Name: Pressure Cooker Teriyaki Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Brown sugar - ¾ cup; Reduced-sodium soy sauce - ¾ cup; Cider vinegar - ¼ cup; Ground ginger - 2 tablespoons; Garlic powder - 2 tablespoons; Ground black pepper - 1 teaspoon; Crushed pineapple - 1 (20 ounce) can; Chicken stock - 1 cup; Boneless, skinless chicken thighs - 3 pounds; Cornstarch (Optional) - 2 tablespoons; Cold water (Optional) - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pressure Cooker Teriyaki Chicken

1. Brown sugar - ¾ cup

2. Reduced-sodium soy sauce - ¾ cup

3. Cider vinegar - ¼ cup

4. Ground ginger - 2 tablespoons

5. Garlic powder - 2 tablespoons

6. Ground black pepper - 1 teaspoon

7. Crushed pineapple - 1 (20 ounce) can

8. Chicken stock - 1 cup

9. Boneless, skinless chicken thighs - 3 pounds

10. Cornstarch (Optional) - 2 tablespoons

11. Cold water (Optional) - 2 tablespoons

How to cook deliciously - Pressure Cooker Teriyaki Chicken

1. Stage

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. Stage

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. Stage

Stir cornstarch into cold water and set aside.

4. Stage

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.