READY IN 40 mins

Pressure Cooker Teriyaki Chicken

Read Reviews (11)

"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!!" — LESLIESAMI

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Footnotes

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

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.

—Mom&Wife4_Life

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Most Helpful Critical Review

Mar 15, 2013

This did not turn out well at all. The sauce burned in the bottom of the pan. (I suspected it would with that amount of sugar.) I didn't cook it the full time and the chicken was dry. This may be good if it was baked but is hard to say I wasn't able to taste sauce.

—Danielle

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12 Ratings

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

—WENDYG25

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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!

—Nat_Indy

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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.

—CAPECHEF

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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!

—hopeangel

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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.

—danad

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Sep 18, 2012

The flavor is tasty, I gave 4 stars instead of 5 because the chicken was a little on the dry side. I used chicken breasts. I did have trouble releasing the pressure when done, so that might have contributed to the dryness. I would make this again.

—Barbara

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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.

Nutritional Information

Pressure Cooker Teriyaki Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 352
Calories from Fat: 103

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 3.1g 16 %
Cholesterol 103mg 34 %
Sodium 1009mg 40 %
** Potassium 405mg 11 %
Total Carbohydrates 31g 10 %
Dietary Fiber 1.2g 5 %
Protein 30.7g 61 %
Sugars 24.4g
Vitamin A 2 %
Vitamin C 12 %
Calcium 5 %
Iron 27 %
** Thiamin 10 %
** Niacin 100 %
** Vitamin B6 26 %
** Magnesium 17 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.