Instant Pot Pineapple Chicken Breasts
Servings: 4 servings
Calories: 177cal
This Instant Pot Pineapple Chicken Breasts Recipe is an easy chicken dinner recipe that you can set and forget in your pressure cooker! Serve the chicken and sweet, tangy sauce over rice or noodles for the perfect weeknight dinner! Includes step by step recipe video.
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Ingredients
- 4 boneless skinless chicken breasts
- 1 398ml can pineapple chunks with juice 14 oz
- 3 tablespoons sodium-reduced soy sauce
- 3 tablespoons brown sugar packed
- 1/2 teaspoon salt
- pinch of black pepper
- 1 tablespoon corn starch
- 1 tablespoon water
Instructions
- Add pineapple chunks with juice, soy sauce, sugar, salt and pepper to the Instant Pot (mine is a 6 quart). Stir until combined.
- Add chicken breasts on top of the pineapple.
- Put the lid on the Instant Pot and turn the valve to sealing. Set to Manual, high pressure, for 10 minutes. It will take about 10 minutes to come to pressure and start counting down.
- When the cook time is over, turn the Instant Pot off. Let pressure release naturally for 5-10 minutes and then open the valve to release any remaining pressure.
- Remove the lid and turn the Instant Pot to saute, and adjust to less heat. Stir together the corn starch and water and stir into the sauce (you can take the chicken out to do this but it's not necessary!). Cook and stir until the sauce has thickened, and then turn off.
- Serve chicken immediately over rice, noodles or with a side of veggies.
Video
Nutrition
Calories: 177cal | Carbohydrates: 11g | Protein: 24g | Fat: 2g | Cholesterol: 72mg | Sodium: 824mg | Potassium: 451mg | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 13mg | Iron: 0.7mg