If you love BBQ chicken and Hawaiian chicken teriyaki, you’ll love this easy-to-make Pressure Cooker Hawaiian BBQ Chicken. A mash up of flavors with tender chunks of chicken and sweet pineapple in a tangy barbecue sauce.
Often I see recipes shared on Facebook and think to myself that would make a great pressure cooker recipe. That’s the case with this recipe. It’s adapted from a slow cooker recipe from The Salty Marshmallow.
Slow cooker recipes are generally easy to convert to Inst Pot recipes. (Read my How to Convert a Recipe to a Pressure Cooker Recipe.) This recipe was no exception. It already had liquid from the pineapple juice, and since chicken releases a lot of liquid as it cooks there was no need to add additional liquid.
Nichole and I both used Sweet Baby Ray’s BBQ sauce in this recipe. Costco sells it, so I always have some on hand.
The slow cooker recipe cooks for on low for 6-8 hours or high for 4-6 hours. The cook time in the pressure cooker is only 3 minutes.
This Pressure Cooker (Instant Pot) Hawaiian BBQ Chicken is ready from start to finish in less than 30 minutes.
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Hawaiian BBQ Chicken!
Add this to your menu this week, you’ll be glad you did.
- 4 large boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 cup BBQ Sauce, divided
- 1 can (8 oz) pineapple chunks or tidbits, juice drained and reserved
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 cup green onion, sliced
- Generously season chicken with salt and pepper. Select Sauté and when hot, add oil and chicken to pressure cooking pot. Sauté chicken for 1 minute, stirring frequently. Add garlic and sauté 1 minute more.
- Turn pressure cooker off and stir in 1/2 cup BBQ sauce and pineapple juice to the pressure cooking pot. Lock lid in place, select High Pressure and 3 minutes cook time. When timer sounds, use a quick pressure release. When valve drops, carefully remove lid.
- In a small bowl, whisk together cornstarch and water and add to pressure cooking pot. Select Sauté and simmer until liquid thickens. Add remaining BBQ sauce and pineapple chunks to the chicken in the pressure cooking pot and stir to combine.
- Serve over rice garnished with green onions.
Note: If necessary, add a little water to the pineapple juice to equal 1/2 cup. You can cook rice at the same time you cook the chicken. Here’s how I to do it. Use a 7×3 inch round cake pan or similar dish, and add rice ingredients – stir to combine. Skip sautéing the chicken in the first step and just sauté the garlic then add the raw diced chicken with the ingredients in step two. Place a rack on top of the chicken in the pressure cooking pot, and place the cake pan on top of the rack. Use this rice recipe https://www.pressurecookingtoday.com/pressure-cooker-white-rice/ and be sure and do a 10 minute natural release.
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