Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp ketchup
  • 1 tsp minced ginger
  • 2 cloves garlic, minced
  • 1 cup jasmine rice, rinsed
  • 1 1/4 cups water

Instructions:

  1. In a medium bowl, whisk together the pineapple juice, rice vinegar, soy sauce, honey, ketchup, ginger, and garlic.
  2. Pour the sauce mixture directly into the Instant Pot liner. Add the diced chicken thighs and stir to ensure the meat is well-coated.
  3. Place the trivet over the chicken. Combine rinsed rice and water in a stainless steel bowl and nestle it onto the trivet.
  4. Secure the lid and set the Instant Pot to High Pressure for 8 minutes.
  5. Allow a natural pressure release for 5 minutes, then manually release the remaining steam.
  6. Remove the rice bowl and set aside. Use the Sauté function to reduce the sauce until it becomes a sticky glaze that coats the chicken.