Select the Sauté function on your Instant Pot. When the display says Hot, add oil to the insert. Add shallots and ginger and cook for about 2 minutes, stirring continuously. Add the garlic and cook for an additional minute, stirring continuously.

Next, add the chicken pieces to the IP insert. Cook for about 3 minutes, stirring frequently so the chicken does not stick to the insert. Turn the Instant Pot off. Add all the reserved pineapple juice from the can, and 1/2 cup BBQ sauce. Stir until well mixed.

Place the lid on the Instant Pot and make sure the steam release valve is sealed. Set to Manual or Pressure Cook for 3-4 minutes.

Perform a quick release of the pressure once cooking is done. When the valve drops, carefully remove the lid.

Turn on the Sauté function. Add the peppers, pineapple, and remaining 1/2 cup BBQ sauce. Stir until well mixed. Cook for about 2-3 minutes until the peppers are tender. Turn off the Instant Pot.

If desired, add the cornstarch slurry to the Instant Pot and stir until well mixed. The sauce will continue to thicken as it cools.

Serve over rice, quinoa, sweet potatoes, or anything else you like. I like to meal prep this dish with rice. Store in an airtight container and eat within 4 days.