Description
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!!
Ingredients
- 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 (Optional)
- 2 tablespoons cold water (Optional)
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8