Pressure Cooker Teriyaki Chicken Recipe

Name: Pressure Cooker Teriyaki Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup brown sugar; 3/4 cup reduced-sodium soy sauce; 1/4 cup cider vinegar; 2 tablespoons ground ginger; 2 tablespoons garlic powder; 1 teaspoon ground black pepper; 1 (20 ounce) can crushed pineapple; 1 cup chicken stock; 3 pounds boneless, skinless chicken thighs; 2 tablespoons cornstarch (optional); 2 tablespoons cold water (optional)

Servings: persons

3/4 cup brown sugar
3/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
2 tablespoons ground ginger
2 tablespoons garlic powder
1 teaspoon ground black pepper
1 (20 ounce) can crushed pineapple
1 cup chicken stock
3 pounds boneless, skinless chicken thighs
2 tablespoons cornstarch (optional)
2 tablespoons cold water (optional)

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.

943

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3/4 cup brown sugar, 3/4 cup reduced-sodium soy sauce, 1/4 cup cider vinegar, 2 tablespoons ground ginger, and more.

Yes, Pressure Cooker Teriyaki Chicken 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.

Pressure Cooker Teriyaki Chicken

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