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Instant Pot Pineapple Chicken and Rice

A quick and flavorful one-pot dish featuring succulent chicken, sticky rice, and juicy pineapple infused with a savory sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into cubes
  • 1 cup rice
  • 1 can (14 oz) pineapple chunks, drained
  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste Salt
  • to taste Pepper
  • for garnish Chopped green onions

Method
 

Cooking
  1. Set the Instant Pot to 'Sauté' mode and heat the olive oil. Add the chopped onion and garlic, sautéing until soft.
  2. Toss in the chicken cubes and cook until no longer pink.
  3. Stir in the rice, pineapple chunks, pineapple juice, soy sauce, salt, and pepper.
  4. Close the lid, set the valve to 'Sealing', and cook on 'Manual' high pressure for 10 minutes.
  5. Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
  6. Fluff the rice with a fork, garnish with chopped green onions, and serve warm.

Notes

Timing is key: Use the natural release method for the best textured rice. You can make this dish vegan by using tofu instead of chicken and coconut aminos in place of soy sauce. Feel free to adjust the flavor with additional veggies or spices.