Pressure Cooker Teriyaki Chicken

Pressure cooker teriyaki chicken combines boneless, skinless thighs, brown sugar, crushed pineapple, apple cider vinegar, soy sauce, and ground ginger.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 352 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 (20 ounce) can crushed pineapple
• 2 tablespoons cold water
• 1 teaspoon ground black pepper
• 1 cup chicken stock
• 2 tablespoons garlic powder
• 2 tablespoons ground ginger
• 3 pounds boneless, skinless chicken thighs
• 0.75 cup brown sugar
• 0.25 cup cider vinegar
• 0.75 cup reduced-sodium soy sauce

Recipe Instructions

Step 1

Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple sauce to coat.

Step 2

Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.

Step 3

Stir cornstarch into cold water; set aside.

Step 4

Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.