INGREDIENTS
2 tbsp oil
2 lb boneless skinless chicken thighs
1 cup chicken broth
1 medium onion
1 can 398ml pineapple chunks no juice
1/4 cup ketchup
1 tbsp sugar
1 tbsp chopped garlic
2 tbsp soy sauce
1/4 cup rice vinegar
1 tsp ginger paste
1 tbsp season salt
1 tsp smoked paprika
1 tsp cayenne pepper
1 tbsp hoisin sauce
INSTRUCTIONS
Instant Pot – press saute on hi
and add 2 tbsp of oil,
add chicken
and season with season salt and saute for 3-5 minutes
add 1 tsp of smoked paprika
+ 1 tsp of cayenne pepper
+ 1 cup of chicken broth
+ 1 medium size onion cut to small pieces
+ 1/4 cup of ketchup
+ 1 tbsp of sugar
+ 2 tbsp of soy sauce
+ 1 tbsp of chopped garlic
+ 1 tsp of ginger paste
+ 1/4 cup of rice vinegar
+ 1 tbsp of hoisin sauce
+ 398ml pineapple chunks no juice.
Close the lid,
press cancel then pressure cook on hi for 10 minutes.
When finish I will do 5 minutes natural release and then quick release.
Open the lid
press cancel, then saute on hi.
When is bubble I add cornstarch slurry (2 tbsp of cornstarch + 2 tbsp of cold water).
