You’ll love the sweet and the savory of this Pressure Cooker Chicken Teriyaki recipe. Not only is this dish delicious it’ll make meal prep for the week quick and easy.
*This post contains affiliate links. For More information please see our disclosure statement.
If you are the type of person who needs to meal plan but doesn’t like to. This is the perfect recipe for you. You can make a big batch of this pressure cooker chicken teriyaki and portion it out for the rest of the week. If you make a super large batch of the teriyaki sauce, you can then use it to make teriyaki chicken wings, salmon or just vegetables. This homemade teriyaki sauce is delicious. A bit of sweet and a bit of tangy. Yummy.
If you have a 10 quart pressure cooker you could cook place a tall trivet/wire stand over the chicken, add your Jasmine rice in a glass bowl on top and make a complete dinner. Of course, in my little 6 quart pressure cooker I filled it to the gills, then slapped a ton of extra vegetables in it so this time around making rice wasn’t an option.
You don’t have to veggie it up like I did but I’ve found that the kids love teriyaki broccoli and carrots. So once that pot beeps, I throw in a bag of frozen Asian vegetables (ours had baby corn, peppers and water chestnuts) and a whole head of broccoli. Make sure to quick pressure release and add vegetables to the hot teriyaki.
If you decide you want a nice thick teriyaki sauce, make sure to remove 3 tablespoons of pot liquid (my great grandmother used to call it pot juice). Mix that with 3 tablespoons of cornstarch to create a beautiful and deliciously thick sauce. Just make sure to mix it until it’s smooth. You don’t want clumps of cornstarch. It’s yucky.
This is a great stand alone sauce, just like the Thai Peanut Sauce. Use the extra to add to make teriyaki wings or grilled teriyaki salmon. Ooooo.
Pressure Cooker Chicken Teriyaki
Makes 6 – 8 Servings
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 10 ounces crushed pineapple & juice
- 2 lb boneless skinless chicken thighs
- salt and pepper to taste
- 1 teaspoon Chinese Five Spice (optional)
- 1/2 cup of teriyaki sauce
- 1/2 cup chicken broth
- 1 large onion, sliced
- 2 medium carrots, sliced
- 1 bag frozen Asian vegetables
- 1 head broccoli (or bag of frozen crowns)
- 2 tablespoons cornstarch (optional)
- 2 tablespoons teriyaki broth, reserved (optional)
In a small bowl mix together soy sauce, rice wine vinegar, ginger, brown sugar, sesame oil, and crushed pineapple and juice. Mix well.
This teriyaki recipe makes more than enough for this recipe and at least one more.
Season chicken with salt, pepper and Chinese 5 spice.
Add chicken to pressure cooker, with 1/2 cup of homemade teriyaki sauce and chicken broith. Top with sliced onions and carrots.
Place lid on the pressure cooker, seal and close vent.
Press manual and set time to 18 minutes (why so long? Because we are using thick chicken thighs).
Quick pressure release, remove liquid if thickening and add vegetables of choice.
Use a spoon to incorporate veggie and chicken.
In a small bowl, whisk together cornstarch and teriyaki sauce. If mixture does not thicken heat slightly in a stainless steel pot stove top until it thicken to your preferred consistency.
Serve over noodles or rice and enjoy.