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skinless chicken breasts onion canned pineapple chunks bell peppers grated ginger garlic barbecue sauce low sodium soy sauce brown sugar red pepper flakes cornstarch
To the pressure cooker, add the chicken, onion, canned pineapple with juice, bell peppers, ginger, garlic, barbecue sauce, soy sauce, brown sugar, and red pepper flakes. Stir well.
Close the Instant Pot lid, set the valve to sealing, and cook on High Pressure for 5 minutes. Once it has finished cooking, naturally release the pressure for 10 minutes before quickly releasing remaining pressure.
Cancel the cooking function and select the Sauté function.
In a small bowl combine the water and cornstarch until smooth. Stir the slurry into the chicken. Stirring gently, let the mixture cook for a couple of minutes, or until it thickens.
Cancel the function and let the chicken cool for 5 minutes before serving over cooked brown, white, or basmati rice (or your favorite grain). Season with sea salt as needed.
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