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Pressure Cooker Teriyaki Chicken
Pressure Cooker Teriyaki Chicken
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Pressure-cooked teriyaki chicken made with juicy chicken thighs, sweet pineapple, tangy cider vinegar, soy sauce, and spices - ready in under an hour!
Ingredients:
  • 0.75 cup reduced-sodium soy sauce
  • 0.25 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
Instructions:
  • Mix together brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple with its juice, and chicken stock in a bowl until the brown sugar dissolves.
  • Add chicken thighs to the pressure cooker and pour in the flavorful sauce. Gently stir to coat the chicken. Bring the pressure cooker to high pressure over high heat, then lower the heat to maintain pressure. Cook for 20 minutes.
  • Whisk cornstarch into chilled water and let it rest.
  • Quickly release the pressure. Then, move the chicken to a serving dish using a slotted spoon and cover it with foil. Next, thicken the sauce by whisking in the cornstarch mixture and boiling it for about 3 minutes while stirring constantly. Finally, serve the chicken with the delicious teriyaki sauce on top.

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