Instant Pot Hawaiian Chicken
This Instant Pot Hawaiian chicken combines tender chicken, pineapple, bell pepper, and red onion in a sweet and savory hoisin sauce.
Servings 8 servings
Calories 463kcal
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into pieces
- 1 20 ounce can pineapple chunks in juice, reserving 2 tablespoons of the juice
- 1 red bell pepper cut into 1 inch pieces
- 1 red onion cut into 1 inch pieces
- ⅓ Cup(s) liquid aminos or soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ⅓ Cup(s) brown sugar
- ⅓ Cup(s) hoisin sauce
- 2 tablespoons cornstarch
Instructions
- Place all ingredients EXCEPT 2 tablespoons pineapple juice and cornstarch in pressure cooker liner. Stir.
- Cover the pressure cooker and set the valve to sealing. Cook on “manual” or “pressure cook” for 5 minutes. All to release naturally for 10 minutes before quick release to remove the remaining pressure.
- Remove the lid and turn the pressure cooker to “saute.”
- In a small bowl, stir together the reserved pineapple juice and cornstarch to create a slurry. Pour into pressure cooker and stir gently to combine. Allow chicken to simmer for 3 to 5 minutes or until the sauce thickens.
- Serve over rice or noodles.
Notes
About 1 teaspoon xanthan gum can be substituted for the cornstarch.
Swerve Brown Sugar substitute can be used to replace the brown sugar.
Barbecue sauce can be substituted for the hoisin sauce although it will alter the flavor.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 41g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 185mg | Sodium: 1443mg | Fiber: 2g | Sugar: 32g
