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Pressure Cooker Teriyaki Chicken

4

40 min

Pressure Cooker Teriyaki Chicken

Pressure Cooker Teriyaki Chicken Photo 1

Time

40 min

Serving

8 persons

Calories

352

Rating

4.00★ (189)

Cuisine

Author: Victoria Buriak
I combined other teriyaki recipes to make up a yummy version for my favorite cooker: my electric pressure cooker. I used a mix of boneless skinless thighs and chicken tenders. Serve with spaghetti or rice noodles and broccoli...YUM!!

Ingredients

  • brown sugar: 0.75 cup
  • reduced-sodium soy sauce: 0.75 cup
  • cider vinegar: 0.25 cup
  • ground ginger: 2 Tbsp
  • garlic powder: 2 Tbsp
  • ground black pepper: 1 tsp
  • pineapple: 1 can (20 ounce can, crushed)
  • chicken stock: 1 cup
  • boneless, skinless chicken thighs: 3 pound
  • cornstarch: 2 Tbsp (optional)
  • water: 2 Tbsp (cold, optional)

Metric Conversion

Stages of cooking

Pressure Cooker Teriyaki Chicken Photo 21
Pressure Cooker Teriyaki Chicken Photo 32
Pressure Cooker Teriyaki Chicken Photo 43
Pressure Cooker Teriyaki Chicken Photo 54
  1. Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
    Pressure Cooker Teriyaki Chicken Photo 2
  2. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
    Pressure Cooker Teriyaki Chicken Photo 3
  3. Stir cornstarch into cold water and set aside.
    Pressure Cooker Teriyaki Chicken Photo 4
  4. Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.
    Pressure Cooker Teriyaki Chicken Photo 5

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