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My review
Instant Pot® Pineapple Chicken (Frozen Chicken Method)
230
Bren
"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."
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Ingredients
50 m servings 364Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Drain pineapple chunks and pour the juice into the bottom of a multi-functional pressure cooker (such as Instant Pot(R)), 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(R) 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.
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Footnotes
- Cook's Note:
- I find that honey that is lighter in color is less sweet.
Nutrition Facts
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2/4/2020
The flavours in this was amazing and super easy to make in the instant pot. I used frozen chicken thigh and breast, I did unfortunately get a burn message before it came to pressure, but when I...