Medium Caribbean Dinner

Pressure Cooker Teriyaki Chicken

Name: Pressure Cooker Teriyaki Chicken
Prep time: 27 min
Cook time: 54 min
Total time: 81 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 can crushed pineapple , 20 ounce; 1 cup chicken stock; 0.75 cups brown sugar; 0.75 cups reduced-sodium soy sauce; 0.25 cups 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

Total Time

1h 21m

27m prep · 54m cook

Servings

4 people

Rating

—

Difficulty

Medium

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For this pressure cooker teriyaki chicken recipe, I combined other teriyaki recipes to create a yummy version for my favorite cooker, my electric pressure cooker. I used a mix of boneless, skinless thighs and chicken tenders. Serve it with spaghetti or rice noodles and broccoli — yum!

Ingredients

1 can crushed pineapple , 20 ounce
1 cup chicken stock
0.75 cups brown sugar
0.75 cups reduced-sodium soy sauce
0.25 cups 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

Instructions

1

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.
2

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.
3

Stir cornstarch into cold water; set aside.
4

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.