All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Hawaiian Chicken in the Instant Pot
Ingredients
2 lbs. chicken thighs, boneless, skinless, and cut into pieces20 oz. can pineapple chunks in juice, reserving 2 Tbsp. of the juice
1 red bell pepper, cubed into 1-inch pieces
1 purple onion, cut into 1-inch pieces
⅓ cup soy sauce
2 Tbsp. sesame oil
1 clove garlic, minced
½ tsp. ground ginger
⅓ cup brown sugar packed
⅓ cup hoisin sauce
Instructions
Assembly Instructions:Cut the chicken, red pepper, and onion.
Place all the ingredients EXCEPT the 2 Tbsp. pineapple juice (and cornstarch) into a large resealable freezer bag. Squish to mix. Remove the excess air and seal.
Pour the pineapple juice into a small or medium resealable freezer bag. Seal and staple the bags together above the seals.
Freeze.
Cooking Instructions:
Take the bags out of the freezer to thaw. Dump the contents of the large bag into the Instant Pot.
Cover the pressure cooker and set the valve to sealing. Cook on “manual” or “pressure cook” for 5 minutes. Allow it to release naturally for 10 minutes before doing a quick release to remove the remaining pressure.
Remove the lid and turn the pressure cooker to “sauté.”
In a small bowl, stir together the pineapple juice from the smaller bag and 2 Tbsp. of cornstarch to create a slurry. When well mixed, pour into the pressure cooker and stir gently to combine. Allow the chicken to simmer for 3 to 5 minutes or until the sauce thickens.
Serve over rice or noodles.