Huli Huli Pressure Cooker Chicken
Tender shredded Instant Pot chicken in a sweet-savory pineapple, soy, ginger, and garlic sauce.
Ingredients
- 4 boneless skinless chicken breasts cut into 1/2-inch cubes
- 1/3 cup chicken or vegetable broth
- 1/3 cup pineapple juice reserved from canned pineapple
- Pineapple chunks reserved for garnish
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 3 tablespoons tomato paste
- 2 teaspoons fresh grated ginger
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- Sliced green onions for garnish
- Cooked white rice for serving
Instructions
- Add chicken cubes and broth to the Instant Pot insert. Secure the lid, set valve to sealing, and cook on manual high pressure for 15 minutes.
- Carefully quick release the pressure, then open the lid after the float valve drops.
- Whisk pineapple juice, soy sauce, tomato paste, brown sugar, ginger, and garlic in a bowl until combined.
- Switch the Instant Pot to sauté. Pour the sauce over the chicken and stir to coat. Cook 5 to 7 minutes, stirring often, until the sauce bubbles, reduces, and coats the chicken.
- Stir in black pepper and taste. Add a small splash of soy sauce if you want to balance the sweetness.
- Shred the chicken directly in the pot with two forks, then stir it back into the sauce.
- Serve over white rice with green onions and reserved pineapple chunks.
Notes
Use canned pineapple packed in juice, not heavy syrup, so the sauce does not get too sweet. Do not skip the sauté step; it reduces the liquid into a sauce that clings to the chicken. Use a towel or oven mitt for the quick release because the steam is very hot. For extra sauce over rice, increase the sauce ingredients by 1.5x.
