Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
- 2 tbs sesame oil
- 1.5 lb boneless chicken thighs, diced into 1.5 inch-2 inch pieces
- 1 medium red onion, halved and then chopped into 1 inch pieces
- 1 red pepper, seeds and stem removed and then chopped into 1 inch-2 inch pieces
- ¾ cup canned pineapple chunks
- ½ tsp salt
For the Sauce:
- ⅓ cup rice vinegar
- ⅓ cup Primal Kitchen Ketchup
- ⅓ cup pineapple juice from canned pineapple
- ½ cup coconut aminos
- 1 tbs minced garlic
- 2 tbs arrowroot flour mixed with 1/3 cup cold water for thickening
Instructions:
- Begin by selecting the “Sauté” mode on the Instant Pot and adding the sesame oil to the pot. Once the oil is hot, add the diced chicken and salt. Sear the chicken for 1 minute on each side, flipping using tongs.
- Press “Cancel” and then add the chopped red peppers, onions, and pineapple chunks on top of the seared chicken. Do not stir.
- In a small bowl, mix together all the sauce ingredients except for the arrowroot flour and cold water. Add the sauce into the Instant Pot, close the lid, and set it to “Manual High Pressure” for 5 minutes. Ensure the venting valve is set to “Sealed.”
- Once the cooking is complete, perform a quick release and remove the lid. Use a slotted spoon to remove the chicken and vegetables and place them in a serving dish.
- Select the “Sauté” mode once again. Mix the arrowroot flour and cold water together until it dissolves, and then pour the mixture into the remaining liquid in the Instant Pot. Stir to combine and allow it to come to a rolling simmer.
- The sauce will start to thicken; continue stirring for about 2 minutes. Once the simmer slows to a slow rolling bubble, the sauce is done. Pour the sauce over the chicken and vegetables. Optionally, garnish with sesame seeds, green onions, or cilantro to your preference. Serve with rice or your choice of side.
