Instant Pot® Pineapple Chicken (Frozen Chicken Method) recipe
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Ingredients
- 1 (19 ounce) can unsweetened pineapple chunks 3 tablespoons low-sodium soy sauce (such as Bragg®) 2 tablespoons light-colored honey ½ teaspoon salt 4 (7 ounce) frozen skinless, boneless chicken breast halves 1 red bell pepper, seeded and cut into 1-inch pieces 2 tablespoons cornstarch ¼ teaspoon ground ginger ½ teaspoon red pepper flakes
Nutrition Info
- 364.1 caloriescarbohydrate: 36.4 gcholesterol: 112.8 mgfat: 5 gfiber: 1.9 gprotein: 42.8 gsaturatedFat: 1.4 gservingSize: -sodium: 790.7 mgsugar: 28.9 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Pineapple Chicken (Frozen Chicken Method)
Directions
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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.
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.