4 Serves
25 Mins
Place the trivet inside the Instant Pot and add one cup of water and one tablespoon of pineapple juice.
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IraqiVitamin E
1 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
107 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
767 mg / 4,700 mgSodium
1595 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
4 g / 28 gSugar
28 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
In a small bowl, combine the pineapple tidbits and barbecue sauce.
Coat the chicken breasts thoroughly with the pineapple barbecue mixture and arrange them on the trivet inside the pot.
Secure the lid, set the valve to sealing, and cook on high pressure for 13 minutes.
Allow the pressure to release naturally for 5 to 10 minutes before venting any remaining steam and removing the chicken with tongs.
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Somali6
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Moroccan