Pressure Cooker Teriyaki Chicken Thighs Recipe

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

Ingredients

• 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

Method