Instant Pot Pineapple Chicken and Rice Recipe

No need to wait for a take out delivery with this Instant Pot Pineapple Chicken and Rice. A quick and easy recipe with all the best flavors – even the rice steams in the Instant Pot at the same time the chicken cooks!

Servings: 4


1 tablespoon oil
4 chicken breasts diced (about 1 inch pieces)
Salt & pepper
1 onion cut into thin wedges
1 can 8oz pineapple chunks or tidbits packed in juice, NOT drained
1/2 cup BBQ sauce
1 red pepper diced
1 yellow pepper diced

1 cup white rice
1 cup water
1 teaspoon oil
1/4 teaspoon salt

1/2 cup BBQ sauce
2 teaspoons cornstarch
2 tablespoons water


  1. Brown chicken: Set the instant pot to sauté. Add the oil and the chicken pieces. Season with salt and pepper and cook until browned. Add onion, stir, and cook for 1 more minute. Switch off the instant pot.
  2. Mix sauce: Add the can of pineapple (juice AND chunks) to the chicken in the instant pot. Add ½ cup BBQ sauce and diced peppers and stir well, making sure you scratch any browned bits from the bottom of the pot (or you’ll get a burn warning).
  3. Add rice: Place the trivet over the chicken. Add the rice to a an oven-proof dish (metal or glass work) that fits into the instant pot. Stir in the water, oil and salt and place the dish on the trivet.
  4. Cook: Close the lid of the pressure cooker and set the valve to the “sealing” position. Choose “pressure cook” on high for 2 minutes. Once the cooker indicates the end of cooking time, do a 10 minute natural pressure release (just unplug the instant pot and leave it alone), then manually release any remaining pressure.
  5. Finish: Open the lid and remove the rice and trivet. Fluff the rice with a fork. Stir together the remaining ½ cup BBQ sauce, cornstarch and water. Set the instant pot to sauté. Stir in the BBQ sauce mix and simmer until thickened, about 1 minute. Serve over rice.


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