Name: Pressure Cooker Mini Teriyaki Turkey Sandwiches
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

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.

Pressure Cooker Mini Teriyaki Turkey Sandwiches

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