Name: Instant Pot Shredded Hawaiian Chicken
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Ingredients: 2/3 cup soy sauce (low sodium); 1/3 cup pineapple juice; 1 lime (juiced); 1 tbsp garlic powder; 1 tsp salt; 2 tbsp sriracha (or hot sauce of your choice); 2 chicken breasts; 1 tbsp brown sugar (optional)

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Serve this tangy Instant Pot Shredded Hawaiian Chicken over a bed of fluffy rice and you’ve got the perfect last minute dinner idea!

Instant Pot Hawaiian Chicken

I’ve been on a kick with shredded chicken lately. It’s just so easy to make a batch and mix and match meals with it. One day a shredded chicken bowl, another day inside of a wrap, and if I’m feeling fancy, I toss it into an omelette!

Shredded chicken is such a versatile recipe! What do you like to put your shredded chicken in? Anyways, today I have this super easy version of Hawaiian chicken – it only takes a few ingredients that should already be in your pantry. Super easy – the most work you’ll be doing is shredding the chicken!

What You’ll Need To Make This Hawaiian Chicken

soy sauce: I really suggest using a low sodium soy sauce for this recipe as it can get salty since most of the liquid for this recipe is coming from the soy sauce.
pineapple juice
lime juice
garlic powder
salt
sriracha: or hot sauce of your choice
chicken
optional: brown sugar

How To Make Shredded Hawaiian Chicken in the Instant Pot

In your Instant Pot liner, mix together the soy sauce, pineapple juice, lime juice, garlic powder, salt, and sriracha.
Add in the chicken breasts and set the Instant Pot on manual pressure cook for 6-7 minutes.
When done, quick release the IP, and shred the chicken breasts. Optional: when mixing the shredded chicken breasts to ensure it’s all coated, add in a tbsp of brown sugar.
Serve however you like.

Recipe Variations

add in a knob of ginger
to make it creamier, 1/2 cup coconut milk can be added to the mixture
soy sauce can be swapped with tamari or coconut aminos

Tips and Notes

Optional: make a cornstarch slurry to make the sauce thicker if you prefer
I think to add an extra pinch of brown sugar at the end to sweeten up the shredded chicken a bit but it’s optional.
If you have time, you can marinate your chicken breasts in the liquid before cooking it together.
I served mine with mango chunks and avocado.
This recipe can be easily doubled or tripled. Time should be 6 minutes per lb of chicken
Store in the fridge for up to 4 days in an airtight container.
This recipe was tested in the Instant Pot Duo Plus 9 in 1 in 6QT.