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Instant Pot Sweet Ginger BBQ Chicken Meal Prep

  • Author: Danielle
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This Instant Pot Sweet Ginger BBQ Chicken Meal Prep is perfect if you’re craving sweet BBQ but don’t want to heat up the grill! Sweetness from pineapple with a kick of fresh ginger, this is a tasty but simple make-ahead lunch or dinner!


Scale

Ingredients

  • 1 tablespoon avocado or olive oil
  • 2 shallots, finely diced
  • 2 teaspoons of fresh ginger, about a 1 inch chunk, minced
  • 1 tablespoon minced garlic
  • about 1 pound boneless skinless chicken breast, cut into 1-inch bite sized pieces
  • salt/pepper
  • 1 (20 ounce) can of pineapple chunks, strained with juice reserved for recipe
  • 1 cup BBQ sauce, separated (I use Stubb’s)
  • 12 sweet mini peppers (or 2 bell pepper), cored and seeds removed, sliced
  • 2 tablespoons cornstarch + 2 tablespoons water, for thickening (optional)

Instructions

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


Notes

Cook rice using your Instant Pot as well, or make it using a different method while this dish cooks. You can also try the Pot-in-Pot method if you’re an Instant Pot pro.

Adapted from Pressure Cooker Hawaiian Chicken. Nutrition information estimated with MyFitnessPal.


Nutrition

  • Serving Size: 1/4 of IP dish (no rice)
  • Calories: 338
  • Fat: 7g
  • Carbohydrates: 43g
  • Protein: 26g