Pressure Cooker Mini Teriyaki Turkey Sandwiches

Name: Pressure Cooker Mini Teriyaki Turkey Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless turkey breast halves (2 pounds each); 2/3 cup packed brown sugar; 2/3 cup reduced-sodium soy sauce; 1/4 cup cider vinegar; 3 garlic cloves, minced; 1 tablespoon minced fresh gingerroot; 1/2 teaspoon pepper; 2 tablespoons cornstarch; 2 tablespoons cold water; 20 Hawaiian sweet rolls; 2 tablespoons butter, melted

Servings: persons

2 boneless skinless turkey breast halves (2 pounds each)
2/3 cup packed brown sugar
2/3 cup reduced-sodium soy sauce
1/4 cup cider vinegar
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
20 Hawaiian sweet rolls
2 tablespoons butter, melted

1
Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next six ingredients; pour over turkey. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
2
Remove turkey from pressure cooker. Select saute setting and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. When cool enough to handle, shred meat with two forks; return meat to pressure cooker. Stir to heat through.
3
Preheat oven to 325u00b0. Split rolls; brush cut sides with butter. Place on an ungreased
4
, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 boneless skinless turkey breast halves (2 pounds each), 2/3 cup packed brown sugar, 2/3 cup reduced-sodium soy sauce, 1/4 cup cider vinegar, and more.

Yes, Pressure Cooker Mini Teriyaki Turkey Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!