Pressure Cooker Mini Teriyaki Turkey Sandwiches Recipes

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PRESSURE COOKER MINI TERIYAKI TURKEY SANDWICHES



Pressure Cooker Mini Teriyaki Turkey Sandwiches image

Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.-Amanda Hoop, Seaman, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 20 servings.

Number Of Ingredients 11

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

Steps:

  • Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next 6 ingredients; pour over turkey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure., 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 until sauce is thickened, about 2 minutes. When cool enough to handle, shred meat with 2 forks; return meat to pressure cooker. Stir to heat through., Preheat oven to 325°. Split rolls; brush cut sides with butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.

Nutrition Facts : Calories 252 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 501mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.

TURKEY TERIYAKI



Turkey Teriyaki image

Add something sweet and sour to your family's Asian night! Serve turkey thighs - a saucy dinner you can fix and forget!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 4

Number Of Ingredients 7

2 bone-in turkey thighs (about 2 pounds), skin removed
1/2 cup teriyaki baste and glaze (from 12-ounce bottle)
2 tablespoons orange marmalade
1/2 teaspoon grated gingerroot
1 clove garlic, finely chopped
1 tablespoon water
2 teaspoons cornstarch

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. Mix teriyaki glaze, marmalade, gingerroot and garlic; spoon over turkey. Turn turkey to coat with teriyaki mixture.
  • Cover and cook on low heat setting 9 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
  • About 10 minutes before serving, remove turkey from cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces.
  • Mix water and cornstarch in 2-cup glass measuring cup or small microwavable bowl until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Serve sauce with turkey.

Nutrition Facts : Calories 255, Carbohydrate 14 g, Cholesterol 140 mg, Fiber 0 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1480 mg

MINI TERIYAKI TURKEY SANDWICHES



Mini Teriyaki Turkey Sandwiches image

Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a slow cooker. Serving them on lightly-toasted sweet dinner rolls is perfection made easy.-Amanda Hoop, Seaman, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 5h50m

Yield 20 sandwiches.

Number Of Ingredients 11

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

Steps:

  • Place turkey in a 5- or 6-qt. slow cooker. In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over turkey. Cook, covered, on low 5-6 hours or until meat is tender., Remove turkey from slow cooker. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. When cool enough to handle, shred meat with 2 forks and return meat to slow cooker. Cook, covered, on high until sauce is thickened, 30-35 minutes., Preheat oven to 325°. Split rolls and brush cut sides with butter; place on an ungreased baking sheet, cut side up. Bake 8-10 minutes or until toasted and golden brown. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.

Nutrition Facts : Calories 252 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 501mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.

INSTANT POT® TERIYAKI BEEF



Instant Pot® Teriyaki Beef image

I make this using a 6-quart Instant Pot® for the meat and a 4-quart pressure cooker for the brown rice.

Provided by C Clark

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 6

Number Of Ingredients 14

2 ½ cups water
2 cups uncooked brown rice
1 tablespoon olive oil
1 ½ pounds boneless round steak, sliced into 1/2-inch strips
1 small onion, diced
½ cup water
⅓ cup soy sauce
6 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons honey
3 tablespoons water
1 tablespoon cornstarch
3 cups broccoli florets
4 each green onions, chopped

Steps:

  • Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
  • Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
  • Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 62.2 g, Cholesterol 60.5 mg, Fat 11.8 g, Fiber 4 g, Protein 30.2 g, SaturatedFat 3.6 g, Sodium 856.5 mg, Sugar 8 g

PRESSURE COOKER TERIYAKI CHICKEN



Pressure Cooker Teriyaki Chicken image

I combined other teriyaki recipes to make up a yummy version for my favorite cooker: my electric pressure cooker. I used a mix of boneless skinless thighs and chicken tenders. Serve with spaghetti or rice noodles and broccoli...YUM!!

Provided by LESLIESAMI

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 11

¾ cup brown sugar
¾ cup reduced-sodium soy sauce
¼ 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
2 tablespoons cold water

Steps:

  • 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.
  • 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.
  • Stir cornstarch into cold water and set aside.
  • 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.

Nutrition Facts : Calories 352 calories, Carbohydrate 31 g, Cholesterol 103.2 mg, Fat 11.4 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 3.1 g, Sodium 1008.6 mg, Sugar 24.4 g

SLOW-COOKER TURKEY TERIYAKI SANDWICHES



Slow-Cooker Turkey Teriyaki Sandwiches image

These delicious Asian-inspired sandwiches are stuffed with tender turkey slow cooked in a savory-sweet teriyaki glaze sauce - a finger licking good dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h15m

Yield 4

Number Of Ingredients 8

2 bone-in turkey thighs (1 1/2 lb), skin removed
1/2 cup teriyaki baste and glaze (from 12-oz bottle)
2 tablespoons orange marmalade
1/2 teaspoon grated gingerroot
1 clove garlic, finely chopped
1 tablespoon water
2 teaspoons cornstarch
4 kaiser rolls, split

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. In small bowl, mix teriyaki glaze, marmalade, gingerroot and garlic. Spoon mixture over turkey, turning as necessary to coat.
  • Cover; cook on Low heat setting 9 to 10 hours.
  • Remove turkey from slow cooker. Remove and discard bones; shred or cut turkey into pieces. Cover to keep warm.
  • In 2-cup microwavable measuring cup, mix water and cornstarch until smooth. Pour liquid from slow cooker into cornstarch mixture; mix well. Microwave on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Divide turkey evenly among roll bottoms; spoon sauce over turkey. Cover with roll tops.

Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 14 g, TransFat 1/2 g

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