Instant Pot Pineapple Chicken and Rice

For the Chicken:
1 tablespoon oil
1 pound boneless, skinless chicken breast (diced (about 1 inch pieces))
Salt & pepper
1 onion (cut into thin wedges)
1 can (8oz pineapple chunks or tidbits packed in juice, NOT drained)
1/2 cup BBQ sauce
1 red pepper (diced)
1 yellow pepper (diced)

For the Rice:
1 cup white rice
1 cup water
1 teaspoon oil
1/4 teaspoon salt

To finish:
1/2 cup BBQ sauce
2 teaspoons cornstarch
2 tablespoons water

Brown chicken: Set the instant pot to sauté. Add the oil and the chicken pieces. Season with salt and pepper and cook until browned. Add onion, stir, and cook for 1 more minute. Switch off the instant pot.
Mix sauce: Add the can of pineapple (juice AND chunks) to the chicken in the instant pot. Add 1/2 cup BBQ sauce and diced peppers and stir well, making sure you scratch any browned bits from the bottom of the pot (or you’ll get a burn warning).
Make rice: Put in the rice cooker rice, water, oil and salt and cook.
Cook: Close the lid of the pressure cooker and set the valve to the “sealing” position. Choose “pressure cook” on high for 2 minutes. Once the cooker indicates the end of cooking time, do a 10 minute natural pressure release (just unplug the instant pot and leave it alone), then manually release any remaining pressure
Finish: Open the lid and stir together the remaining 1/2 cup BBQ sauce, cornstarch and water. Set the instant pot to sauté. Stir in the BBQ sauce mix and simmer until thickened, about 1 minute. Serve over rice.

Source: Savory Nothings