Pressure Cooker Teriyaki Chicken Thighs Recipe2021-04-22
- Cuisine: Asian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
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1 People rated this recipe
This information is per serving.
Saturated Fat3.5 g
Trans Fat4 g
Unsaturated Fat1.5 g
Pressure cooker teriyaki chicken thighs recipe. Chicken thighs with soy sauce, sake, and spices are cooked in a pressure cooker and served over the cooked rice. You may also like the Chicken and Sausage Gumbo Stew Recipe:
Pressure Cooker Chicken and Sausage Stew Recipe
Makes 6 servings
Ingredients: 2 pounds (960 g) boneless and skinless chicken thighs, trimmed, 1 tablespoon (15 ml) minced garlic, 1 teaspoon (5 ml) each: dried oregano leaves, finely grated orange zest, smoked paprika, 1/2 teaspoon (2 ml) each: fennel seeds, salt, freshly ground black pepper, saffron threads, 1/3 oz (10 ml) olive oil, 1 small yellow onion, peeled and chopped, 1 medium celery stalk, chopped, 1 large tomato, chopped, 1/2 cup (125 ml) dry white wine, 1/2 cup (125 ml) reduced-sodium fat-free chicken broth, 3/4 pound (360 g) turkey sausages, cut into 2-inch (5 cm) pieces, 8 small red potatoes, halved
Instructions: In a large mixing bowl, combine chicken thighs, garlic, oregano, orange zest, paprika, fennel seeds, salt, black pepper, and saffron threads. Mix until the chicken is evenly coated with spices. Wrap with plastic wrap and refrigerate for 4-6 hours.
In a 6-quart (6 L) stovetop pressure cooker, heat olive oil over medium heat. Working in batches, add marinated chicken and brown, turning once, for about 6 minutes. Remove cooked chicken from the pot and transfer to a large, clean bowl. Repeat with the remaining chicken thighs.
Add chopped onion and celery to the pot. Cook, stirring often, until onion turns translucent, for about 4 minutes. Stir in chopped tomato. Cook, stirring, for further 2 minutes. Pour in dry white wine and chicken broth, scraping up any browned bits in the bottom of the pressure cooker.
Return cooked chicken thighs with any accumulated juices to the pot. Nestle turkey sausages and potatoes into the sauce.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 10 minutes. Open the pressure cooker, using the Quick Release method. Stir well before serving.
Pressure Cooker Teriyaki Chicken Thighs Recipe
- 6 boneless and skin-on chicken thighs
- 4 cloves garlic, peeled and crushed
- 1 thin slice of ginger
- 1½ tablespoons cornatrsch mixed with 2 tablespoons cold water
- 4 tablespoons soy sauce
- 2 oz (60 ml) mirin
- 2 oz (60 ml) cooking sake
- 1/4 teaspoon sesame oil
- 2 tablespoons granulated sugar
- 1 cup (250 ml) water
- 1 cup (250 ml) medium grain rice
In a large mixing bowl, combine soy sauce, mirin, cooking sake, sesame oil, and sugar. Mix well. Add chicken thighs and marinade for 20 minutes.
Drain marinated chicken, reserving marinade. Set the meat aside. Pour the reserved soy mixture into the pressure cooker. Add crushed garlic and ginger slice. Mix well and bring the mixture to a boil in instant pot turning to the browning mode. Boil for 30 seconds.
Arrange chicken thighs in a pressure cooker, skin-side up. Place a steamer rack into the pot and place a bowl with rice. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 9 minutes.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Fluff cooked rice and set aside. Using tongs, remove cooked chicken thighs from the pot and transfer them to a large bowl. Discard ginger and garlic.
Switch the cooker to sauté mode. Stir in combined cornstarch and water. Mix well.
Preheat the oven to 450 F (225 C). Brush chicken thighs with teriyaki sauce. Bake in preheated oven for 5-8 minutes. Serve hot with cooked rice and your favorite side dishes