white plate with rice and pineapple chicken

Instant Pot Pineapple Chicken and Rice

No need to wait for take out delivery with this Instant Pot Pineapple Chicken and Rice!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Extra Time 20 minutes
Total Time 32 minutes
Servings 4
Calories 514kcal
Author Nora


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

To finish:

  • 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.


The pepper and pineapple will get soft and stir into the sauce (for so much delicious flavor!). If you want firmer chunks of pepper and pineapple in the final dish, stir 1 extra small can of pineapple chunks (drained) and 1 or 2 extra diced peppers into the chicken and sauce as you're adding the cornstarch to thicken.


Calories: 514kcal | Carbohydrates: 68g | Protein: 40g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 751mg | Potassium: 1014mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1200IU | Vitamin C: 97.1mg | Calcium: 55mg | Iron: 1.8mg