Huli Huli Chicken Instant Pot Recipe (Easy to Make)
Looking for a bold, sweet-and-savory Huli Huli Chicken Instant Pot recipe? This one tastes like it came straight from a Hawaiian grill. This easy recipe is packed with flavor from soy sauce, brown sugar, and pineapple juice, and it comes together quickly in your pressure cooker for the ultimate quick dinner.
Whether it’s your first time using a pressure cooker or you’re a seasoned pro, this Instant Pot chicken recipe is a great option for busy weeknights. Serve it over a warm bed of rice with your favorite sides, and you’ve got a meal the whole family will love.
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What Is Huli Huli Chicken?
Hawaiian chicken, specifically Huli Huli, is known for its rich marinade made with soy sauce, pineapple juice, brown sugar, and tangy additions like lemon juice or lime juice. Traditionally grilled, this version adapts the cooking process for the Instant Pot (or even a slow cooker or Ninja Foodi) while keeping all the flavor.
Why You’ll Love This Recipe
- Easy dump-and-go meal
- Packed with tropical flavor
- Perfect for a quick dinner
- Family favorite for the whole family
- Works with chicken breasts or savory chicken thighs
Ingredients (Huli Huli Chicken Instant Pot Recipe)
Chicken:
- 2 lbs chicken breasts or skinless thighs
- 1 bell pepper, sliced (optional)
Huli Huli Sauce Ingredients:
- ½ cup soy sauce
- ½ cup pineapple juice
- ⅓ cup brown sugar
- ¼ cup barbecue sauce
- 2 tablespoons apple cider vinegar or rice vinegar
- 2 tablespoons lemon juice or lime juice
- 2 cloves garlic, minced
Thickening:
- 2 tablespoons of cornstarch
- 2 tablespoons water (for cornstarch slurry)
How to Make Huli Huli Chicken in the Instant Pot
Step 1: Make the Marinade
In a small bowl, whisk together the marinade ingredients: soy sauce, pineapple juice, brown sugar, barbecue sauce, vinegar, lemon juice, and garlic. Optional: Marinate the chicken for a few hours or overnight.
Step 2: Add Ingredients to the Pressure Cooker
Place raw chicken into the Instant Pot. Pour the sauce over the top. I didn’t add this to the recipe, so its optional, but you can add sliced bell pepper for extra flavor.
Step 3: Pressure Cook
Seal the lid and set to high pressure for:
- Chicken breasts: 10 minutes
- Skinless thighs: 12 minutes
Step 4: Natural Release
Allow a natural release for 5–10 minutes, then carefully release any remaining pressure.
Step 5: Thicken the Sauce
Remove the chicken and set aside. Turn the Instant Pot to sauté mode. Stir in the cornstarch mixture and cook until the sauce thickens.
Step 6: Serve Huli Huli Chicken♡
Slice or shred the chicken and return it to the sauce. Serve over white rice, brown rice, or cauliflower rice.
Cooking Tips for Best Results
- Use a trivet if you want the chicken to sit above the sauce (top of the trivet method, I do this!)
- Adjust the cooking time depending on the thickness of your chicken.
- For extra flavor, marinate the chicken ahead of time for a few hours.
- This recipe also works in a slow cooker, just cook on low for 6–7 hours.
Serving Ideas
Serve your Instant Pot Huli Huli Chicken with:
- A fluffy bed of rice (white rice or brown rice)
- Hawaiian macaroni salad
- Steamed vegetables
- Grilled pineapple slices
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.
Variations
- Air Fryer Finish: After pressure cooking, crisp the chicken in the air fryer for caramelized edges.
- Ninja Foodi Version: Use the pressure cooker function, then switch to air crisp.
- Low-Carb Option: Serve over cauliflower rice.
Frequently Asked Questions
Yes! Increase the cooking time by about 3–5 minutes.
Absolutely—this is one of those delicious recipes that tastes even better the next day.
It has a balanced sweet-savory flavor thanks to the brown sugar and pineapple juice.
Huli Huli Chicken Instant Pot Recipe ♡
Huli Huli Chicken Instant Pot Recipe
Ingredients
- 2 lbs chicken breasts or thighs
- ½ cup soy sauce
- ½ cup pineapple juice
- ⅓ cup brown sugar
- ¼ cup barbecue sauce
- 2 tbsp apple cider vinegar
- 2 tbsp lemon or lime juice
- 2 cloves garlic
- 2 tbsp cornstarch + 2 tbsp water
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar, barbecue sauce, apple cider vinegar, lemon (or lime) juice, and minced garlic until the brown sugar is fully dissolved and the sauce is well combined. (Optional: Marinate the chicken in the sauce overnight or for a few hours)
- Add to Instant Pot: Place the raw chicken breasts or thighs into the bottom of the Instant Pot. Pour the prepared sauce evenly over the chicken, making sure each piece is well coated.
- Pressure cook: Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes (for chicken breasts) or 12 minutes (for thighs). The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
- Natural release: Once the cooking cycle is complete, allow the pressure to release naturally for 5–10 minutes. After that, carefully turn the valve to venting to release any remaining pressure.
- Remove chicken: Open the lid and transfer the cooked chicken to a plate or cutting board. You can shred it or slice it, depending on your preference.
- Thicken the sauce: Turn the Instant Pot to sauté mode. In a small bowl, mix the cornstarch and water to create a smooth slurry. Slowly stir the cornstarch mixture into the sauce and let it simmer for 2–3 minutes, stirring frequently, until the sauce thickens.
- Combine and serve: Return the chicken to the pot and toss it in the thickened sauce until fully coated. Serve hot over a bed of rice and spoon extra sauce over the top.
This Huli Huli Chicken Instant Pot recipe is one of those easy meals you’ll come back to again and again. It’s simple, flavorful, and perfect for busy nights when you need a reliable, family favorite on the table fast.
