Place the chicken in a gallon sized zip bag.

Add all of the ingredients EXCEPT cornstarch and water to the zip bag.

Label the bag, seal it, and place it the freezer for up to 3 months.

On cook day, place the thawed bag contents into your Instant Pot liner.

Use the manual/pressure cook button and set the time for 6 minutes per pound (unless it is frozen, then go 8 minutes per pound). I typically set Costco chickens to 20-25 minutes.

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Let the chicken naturally release pressure for 10 minutes, then quick release the remaining pressure. I have done quick release and the chicken is cooked but the meat doesn’t come off the bone as easily. I have done full natural release and I can’t get it out of the pot as it all falls apart, so I have no landed on a 10 minute natural release method! But, in the end it is up to you and your preferences. Just make sure you bird is cooked to an internal temp of 165F.</span>

Once the pin drops on your lid, and it is safe to open your pot, remove the chicken and select the saute button.

Mix your cornstarch slurry in a small bowl (1 tablespoon cornstarch and 2 tablespoons of water) and then whisk it into the sauce in your liner. This will thicken your sauce to make it more like a glaze.

<span></span>If you like a crispier skin, put your chicken under an oven broiler or into an air fryer until desired crispiness is reached.

Slice chicken and drizzle the pineapple ginger sauce on top!