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Teriyaki Chicken in Pressure Cooker

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner
Teriyaki Chicken in Pressure Cooker
Ingredients
  • 3/4 cup brown sugar
  • 3/4 cup reduced-sodium soy sauce
  • 1/4 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
1
Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and mix until the brown sugar is fully incorporated.
2
Place boneless, skinless chicken thighs in a pressure cooker vessel and pour the sauce over them. Mix gently to coat the chicken evenly. Heat the pressure cooker up to high pressure using high heat, then lower the heat to low while maintaining high pressure. Cook for 20 minutes.
3
Mix cornstarch with cold water and set it aside temporarily.
4
Release the pressure using the rapid-release method. Use a slotted spoon to transfer the cooked chicken to a serving dish; cover it with foil and set it aside for now. Whisk the cornstarch mixture into the sauce, bring the mixture to a rolling boil, and cook, stirring constantly, until the sauce has thickened, approximately 3 minutes. Present the chicken topped with the teriyaki sauce.