Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless/skinless chicken thighs (cut into 1” chunks)
  • 2 tablespoons canola oil
  • 1 tablespoon ginger (minced)
  • 6 garlic cloves (minced)
  • 1/2 teaspoon red chili flakes
  • 1/4 cup ketchup
  • 1/4 cup apple cider vinegar
  • 4 teaspoons reduced sodium soy sauce
  • 1/3 cup white granulated sugar
  • 1/2 cup pineapple juice (from the canned pineapple)
  • 1 10 ounces can pineapple chunks (reserve juice)
  • 1 red bell pepper (cut into 1.5” chunks)
  • 2 tablespoons cornstarch
  • 4 tablespoons pineapple juice
  • Red pepper flakes
  • Sesame Seeds
  • Green onions chopped

Instruction

  • Cut the chicken into 2-3 inch chunks. I prefer to leave them a bit larger as the pressure cooker tends to make the chicken very moist and this helps to avoid breaking the chicken pieces.
  • Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
  • Add the oil to the hot Instant Pot, wait one minute for the oil to heat up and add the chicken. Sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. This step can also be done on the stove if you want a more browned chicken, as the instant pot doesn't really brown the chicken too well.
  • Add the rest of the ingredients to the pot: ginger, garlic, red pepper flakes, ketchup, vinegar, soy sauce, sugar, and pineapple juice. Stir to combine.
  • Add pineapple chucks and chopped bell pepper.
  • Close lid, select the Poultry function and adjust the time to 5 minutes. If your IP is missing the poultry function, cook on Manual, select High Pressure and cook for 5 minutes.
  • Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid. Gently stir not to crush the chicken.