Pressure Cooker Teriyaki Chicken

Pressure Cooker Teriyaki Chicken

19 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
LESLIESAMI
Recipe by  LESLIESAMI

“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!!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.
  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.
  3. Stir cornstarch into cold water and set aside.
  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.

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Reviews (19)

Rate This Recipe
Mom&Wife4_Life
15

Mom&Wife4_Life

My family is a huge fan of chicken so we are always looking for different ways to make it. I made a few changes to the recipe. I'm using chicken legs, as it was all I had on hand, i added a little onion powder and at the end I put in broccoli and carrots after I removed all the bones.

WENDYG25
12

WENDYG25

I made this per recommendation from my dad who made the night before and said it was excellent. I would definitely agree. Followed recipe to a T and it came out so tender it fell apart. I haven't really cooked a lot in my pressure cooker but found this to be so easy. Hubby said it was little too sweet so maybe I will cut back on the sugar. But I thought it was perfect. Update** A little trick I learned, have a second burner waiting heated to desired cooking temp and move the cooker to that burner after pressure is reached. Cook according to the timing directions. This helps to prevent burning. Thanks

Nat_Indy
12

Nat_Indy

My kids devoured this recipe! I cooked it in an electric pressure cooker for 45 min (from frozen chicken pieces) and could have done it for 30 min. Don't forget to allow time for the PC to pressurize! I'm still learning. Oh, and the sauce was worth the wait!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 11.4 g
  • 18%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 30.7 g
  • 61%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 1009 mg
  • 40%

Based on a 2,000 calorie diet

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Baked Teriyaki Chicken

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