Pressure Cooker Sweet Onion Teriyaki Chicken Recipe 435
PRESSURE COOKER TERIYAKI CHICKEN
It's 5:00pm on a Tuesday and you have no idea what to make for dinner. This is the perfect time to break out the pressure cooker! This recipe gives you a simple version of teriyaki chicken that can be made in your MultiPot in about 30 minutes. That's easier than take-out! With a simple sauce of soy, sugar, mirin, garlic, and ginger, you have perfectly cooked chicken thighs that taste great over a bed of rice. Garnish with green onion and sesame seeds to look like a true pro.
Provided by Caroline Chambers
Categories Kid-Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir soy sauce, sugar, water, mirin, garlic, and ginger together in the inner pot of a pressure cooker until sugar has dissolved; add chicken and turn to coat. If you prefer a less-sweet teriyaki sauce, reduce the sugar to 2 tablespoons. Seal lid on pressure cooker and turn steam vent to Sealing. Press Pressure Cook and use the "+" and "-" buttons to adjust cook time to 12 minutes. Immediately turn steam vent to Venting to Quick Release the pressure. Remove chicken to a cutting board; cut into ¼-inch-thick slices. Press Sauté on pressure cooker. Dissolve cornstarch into water in a small bowl, stirring with a fork until smooth; stir into the sauce in the pot and cook, stirring often, until very thick and syrupy, 2 to 3 minutes. Serve chicken atop rice with sauce. Garnish with green onions and sesame seeds as desired.
PRESSURE COOKER TERIYAKI CHICKEN
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
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
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