Pineapple Chicken Stir Fry in Your Pressure Cooker
This vibrant Thai-inspired dish features tender chicken, colorful bell peppers, and juicy pineapple chunks stir-fried in a sweet, savory chili sauce — all made quickly in your pressure cooker.
Equipment
- 1 pressure cooker with sauté mode
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breast cut into 1-inch cubes
- 1 tablespoon fish sauce
- 2 tablespoon cornstarch
- 1 tablespoon oil divided
- 1 teaspoon garlic minced
- 1 teaspoon fresh ginger minced
- 2 cups bell peppers assorted colors, cut into ½-inch cubes
- 1 red chili pepper chopped (optional)
- 1 cup fresh pineapple chunks
- ⅓ cup Thai sweet chili sauce
- cilantro leaves for garnish
Instructions
Instructions
- Toss chicken cubes in a bowl with fish sauce and cornstarch. Coat evenly and set aside.
- Heat ½ tablespoon oil in pressure cooker on sauté mode. Brown chicken 5–7 minutes until golden, then remove.
- Add remaining oil to pot. Add garlic, ginger, and chopped red chili if using. Sauté 1 minute until fragrant.
- Add bell peppers and cook 3–4 minutes until slightly tender but still crisp.
- Return browned chicken to pot. Add pineapple chunks and stir to combine.
- Pour in Thai sweet chili sauce. Stir well to coat everything evenly.
- Close lid, set valve to sealing, and cook on high pressure for 2 minutes.
- Use quick release after cooking to maintain crisp veggies and fresh flavor.
- Open lid carefully after float valve drops. Stir contents gently.
- Garnish with fresh cilantro and serve hot.
Video
https://youtube.com/watch?v=3EZDKqjkQo8%3Ffeature%3Doembed
Notes
Swap chicken for shrimp or tofu for a vegetarian version. Use canned pineapple if fresh is unavailable. Add extra veggies like snap peas or broccoli for variety. For thicker sauce, reduce on sauté mode after cooking.