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Instant Pot Pineapple Chicken and Rice

A quick and flavorful one-pan dinner featuring tender chicken, fragrant rice, and a sweet-and-savory pineapple sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 400
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 unit onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • as needed Chopped green onions for garnish

Method
 

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

Notes

For a pop of freshness, consider adding slices of cucumber or a side of steamed broccoli. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.