Instant Pot Hawaiian Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
738 kcal
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Course
Main Course
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Cuisine
Asian
Instant Pot Hawaiian Chicken
Description
Instant Pot Hawaiian Chicken combines boneless, skinless chicken thighs or breasts with pineapple chunks, red and yellow bell peppers, soy sauce, hoisin sauce, brown sugar, and citrus elements including lime and orange juice. Garlic, ginger, and optional red pepper flakes add depth and mild heat. The ingredients cook together under high pressure for 5 minutes followed by a natural release to meld the flavors into the chicken.
After pressure cooking, a cornstarch slurry made with orange juice is added and cooked on sauté to thicken the sauce to a silky glaze. The final dish balances sweet, tangy, savory, and mildly spicy notes. Texture contrasts come from chunks of bell peppers and pineapple, with garnishes of sliced green onion, sesame seeds, and slivered almonds adding freshness and crunch.
This dish is practical for weeknight dinners served over rice, offering a flavorful protein and vegetable combination prepared in one pot with minimal hands-on time.
Ingredients
Dump & Cook:
- 2 lbs chicken thighs boneless and skinless - cut into 1-2 inch pieces, or chicken breasts
- 1/3 cup soy sauce low sodium
- 2 tablespoons lime juice
- 1/4 cup orange juice
- 1 tablespoon lime zest
- 2 tablespoons sesame oil
- 1 20 oz pineapple chunks do NOT drain, can
- 1 red bell pepper cut into 1-inch chunks
- 1 yellow bell pepper cut into 1-inch chunks
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 1/3 cup brown sugar
- 1/3 cup hoisin sauce
- 1 teaspoon red pepper flakes optional
Cornstarch Slurry:
- 4 tablespoons orange juice
- 2 tablespoons cornstarch
Garnish:
- 4 green onion sliced
- sesame seeds
- almonds slivered
Instructions
- Add all the ingredients from the "Dump & Cook" section to the Instant Pot. Stir well to combine.
- Close and seal the lid, make sure the pressure cooker points to seal.
- Pressure cook for 5 minutes on High Pressure, followed by a 10-minute Natural Release.
- Turn off the heat. Release the remaining pressure. Open the lid.
- Select the Sauté function, on LOW.
- In a small bowl combine 4 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.
- Add the mixture to the Instant Pot and gently stir to combine.
- Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.
- If you want the sauce even thicker, mix one more tablespoon of cornstarch with 2 tablespoons of juice and add it to the pressure cooker.
- Let the chicken stand for 5-7 minutes, the sauce will thicken more.
- Serve over rice and garnish with fresh chopped green onions, sesame seeds, and slivered almonds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 738 kcal
% Daily Value*
| Calories | 738kcal | 37% |
| Carbohydrates | 67g | 22% |
| Protein | 41g | 82% |
| Fat | 46g | 71% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 223mg | 74% |
| Sodium | 1273mg | 53% |
| Potassium | 973mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 50g | 100% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 128mg | 142% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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