Stacy’s Notes:  I had seen a guideline for doing this at Facebook, and decided to try it.  I did a few things differently (of course!).  For the two of us, I just used 2 thawed boneless skinless breasts. I did not reduce the amounts of the other ingredients, so we ended up with a lot of sauce. Initially, I thought I should cut it back, then when we tasted it, we realized we really liked the sauce over rice, so I would still make the full amount (just know it will be extra saucy!).

Instead of just putting the whole chicken breasts in with the other ingredients, I decided to cut mine into bite-sized pieces and season with salt, pepper, ground ginger and garlic powder.  First, I turned my IP to Saute mode (and once it was hot, added some olive oil) and sauteed the chicken pieces until they were white on the outside. Then I added the remaining ingredients and cooked on 4 minutes High Pressure (original recipe called for 5, but I had already partially cooked the meat on Saute).  I followed the directions after that (I let it NPR for 10 minutes, did a Quick Release, added the cornstarch and reserved pineapple juice mixture and let it thicken on Saute mode).

This was delicious and we will definitely try it again!  I would not hesitate to use more chicken, and next time I may try it with thighs, I think it will be just as delicious.  A definite keeper for us!

Enjoy!