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Brown chicken: Set the instant pot to sauté. Add the oil and the chicken pieces. Season with salt and pepper and cook until browned. Add onion, stir, and cook for 1 more minute. Switch off the instant pot.
Mix sauce: Add the can of pineapple (juice AND chunks) to the chicken in the instant pot. Add ½ cup BBQ sauce and diced peppers and stir well, making sure you scratch any browned bits from the bottom of the pot (or you’ll get a burn warning).
Add rice: Place the trivet over the chicken. Add the rice to a an oven-proof dish (metal or glass work) that fits into the instant pot. Stir in the water, oil and salt and place the dish on the trivet.
Cook: Close the lid of the pressure cooker and set the valve to the “sealing” position. Choose “pressure cook” on high for 2 minutes. Once the cooker indicates the end of cooking time, do a 10 minute natural pressure release (just unplug the instant pot and leave it alone), then manually release any remaining pressure.
Finish: Open the lid and remove the rice and trivet. Fluff the rice with a fork. Stir together the remaining ½ cup BBQ sauce, cornstarch and water. Set the instant pot to sauté. Stir in the BBQ sauce mix and simmer until thickened, about 1 minute. Serve over rice.