Instant Pot Pineapple Chicken and Rice
Instant Pot Pineapple Chicken and Rice is a delightful, one-pot meal that combines tender chicken with sweet pineapple and savory BBQ sauce. This family-friendly dish is perfect for busy weeknights or special occasions, allowing you to enjoy a satisfying dinner in just minutes. With its quick cooking time and separate servings of chicken and rice, even the pickiest eaters can indulge without any fuss. Plus, the Instant Pot makes cleanup a breeze!
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Tropical
Ingredients
Scale
- 1 tablespoon oil
- 1 pound boneless, skinless chicken breast (diced)
- 1 onion (cut into thin wedges)
- 1 can (8 oz) pineapple chunks in juice
- 1/2 cup BBQ sauce
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1 cup white rice
- 1 cup water
- 1 teaspoon oil
- 1/4 teaspoon salt
- 1/2 cup BBQ sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Set the Instant Pot to sauté. Heat oil and brown the diced chicken with salt and pepper. Add onion and cook for an additional minute.
- Stir in pineapple with juice, BBQ sauce, and diced peppers. Mix thoroughly.
- Place a trivet over the mixture and combine rice, water, oil, and salt in an oven-proof dish; set it on top of the trivet.
- Close the lid, set the valve to sealing, and pressure cook on high for 2 minutes. Allow natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Fluff rice with a fork; then combine remaining BBQ sauce with cornstarch and water in a bowl. Stir into the pot on sauté mode until thickened.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 9g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg