INSTANT POT® HULA CHICKEN

Instant Pot® Hula Chicken image

An unexpected ingredient list makes this tropical chicken dinner recipe surprisingly delicious! Chicken thighs are browned and then cooked in a sweet-and-savory pineapple sauce before being shredded and served with rice. It's the perfect solution for a quick dinner that brings big flavor to the table.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 13

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:

In medium bowl, mix pineapple juice, soy sauce, garlic and gingerroot; set aside.
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.
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.
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.
If desired, serve warm over a bed of rice topped with cilantro.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 3 g, ServingSize About 1/2 Cup, Sodium 660 mg, Sugar 20 g, TransFat 0 g