1. COOK RICE - SEE OUR RICE COOKING INSTRUCTIONS FOR REFERENCE.
2. WASH AND CUT BELL PEPPERS INTO 1 INCH PIECES.
3. PEEL AND DICE ONION INTO 1 INCH PIECES.
4. SLICE 3 STALKS OF GREEN ONIONS. SET ASIDE TO TOP FINISHED FOOD LATER.
5. WEIGH OUT AND DICE CHICKEN INTO 1 INCH PIECES. TRIM ANY EXCESS FAT OR CONNECTIVE TISSUE YOU DON'T WANT.
6. TOSS DICED CHICKEN IN SALT AND PEPPER.
7. HEAT PRESSURE COOKER POT TO SAUTE ON HIGH. WHEN IT IS HOT, ADD OLIVE OIL.
8. ADD CHICKEN TO THE HOT OIL. BE CAREFUL NOT TO OVERCROWD THE POT AND WORK IN BATCHES IF NECESSARY.
9. SEAR EACH BATCH OF CHICKEN (IT DOES NOT NEED TO BE COOKED ALL THE WAY THROUGH YET), THEN ADD ALL CHICKEN, BELL PEPPERS, AND ONIONS TO THE POT. TURN OFF THE SAUTE FUNCTION.
10. IN A SMALL BOWL, WHISK TOGETHER THE PINEAPPLE JUICE, RICE VINEGAR, SOY SAUCE, AND SUGAR.
11. ADD TO THE POT AND BE SURE TO SCRAPE THE BOTTOM WITH A FLAT. FIRM SPATULA TO MAKE SURE NOTHING IS STUCK TO IT (IT WILL
    GIVE YOU A BURN NOTICE IF NOT).
12. COOK ON HIGH PRESSURE FOR 10 MIN, THEN RELEASE THE PRESSURE QUICKLY THROUGH THE PRESSURE VALVE.
13. IF LIQUID STARTS TO COME OUT OF THE PRESSURE VALVE, PUT A KITCHEN TOWEL OVER IT TO ABSORB THE LIQUID AND AVOID A MESS.
14. TEST THE CHICKEN TO MAKE SURE ALL PIECES ARE COOKED THROUGH (165 F).
15. MIX 2 TBSP OF CORNSTARCH WITH 2 TBSP OF WATER, THEN ADD TO THE CHICKEN MIXTURE. TURN ON THE SAUTE FUNCTION AGAIN AND STIR UNTIL THE SAUCE BEGINS TO THICKEN AND TURNS SLIGHTLY TRANSLUCENT.

For each serving: 

• ½ CUP OF RICE
• 200 g CHICKEN & VEGGIES

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