Cook the rice in water on the stovetop according to package directions. The jasmine white rice I used takes 15 minutes to cook. Brown rice takes 45 minutes.
Chopped the cooked chicken (or other poultry or meat) into 1-inch cubes or strips (2.54 cm). Slice the bell peppers into ¼-inch thick slices (0.6 cm). The onion is sliced into ¼-½-inch thick slices (0.6-1.2 cm). The pineapple is cut into ½-inch (1.2 cm) cubes.
Mince the garlic cloves and finely chop the jalapeno. Discard the jalapeno seeds for less heat.
Next, make the stir fry sauce. Combine the sesame oil, juice, vinegar, soy sauce, and xanthan gum in a small bowl. Whisk it well, as the xanthan gum likes to clump.
Put the Instant Pot on “high sauté” and add the olive oil. Heat the oil for 1-2 minutes.
Add the onions, bell peppers, snow peas, garlic, and jalapeno to the pot. Cook for 5-7 minutes until the veggies are tender-crisp, stirring and flipping constantly.
Add the chicken, pineapple, and stir fry sauce to the Instant Pot. Continue cooking for 3-5 minutes, stirring and flipping often. There should not be much liquid left at the bottom of the pot when it’s done.
Serve the cooked stir fry over rice. Garnish with fresh cilantro, and enjoy.