Pressure Cooker Pineapple Chicken

• Gluten free

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 3 cloves Garlic
  • 1 thumb sized piece Ginger, fresh
  • 1 can Pineapple
  • 1 Scallions

• Condiments

  • 1 tbsp Hoisin sauce
  • 1/2 cup Ketchup
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1/2 cup Brown sugar
  • 2 tbsp Cornstarch
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Liquids

  • 1/2 cup Water plus

Found on pressurecookerconvert.com

Description

Ingredients

• 2 tablespoons cooking oil
• 2 pounds boneless-skinless chicken thighs
• 1 thumb sized piece fresh ginger, finely chopped
• 3 cloves garlic, pressed
• 1 can (8 ounces) crushed pineapple
• ½ cup soy sauce (Aloha brand if you can find it)
• ½ cup ketchup
• ½ cup water plus ⅓ cup water to mix with cornstarch
• ½ cup brown sugar
• 1 tablespoon hoisin sauce
• ½ teaspoon salt (plus some salt and pepper for seasoning chicken)
• 2 tablespoons cornstarch
• Scallions for garnish

Directions

• With sauté mode on normal, heat 2 tablespoons cooking oil
• Brown chicken on both sides, seasoning with some salt and pepper, and remove to plate, working in batches
• Add the garlic and ginger and sauté for 30 seconds, continuously stirring
• Add ½ cup water, pineapple, ketchup, soy sauce, brown sugar, hoisin sauce and salt
• Stir it all together and add chicken back to the pot
• Turn off sauté mode and lock top on pressure cooker
• On manual setting, set to high pressure for 15 minutes
• When time is up, let pressure come down on its own for ten minutes then do a quick release
• Set sauté mode to normal
• Make a slurry with 2 tablespoons cornstarch and ⅓ cup water and stir into sauce for 3-4 minutes to thicken
• Serve with sticky rice and a vegetable
• Garnish with thinly sliced scallions