1lbchicken breasts(about two large chicken breasts)
3cupsvegetables, cut into bite-sized pieces
1cuplong-grain rice(like Basmati or Jasmine)
Season your chicken breasts with salt and pepper.
Add the olive oil to your Instant Pot and turn the pot onto "saute" on high.
When the oil is hot, add the chicken and brown on both sides (about two or three minutes per side). Remove the chicken from the pot and set it on a plate.
Add the rice, water, and Asian barbecue sauce to the pot. Stir, and then top with the cut vegetables and fresh or canned pineapple. Place the chicken breasts on top.
Place the lid on your Instant Pot. Close and set the knob to the "seal" position.
Set the Instant Pot to high pressure for eight minutes. It will take a few minutes for the pot to come up to pressure. It will automatically start timing eight minutes from the time pressure is reached.
When the pot beeps after cooking for eight minutes at high pressure, allow the pressure to naturally release for ten minutes. Then turn the knob to the "vent" position and allow the rest of the steam to escape.
Carefully remove the lid and transfer the chicken to a cutting board. Either slice or shred the chicken.
Scoop out the rice and vegetables and place them on a serving platter or large serving bowl. Top with the chicken and more Asian barbecue sauce if desired.
If using leftover ham, just chop it into cubes and add it right after everything is cooked. Just remove the lid from the Instant Pot and stir the ham in while everything is still hot. The heat from the rice will warm up the ham.