Instant Pot Piña Colada Chicken

  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons coconut oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon jerk seasoning
  • 1 green bell pepper, seeds removed, cut into squares
  • 1 red bell pepper, seeds removed, cut into squares
  • 1 (13.5 oz.) can coconut milk
  • 1 (20 oz.) can pineapple chunks, 1/4 cup juices reserved
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • kosher salt and freshly ground pepper, to taste
  • green onion, chopped on diagonal, garnish
  • 2+ cups white rice, for serving
  1. Pour coconut oil into Instant Pot and set to sauté. Season chicken thighs with salt and pepper, onion powder, garlic powder and jerk seasoning and brown on both sides.
  2. Add bell peppers, coconut milk, pineapple chunks and soy sauce, then close lid and seal vent.
  3. Press poultry button or set manually to high pressure for 15 minutes.
  4. Let pressure release naturally, then open lid.
  5. In a small bowl, whisk together reserved pineapple juice and cornstarch to form a slurry.
  6. Stir into Instant Pot, then sauté for 10 minutes, or until slightly thickened.
  7. Serve hot with white rice and green onion.