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instant pot Hawaiian chicken in a bowl with white rice
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5 from 1 vote

Instant Pot Hawaiian Chicken

This Instant Pot Hawaiian Chicken recipe is a delicious dish that can easily be made in your Instant Pot in less than 30 minutes.
Prep Time15 mins
Cook Time5 mins
Pressure and release18 mins
Total Time38 mins
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 484kcal
Author: Nikole Berg


  • Instant Pot


  • 2 lbs boneless skinless chicken thighs cut into 1 or 2 inch pieces
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • cup low sodium soy sauce
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • ¼ cup orange juice
  • 1 tablespoon sesame oil
  • 1 20 oz can pineapple chunks, undrained
  • 1 red bell pepper cut into 1 inch pieces
  • 1 green bell pepper cuti into 1 inch pieces
  • 3 teaspoons garlic chopped
  • 3 teaspoons ginger chopped or grated
  • cup brown sugar use less or omit if a less sweet taste is preferred
  • cup hoisin sauce
  • 1 teaspoon crushed red pepper flakes; more or less to taste


  • 4 tablespoons orange juice or water
  • 2 tablespoons cornstarch
  • Serve over hot cooked rice.


  • Sliced green onions
  • Sesame seeds
  • Chopped macadamia or cashew nuts


  • Trim fat from chicken thighs and cut into one inch bite sized pieces, about 1 or 2 inches. Season with salt and pepper.
  • Combine the remaining ingredients (soy sauce through the red pepper flakes) in a pressure cooker pot and whisk until mixed well. Add chicken pieces and stir to combine, then use the spoon to submerge the chicken mixture into the liquid.
  • Seal and lock the lid of your pressure cooker. Set the pressure to HIGH and set the cook time to 5 minutes. Allow 15 to 20 minutes for it to come to pressure (mine took 18 minutes).
  • Press CANCEL. Release the pressure at the end of the cooking cycle (quick release). When the pin drops, you can safely open the lid.
  • Set the cooker to SAUTE (medium setting is fine). Mix the slurry together being sure there are no lumps. When chicken mixture is bubbling, add the slurry, stirring constantly until incorporated. Let simmer for one or two minutes, or until thickened.
  • Serve over rice with garnishes.


Nutritional values are estimates and does not include rice or other sides.
Chicken breasts can be used, but cook time should be reduced to 3 minutes. Thighs are the better choice for this dish.
Fresh garlic and ginger are a must for this recipe. But you can use 1 teaspoon garlic powder if that ‘s what you have on hand. I don’t recommend ground ginger in place of fresh, it’s better to leave it out.
If you want the dish spicy, add sriracha, sambal oelek, or some chili garlic sauce. Add to taste.


Calories: 484kcal | Carbohydrates: 42g | Protein: 47g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1870mg | Potassium: 851mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1167IU | Vitamin C: 82mg | Calcium: 62mg | Iron: 3mg