice is a delightful dish that marries the sweet tang of pineapple with savory chicken, all cooked to perfection in just one pot. Ideal for busy weeknights or family gatherings, this meal is not only quick to prepare but also allows for easy customization with your favorite vegetables and sauces. Plus, the separate serving of rice ensures even picky eaters are satisfied. Enjoy a delicious, hassle-free dinner without the need for takeout!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 tablespoon oil
- 1 pound boneless, skinless chicken breast (diced)
- Salt & pepper
- 1 onion (thinly wedged)
- 1 can (8oz) pineapple chunks (in juice)
- ½ cup BBQ sauce
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1 cup white rice
- 1 cup water
- 2 teaspoons cornstarch (for thickening)
Instructions
- Set your Instant Pot to sauté mode and heat the oil. Add diced chicken seasoned with salt and pepper; cook until browned (about 5-7 minutes). Stir in onion and cook for an additional minute.
- Add pineapple (with juice), BBQ sauce, and diced peppers to the pot, scraping any browned bits from the bottom.
- Place a trivet over the chicken mixture. In an oven-proof dish fitting inside the pot, combine rice, water, oil, and salt; place on the trivet.
- Close the lid, set valve to sealing, and select pressure cook on high for 2 minutes. Allow natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Remove rice dish and trivet; fluff rice with a fork. For thickening sauce, mix remaining BBQ sauce with cornstarch and water, then simmer in Instant Pot until thickened.
Nutrition
- Serving Size: 1 plate
- Calories: 354
- Sugar: 10g
- Sodium: 451mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 73mg