2 tablespoons olive oil 2-3 boneless, skinless chicken breasts cut into 1” cubes 1 yellow or white onion, diced 1 tablespoon ginger, grated or minced 5 garlic cloves, grated or minced ½ teaspoon red chili flakes ¼ cup ketchup ¼ cup apple cider vinegar 1 ½ tablespoons Kikkoman® Soy Sauce ¼ cup sugar ½ cup pineapple juice + 3 tablespoons (divided) 1 red bell pepper, cubed 1 cup pineapple,cubed 1 ½ cups broccoli, chopped 1 ½ tablespoons cornstarch
Use the sauté function on the “more” setting on your pressure cooker and add the oil. Once hot, add the chicken and onion and allow the chicken to lightly brown. It doesn’t need to cook through.
In a bowl, combine the ginger, garlic, chili flakes, ketchup, apple cider vinegar, soy sauce, sugar, and ½ cup of pineapple juice.
Add the bell pepper, pineapple, and sauce to your pressure cooker and stir.
Close the lid and set your pressure cooker to high pressure for 6 minutes. Make sure that your pressure valve is closed. Allow a 10-minute natural pressure release and then release the remaining pressure manually.
Open the lid and turn to sauté again. Add the broccoli and stir.
In a small bowl, combine cornstarch with remaining 3 tablespoons of pineapple juice and whisk so there are no lumps. Add to the chicken and stir gently. Keep stirring occasionally until the sauce thickens and the broccoli is barely tender. The sauce will continue to thicken as it cools.