The sweet and tangy sauce makes this Instant Pot Hawaiian chicken a flavorful yet easy meal!
Learn how to make Instant Pot Hawaiian chicken and rice with this easy pressure cooker recipe!
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If you love quick and easy dinners with minimal effort, then you are going to love this simple recipe for Instant Pot Hawaiian chicken!
I love takeout-inspired recipes, because they are a great way to save money. And when you put your pressure cooker to work and make one of the best Instant Pot Asian recipes, then you’re also saving time!
I love the flavorful sauce on this chicken, and I’m sure it’s going to become one of your favorite Instant Pot chicken recipes for dinner.
More Asian-Inspired Dinner Ideas:
- Easy Instant Pot Sweet and Sour Chicken
- Instant Pot Sesame Chicken
- Quick and Easy Teriyaki Bowls
- Instant Pot Korean Ground Beef
- Instant Pot Kung Pao Chickpeas
- Super Easy Instant Pot Chicken Fried Rice
Cooking Hawaiian Chicken and Rice at the Same Time
One of my favorite things about this easy Instant Pot recipe is that you can cook the chicken, sauce, and rice all at the same time!
That’s what makes this one of the best Instant Pot chicken and rice recipes–no need to babysit a pot of rice on the stove–just put the pressure cooker to work.
This is accomplished using the pot-in-pot method for cooking Instant Pot white rice–where the chicken and sauce cook in the bottom of the Instant Pot and a pan of rice cooks above them.
I use this perfectly-sized aluminum bundt pan for the rice–it works great because it conducts heat so quickly.
How to Make Instant Pot Hawaiian Chicken Bowls
It’s really easy to make this Instant Pot chicken recipe!
Ingredients You’ll Need:
- Boneless skinless chicken breasts
- Bell pepper
- Canned pineapple chunks in juice
- BBQ sauce
- Soy sauce
- Brown sugar
- Rice vinegar
- Ground ginger
- Garlic powder
- White rice
How to Make It:
(Full printable recipe is available below)
Combine chicken and sauce. First, you’ll add the chicken breast pieces, peppers, and pineapple chunks to the insert pot of the Instant Pot. Mix up the sauce ingredients and pour over the chicken.
Combine rice and water. Next, you’ll combine the rice and water in the bundt pan.
Place the trivet directly on top of the chicken and lower the bundt pan onto the trivet.
Pressure cook. Cook at high pressure for 3 minutes, followed by a natural release.
After cooking, carefully lift the bundt pan out and fluff the rice. If you want the sauce a bit thicker, add a cornstarch slurry. The residual heat will thicken the sauce.
Assemble your Hawaiian chicken bowls by putting some rice in the bottom, then topping with Hawaiian chicken and pineapple. Enjoy!
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces (increase to 2 lbs if you prefer more chicken)
- 1 bell pepper, chopped
- 20-oz can pineapple chunks, drained (reserve the juice for the sauce)
- For the Sauce:
- 1/2 cup BBQ sauce
- 1/2 cup pineapple juice (reserved from the can of pineapple)
- 3 Tbsp soy sauce
- 3 Tbsp brown sugar
- 2 Tbsp rice vinegar
- 1/2 tsp ground ginger
- 1 1/2 tsp garlic powder
- Optional: 2 Tbsp cornstarch + 2 Tbsp water (for thickening after pressure cooking)
- For the Rice:
- 1 1/2 cup white rice
- 1 12 cup water
- In the insert pot of the Instant Pot, add chicken breast pieces, bell peppers, and drained pineapple chunks.
- In a small bowl, whisk together BBQ sauce, pineapple juice, soy sauce, brown sugar, rice vinegar, ground ginger, and garlic powder. Pour over the chicken, stirring to combine.
- With cooking spray, grease a bundt pan that will fit in your Instant Pot. Combine white rice and water in this pan.
- Place the trivet on top of the chicken mixture. Lower the bundt pan onto the trivet.
- Close the lid and set the vent to the sealed position. Select a cook time of 3 minutes at high pressure.
- After the cook time is complete, allow a natural release of pressure.
- Once the pressure has released and the valve has dropped, carefully remove the lid. Lift the bundt pan out and fluff rice with a fork.
- If you want to thicken the sauce a bit, add the optional cornstarch slurry and stir to combine. Give it a couple of minutes to thicken, then spoon over the rice and serve.
I used plain white rice in this recipe, because its cook time is similar to that of the chicken. I would not recommend using brown rice, since it requires a much longer cook time than the chicken does. If you prefer brown rice, I recommend cooking it separately.
Amount Per Serving: Calories: 329Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 761mgCarbohydrates: 48gFiber: 2gSugar: 29gProtein: 26g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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