Ingredients
1 cup diced fresh pineapple or canned (dice 5 slices from a can of slices, half of the can)
1 cup pineapple juice (or just empty 1- 20oz can of crushed pineapple with juice)
1 cup water +1 teaspoon better than bouillon (or 1 cup chicken broth)
1 T lime juice
4 T butter
½ teaspoon salt
1 teaspoon dried cilantro
1.5 cups jasmine rice
Preparation
Spray inside bottom of pot with nonstick cooking spray.
Combine ingredients in electric pressure cooker. Cook for 8 minutes at high pressure then use natural release for 10 minutes.
Fluff with wooden utensil and serve.
Tips
I buy a large can of pineapple juice and pour 1 cup into glass jars, cover them with lids or cling wrap and freeze for easy use in this recipe. Also, 1 cup of diced pineapple is about ½ of a can of the pineapple rings. I like to cut my pieces from rings so I can make the pieces very small.
Stovetop Tips:
If cooking on stovetop I would add 1 additional cup of water or broth, bring to boil, reduce to simmer, cover and cook for 20 minutes until rice is tender and most of liquid is absorbed.
Source
Adapted from http://tatertotsandjello.com/2017/05/instant-pot-pineapple-lime-rice-8-minutes.html
