Pressure Cooker Teriyaki Chicken
Ingredients
- 1 (20 ounce) can crushed pineapple
- 1 cup chicken stock
- ¾ cup brown sugar
- ¾ cup reduced-sodium soy sauce
- ¼ cup apple cider vinegar
- 2 tablespoons ground ginger
- 2 tablespoons garlic powder
- 1 teaspoon ground black pepper
- 3 pounds boneless, skinless chicken thighs
- 2 tablespoons cornstarch (Optional)
- 2 tablespoons cold water (Optional)
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Instructions
- Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple mixture to coat.
- Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.
- Stir cornstarch into cold water; set aside.
- Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.
Source
Original recipe: View Original