Step 1

Season the chicken breasts with salt and pepper. Add the oil to the pot and turn to saute on high. When the oil is hot, saute chicken on each side for 2-3 minutes until lightly browned. Remove the chicken from the pot and set aside.

Step 2

Add the 1/3 c. pineapple juice to the hot pan and use your spatula to scrape the chicken bits off the bottom of the pot. Stir in the BBQ sauce, 1/3 c. water and rice.

Step 3

Top the rice with the frozen vegetables and chicken breasts. Place the lid on the Instant Pot and turn the knob to seal. Cook on high pressure for 8 minutes.

Step 4

When the cooking time is complete, allow the pressure to naturally release for 8 minutes. Turn the knob to vent to allow the remaining pressure to release. Place the chicken breasts on the cutting board and add the pineapple tidbits to the rice and stir everything together.

Step 5

Serve the chicken sliced over the rice or roughly chop the chicken and stir it into the rice before serving.