No need to wait for a take out delivery with this Instant Pot Pineapple Chicken and Rice. A quick and easy recipe with all the best flavors – even the rice steams in the Instant Pot at the same time the chicken cooks!
Ever since I got my Instant Pot (I have this super basic and affordable model – FYI, this is an affiliate link and I earn a commission if you make a purchase after clicking through), I’ve been experimenting with all-in-one dinners.
And they’ve been kind of hard – I’m not one to be easily convinced by Instant Pot recipes. So far, my only other success has been my Instant Pot Meatloaf and Mashed Potatoes Dinner.
For me, they have to make sense to be cooked in a pressure cooker. They also have to be tasty.
And easy enough so I can whip them up with a hangry 2 and 4 year old clinging to me at 5pm.
Pressure Cooker Pineapple Chicken and Rice Video Tutorial:
Now enter this super simple dinner:
Pineapple BBQ Chicken and Rice Recipe
So, this really does all get cooked in the Instant Pot at the same time. And NO, the rice isn’t mixed into the sauce!
I have kids who are currently super sensitive to having their food mixed up, so having the chicken and rice separately? Amazing!
And there’s your reason why I cook this in a pressure cooker:
Because the rice gets steamed to absolute perfection, right there in the pot where the chicken is cooking in the sauce!
How to Make Pineapple Chicken and Rice in the Instant Pot:
How to cook chicken and rice at the same time in a pressure cooker:
This is very simple to do.
Simply place a trivet over the chicken and sauce ingredients, then place a dish filled with rice and water on top of the trivet.
You can use an aluminum dish or an oven-safe (!!) glass dish. Just make sure it’s deep enough to allow the rice to expand.
I’m using a simple oven- and microwave safe food storage container. No need to buy any fancy equipment ☺️
If you want to eliminate any risk of a glass dish bursting all over your dinner, go for aluminum. I have never had the glass dish burst, but if you’re scared, don’t go for glass.
How long to cook chicken breast in the instant pot?
Since this is diced chicken, it cooks VERY fast.
We’re talking 2 minutes of pressure cooking time.
Yes, that’s really enough. I tried 5 minutes, 4 minutes AND 3 minutes before setting on the 2 minutes while I was testing this recipe.
The rice cooks perfectly in 2 minutes, too, by the way!
Doesn’t the pepper cook into mush?
Yes, it does. And the pineapple gets quite soft, too.
But hear me out: That’s kind of the point here – they’re supposed to add a ton of flavor to the sauce.
If you want to have firmer chunks of pepper and pineapple in the final dish, use an additional small can of pineapple chunks (drained) and a large diced pepper while simmering the sauce on sauté to thicken after the pressure cooking cycle.
More Delicious Pineapple BBQ Recipes:
Instant Pot Pineapple Chicken and Rice
* These are affiliate links and I make a commission for purchases made after clicking through.
For the Chicken:
- 1 tablespoon oil
- 4 chicken breasts diced (about 1 inch pieces)
- Salt & pepper
- 1 onion cut into thin wedges
- 1 can 8oz pineapple chunks or tidbits packed in juice, NOT drained
- 1/2 cup BBQ sauce
- 1 red pepper diced
- 1 yellow pepper diced
For the Rice:
- 1 cup white rice
- 1 cup water
- 1 teaspoon oil
- 1/4 teaspoon salt
- 1/2 cup BBQ sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
- Brown chicken: Set the instant pot to sauté. Add the oil and the chicken pieces. Season with salt and pepper and cook until browned. Add onion, stir, and cook for 1 more minute. Switch off the instant pot.
- Mix sauce: Add the can of pineapple (juice AND chunks) to the chicken in the instant pot. Add 1/2 cup BBQ sauce and diced peppers and stir well, making sure you scratch any browned bits from the bottom of the pot (or you’ll get a burn warning).
- Add rice: Place the trivet over the chicken. Add the rice to a an oven-proof dish (metal or glass work) that fits into the instant pot. Stir in the water, oil and salt and place the dish on the trivet.
- Cook: Close the lid of the pressure cooker and set the valve to the “sealing” position. Choose “pressure cook” on high for 2 minutes. Once the cooker indicates the end of cooking time, do a 10 minute natural pressure release (just unplug the instant pot and leave it alone), then manually release any remaining pressure.
- Finish: Open the lid and remove the rice and trivet. Fluff the rice with a fork. Stir together the remaining 1/2 cup BBQ sauce, cornstarch and water. Set the instant pot to sauté. Stir in the BBQ sauce mix and simmer until thickened, about 1 minute. Serve over rice.