Step 1

Combine brown sugar, soy sauce, vinegar, ginger, garlic powder, black pepper, crushed red pepper crushed pineapple with the juice, and chicken stock in a medium size bowl and stir until the brown sugar is dissolved.

Step 2

Place chicken thighs in the Instant Pot and pour in the sauce. Stir gently to coat.

Step 3

Add tall trivet.

Step 4

Rinse dry rice in a colander until water runs clear.

Step 5

Add rice, water, salt and extra virgin olive oil to an oven safe bowl small enough to place completely inside the Instant Pot when sitting on the trivet. Stir to combine.

Step 6

Place the bowl on the trivet.

Step 7

Cover, lock the lid, and set vent to seal. Pressure Cook/Manual High Pressure for 10 minutes.

Step 8

In a small bowl add cornstarch and cold water. Mix to combine and set aside.

Step 9

Once cooking time is complete natural pressure release for 5 minutes then quick release the remaining pressure.

Step 10

Transfer the chicken to a serving dish and cover, leaving the sauce inside the pot.

Step 11

On the sauté mode, whisk cornstarch mixture into the sauce. Bring up to a boil, stirring frequently, until the sauce has thickened, about 3 minutes.

Step 12

Place chicken back into instant pot and coat.

Step 13

Serve with rice and top with sliced green onions (optional)