Instant Pot® Pineapple Chicken (Frozen Chicken Method)

Forget takeout, you can make this in 50 minutes with frozen chicken and an Instant Pot®. I serve this with miki noodles but you could also serve this over rice. Garnish with toasted sesame seeds and sliced green onions if desired.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 364 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground ginger
• 2 tablespoons cornstarch
• ½ teaspoon red pepper flakes (Optional)
• 2 tablespoons light-colored honey
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 (19 ounce) can unsweetened pineapple chunks
• 3 tablespoons low-sodium soy sauce (such as Bragg®)
• 4 (7 ounce) frozen skinless, boneless chicken breast halves

Recipe Instructions

Step 1

Drain pineapple chunks and pour the juice into the bottom of a multi-functional pressure cooker (such as Instant Pot®), reserving 2 tablespoons of the juice. Add soy sauce, honey, and salt; stir to combine. Place frozen chicken breasts into the pot, making sure that they are not touching.

Step 2

Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a warm plate, cover, and let rest for 5 minutes.

Step 4

Meanwhile, select Saute function on Instant Pot® and select high temperature. Add bell pepper and saute for 5 minutes. Mix reserved 2 tablespoons pineapple juice with cornstarch and add slowly to the pot. Stir until mixture thickens. Mix in ginger.

Step 5

Cut the chicken into 1 inch pieces and add to the pot along with the pineapple chunks. Heat through and serve.