2 tablespoons sesame oil
1.5 pounds boneless, skinless chicken breasts, diced into 1.5 inch-2 inch pieces (about 3 large chicken breasts)
1 medium red onion, halved and then chopped into 1 inch pieces
1 red pepper, seeds and stem removed and then chopped into 1 inch-2 inch pieces
3/4 cup canned pineapple chunks
1/2 teaspoons salt
For the Sauce:
1/3 cup rice vinegar
1/3 cup Ketchup
2/3 cup pineapple juice from canned pineapple
1/2 cup coconut milk
1 tablespoon minced garlic
2 teaspoons corn starch for thickening
Select “sauté” mode on the instant pot and add the sesame oil to the pot. Once hot, add diced chicken and salt and sear for 1 minute on each side.
Press “cancel” and then add in the peppers, onions and pineapple chunks to the top of the chicken. Do not stir.
Mix together all sauce ingredients except for the corn starch and water in a small bowl. Add the sauce into the instant pot, close the lid, and set to “manual high pressure” for 5 minutes. Make sure the venting valve is set to sealed.
Once done, do a quick release and remove the lid. With a slotted spoon, remove the chicken and vegetables and place into the serving dish.
Select “sauté” mode again. Mix the corn starch and cold water together until it dissolves and pour mixture into the remaining liquid in the instant pot. Stir to combine and let it come to a rolling simmer.
Sauce will begin to thicken, keep stirring for about 2 minutes and once the simmer slows to a slow rolling bubble, sauce is done. Pour sauce over the chicken and vegetables, add sesame seeds, and green onions.