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.

Bren

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2020
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 opened the pot the chicken was already cooked. Some of the chicken breast had stuck to the bottom, so next time I’ll either add a bit more liquid or set it on the trivet, just a heads up. I can’t wait to make this again! Thank you for sharing such a fab recipe! Read More
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