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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

I use a mix of boneless skinless chicken thighs and chicken tenders.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

352 calories; 30.7 g protein; 31 g carbohydrates; 103.2 mg cholesterol; 1008.6 mg sodium. Full Nutrition

Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2012
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! Read More
(57)

Most helpful critical review

Rating: 1 stars
03/15/2013
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. Read More
(6)
173 Ratings
  • 5 star values: 113
  • 4 star values: 38
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
09/17/2012
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! Read More
(57)
Rating: 5 stars
09/17/2012
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. Read More
(43)
Rating: 5 stars
05/07/2013
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 Read More
(35)
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Rating: 5 stars
01/23/2015
Great recipe! I used 1 package of frozen boneless, skinless chicken thighs from Costco (I did cut the sugar to 1/2 c); I cooked it for 30 minutes in the pressure cooker. Once the chicken was done I took the chicken out and put chopped broccoli, onions, red bell pepper, and carrots in the steamer basket with all the broth. Steam for about 3 minutes. Add the chicken back to the pan, toss everything together and serve over rice. I will make this again! Read More
(31)
Rating: 5 stars
06/05/2014
I used my new Elite 10Qt Pressure Cooker. This turned out fantastic! I used boneless skinless breasts. My pressure cooker automatically sets the time and it cooked frozen breasts in 8 minutes and they were moist and tender. It seems some may have cooked theirs too long and thus the dryness. After spooning out the breasts, used some of the leftover broth to cook rice in the pressure cooker. Served with stir fry veggies! Fabulous! Read More
(29)
Rating: 5 stars
11/15/2012
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! Read More
(24)
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Rating: 5 stars
01/14/2015
This was a great starter base. I made some changes... Used fresh pineapple ginger and garlic instead of powder. Also used defrosted chicken breast instead of thighs. Added thinly sliced carrots. Cooked in pressure cooker for 9 minutes. I wouldn't recommend longer cooking for breasts to avoid the meat getting tough. I used tapioca starch instead of cornstarch to thicken the sauce. Served it with green beans and rice. My kids loved it. We all had seconds. Next time I'll add some yellow onions too. Read More
(18)
Rating: 5 stars
07/02/2013
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. Read More
(17)
Rating: 5 stars
02/11/2013
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. Read More
(14)
Rating: 1 stars
03/15/2013
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. Read More
(6)