Recipe by LESLIESAMI
"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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reduced-sodium soy sauce
ground black pepper
1 (20 ounce) can
boneless, skinless chicken thighs
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.
Flavor is too strong, decrease the soy sauce a little. Otherwise, very easy.
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
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!
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Teriyaki Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 103
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