Ingredients

The following ingredients have 4 Servings
  • 1 cup pineapple juice
  • 1/2 cup soy sauce (low sodium)
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 1/2 pounds boneless skinless chicken thighs (about 8 pieces)
  • Salt and pepper
  • 1/2 cup water (divided)
  • 3 tablespoons cornstarch

Instruction

  • In a mixing bowl whisk together the soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and red pepper flakes. Set to the side.
  • Turn the Saute function on and allow it to heat. Add in the oil and place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. Once browned, remove the chicken from the pan and place on a plate. Turn the saute function OFF.
  • Pour in 1/4 cup of water and scrape up the browned bits off the bottom of the inner pot.
  • Place the chicken thighs in the bottom of the inner pot of the pressure cooker. Pour the sauce over the chicken.
  • Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on HIGH pressure for 7 minutes. Do this by hitting manual/pressure cook and using the +/- buttons to adjust until it reads 7 minutes.
  • When the timer is done, allow the pressure to release naturally for 10 minutes, then do a quick release of any remaining pressure if needed.
  • Open the lid, remove the chicken, and place it on a plate. Hit cancel on the instant pot and then turn hit saute.
  • In a small bowl, whisk together the cornstarch and reamining 1/4 cup of water until completely dissolved. Pour in the cornstarch slurry into the inner pot of the Instant Pot while whisking the sauce. Allow to cook for two to three minutes, stirring occasionally, until the sauce is thickened.
  • Cancel the SAUTE function.
  • Serve the chicken over rice with the thickened sauce. Garnish with sesame seeds and green onions if desired.