Instant Pot® Hula Chicken

 


Ingredients

  • 1
    cup pineapple juice
  • 1/4
    cup soy sauce
  • 2
    cloves garlic, finely chopped
  • 1
    tablespoon finely chopped gingerroot
  • 2
    tablespoons butter
  • 1
    package (20 oz) boneless skinless chicken thighs, patted dry
  • 2
    cans (8 oz each) crushed or diced pineapple, drained
  • 1/3
    cup packed brown sugar
  • 1/3
    cup ketchup
  • 1
    tablespoon rice vinegar
  • 1
    to 2 tablespoons Sriracha sauce
  • 2
    tablespoons cornstarch
  • Chopped fresh cilantro leaves, if desired

Steps

1 In medium bowl, mix pineapple juice, soy sauce, garlic and gingerroot; set aside.

2 On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Pour pineapple juice mixture over chicken; turn chicken to coat. Select CANCEL.

3 Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Transfer chicken to cutting board to cool slightly, then shred with two forks. Return chicken to mixture in insert.

4 Meanwhile, in medium bowl, mix pineapple, brown sugar, ketchup, rice vinegar, Sriracha sauce and cornstarch. Stir into chicken mixture. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Cook and stir 1 minute.

5 If desired, serve warm over a bed of rice topped with cilantro.

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