Step 1

Select the Sauté function on your Instant Pot (affiliate link!). When the display says Hot, add oil to the insert. Add shallots and ginger and cook for about 2 minutes, stirring continuously. Add the garlic and cook for an additional minute, stirring continuously.

Step 2

Next, add the chicken pieces to the IP insert. Cook for about 3 minutes, stirring frequently so the chicken does not stick to the insert. Turn the Instant Pot off. Add all the reserved pineapple juice from the can (approximately 1 cup – add water if short), and 1/2 cup BBQ sauce. Stir until well mixed.

Step 3

Place the lid on the Instant Pot and make sure the steam release valve is sealed. Set to Manual or Pressure Cook for 3-4 minutes (3 minutes for 1 pound of chicken or less, 4 minutes for more).

Step 4

Perform a quick release of the pressure once cooking is done. When the valve drops, carefully remove the lid.

Step 5

Turn on the Sauté function. Add the peppers, pineapple, and remaining 1/2 cup BBQ sauce. Stir until well mixed. Cook for about 2-3 minutes until the peppers are tender. Turn off the Instant Pot.

Step 6

If desired, add the cornstarch slurry to the Instant Pot and stir until well mixed. The sauce will continue to thicken as it cools.

Step 7

Serve over rice, quinoa, sweet potatoes, or anything else you like. I like to meal prep this dish with rice. Store in an airtight container and eat within 4 days.