Chicken Teriyaki
By :Cooking Under Pressure Cookbook by Matt Pelton
This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.
Votes: 74
Rating: 4.39
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Course Main Course
Cuisine Japanese
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Teriyaki Sauce
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1/4 cup canola oil
  • 2-3 lbs boneless skinless chicken thighs with fat trimmed
  • 1 cup teriyaki sauce I prefer Mr. Yoshidas
  • 1/2 cup barbecue sauce I used Sweet Baby Ray’s Original
  • 2 tsp liquid smoke mesquite
  • 1/2 cup crushed pineapple
  • 1/4 cup Water
Course Main Course
Cuisine Japanese
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Teriyaki Sauce
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1/4 cup canola oil
  • 2-3 lbs boneless skinless chicken thighs with fat trimmed
  • 1 cup teriyaki sauce I prefer Mr. Yoshidas
  • 1/2 cup barbecue sauce I used Sweet Baby Ray’s Original
  • 2 tsp liquid smoke mesquite
  • 1/2 cup crushed pineapple
  • 1/4 cup Water
Votes: 74
Rating: 4.39
Rate this recipe!
Print Recipe
Instructions
  1. Begin by adding the oil to the Instant Pot and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
  2. Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
  3. Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.
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