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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.


Recipe Summary

10 mins
30 mins
10 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

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

Cook's Note:

I find that honey that is lighter in color is less sweet.

Nutrition Facts

364 calories; protein 42.8g; carbohydrates 36.4g; fat 5g; cholesterol 112.8mg; sodium 790.7mg. Full Nutrition