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Sweet Hawaiian Instant Pot Chicken - instant pot recipes

There’s something magical about throwing a few simple ingredients into an Instant Pot and watching it transform into a meal that feels like you actually tried. This Sweet Hawaiian Instant Pot Chicken is one of those gems. It’s tangy, a little sweet, and the kind of dinner that makes everyone wonder if you secretly hired a chef. I still remember the first time I made this recipe. The kitchen smelled like a tropical vacation, and I half-expected someone to hand me a pineapple drink with a tiny umbrella. That’s the beauty of easy chicken crock pot recipes and instant pot recipe swaps – they give you all the flavor without any of the fuss. This dish sits proudly in the hall of healthy crock pot chicken recipes, but with the Instant Pot twist, it comes together in record time. We’re talking tender chicken, a rich sauce that clings to every bite, and leftovers that might just taste even better the next day. Whether you’re looking for chicken instant pot recipes to add to your weeknight routine or just want to mix up your usual crock pot recipes, this one won’t let you down.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Hawaiian-American
Keywords: chicken crock pot recipes, chicken instant pot recipes, crock pot recipes, healthy crock pot chicken recipes, Instant Pot, instant pot recipe, instant pot recipes
Servings: 6 servings
Author: Elena

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
  • Cooked rice, for serving
  • Sesame seeds and green onions for garnish

Instructions

  1. Place the chicken breasts in the Instant Pot.
  2. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, and onion. Pour over the chicken.
  3. Lock the lid and cook on high pressure for 15 minutes.
  4. Quick release the pressure. Remove the chicken, shred it with two forks, and return it to the pot.
  5. Add sliced bell peppers. Stir and let the heat soften them for 5 minutes.
  6. If you prefer a thicker sauce, stir in the cornstarch slurry and cook on sauté for a few minutes until it thickens.
  7. Serve hot over rice, garnished with sesame seeds and green onions.