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!
- 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
- 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)
- 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.
- 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.
- 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).
- Perform a quick release of the pressure once cooking is done. When the valve drops, carefully remove the lid.
- 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.
- If desired, add the cornstarch slurry to the Instant Pot and stir until well mixed. The sauce will continue to thicken as it cools.
- 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.
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.
- Serving Size: 1/4 of IP dish (no rice)
- Calories: 338
- Fat: 7g
- Carbohydrates: 43g
- Protein: 26g