Pressure Cooker Teriyaki Chicken Recipe - Allrecipes.com
Pressure Cooker Teriyaki Chicken Recipe
  • READY IN 40 mins

Pressure Cooker Teriyaki Chicken

Recipe by  

"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!!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. 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.
  3. Stir cornstarch into cold water and set aside.
  4. 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.
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Footnotes

  • Cook's Note:
  • I use a mix of boneless skinless chicken thighs and chicken tenders.
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2012

My family is a huge fan of chicken so we are always looking for different ways to make it. I made a few changes to the recipe. I'm using chicken legs, as it was all I had on hand, i added a little onion powder and at the end I put in broccoli and carrots after I removed all the bones.

 
Most Helpful Critical Review
May 21, 2013

Flavor is too strong, decrease the soy sauce a little. Otherwise, very easy.

 
May 07, 2013

I made this per recommendation from my dad who made the night before and said it was excellent. I would definitely agree. Followed recipe to a T and it came out so tender it fell apart. I haven't really cooked a lot in my pressure cooker but found this to be so easy. Hubby said it was little too sweet so maybe I will cut back on the sugar. But I thought it was perfect. Update** A little trick I learned, have a second burner waiting heated to desired cooking temp and move the cooker to that burner after pressure is reached. Cook according to the timing directions. This helps to prevent burning. Thanks

 
Sep 17, 2012

My kids devoured this recipe! I cooked it in an electric pressure cooker for 45 min (from frozen chicken pieces) and could have done it for 30 min. Don't forget to allow time for the PC to pressurize! I'm still learning. Oh, and the sauce was worth the wait!

 
Feb 11, 2013

Easy and quick, but great taste. I reheated the left overs with sautéed broccoli and vegetables and it was even better! If your in a hurry to make a great meal, this is it.

 
Nov 14, 2012

I prepared this tonight using frozen boneless, skinless chicken breasts and omg it was perfect cooking it for 30 minutes in my pressure cooker... it had a marinated, moist, and tender texture. The sauce was incredible too! My son loved it!

 
Jul 01, 2013

Made the recipe exactly as described, using bone-in fresh chicken with the skin and the chicken was overcooked. I'm going to cut back on the cooking time a little. But the sauce was off the hook good. I didn't thicken it with the optional ingredients but next time I will. There is so much sauce that next time I make it I'm going to use the sauce for something the following night, maybe as a finishing sauce for marinated, grilled flank steak.

 
Oct 05, 2012

This was a good recipe. My chicken was dry as well, but I did use chicken breasts. But, the sauce was yummy. I will definitely make this again and next time, I would uct the chicken into bite-size pieces and see what happens.

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 1009 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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