Pressure Cooker Pineapple Chicken Recipes

PRESSURE COOKER PINEAPPLE BBQ CHICKEN & RICE

Steps:

• Season the chicken breasts with salt and pepper. Add the oil to the pot and turn to saute on high. When the oil is hot, saute chicken on each side for 2-3 minutes until lightly browned. Remove the chicken from the pot and set aside.
• Add the 1/3 c. pineapple juice to the hot pan and use your spatula to scrape the chicken bits off the bottom of the pot. Stir in the BBQ sauce, 1/3 c. water and rice.
• Top the rice with the frozen vegetables and chicken breasts. Place the lid on the Instant Pot and turn the knob to seal. Cook on high pressure for 8 minutes.
• When the cooking time is complete, allow the pressure to naturally release for 8 minutes. Turn the knob to vent to allow the remaining pressure to release. Place the chicken breasts on the cutting board and add the pineapple tidbits to the rice and stir everything together.
• Serve the chicken sliced over the rice or roughly chop the chicken and stir it into the rice before serving.

PRESSURE COOKER STICKY PINEAPPLE CHICKEN

Steps:

• Spread chicken into the bottom of your pressure cooker pot. Stir brown sugar, pineapple juice, soy sauce, chicken stock, hoisin sauce, and garlic together in a bowl to dissolve the sugar completely; pour over the chicken. Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 7 minutes on High pressure. Set steam vent to Venting to quick-release pressure. Press Cancel. Remove chicken with a slotted spoon to a plate. Press Sauté. Stir cornstarch into water in a small bowl to dissolve; stir into the liquid in the pot and cook, stirring frequently, until thickened, about 3 minutes. Stir chicken and diced pineapple into the sauce to coat. Serve with rice.

PRESSURE-COOKER PINEAPPLE CHICKEN

Steps:

• Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. , Let pressure release naturally. Remove chicken to a cutting board and shred with 2 forks. Add shredded chicken back to pot and stir until combined. If desired, sprinkle with cilantro and green onions.

PRESSURE-COOKER MANGO-PINEAPPLE CHICKEN TACOS

Steps:

• In a large bowl, combine the first 8 ingredients. Place chicken in a 6-qt. electric pressure cooker; sprinkle with salt and brown sugar. Top with mango mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. , Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones. Shred chicken with 2 forks. , Select saute setting and adjust for medium heat. Return chicken, reserved mango mixture and cooking juices to pressure cooker; stir to heat through. Serve in taco shells; sprinkle with cilantro.