Pressure Cooker Teriyaki Chicken Recipe

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!

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!

This was a hit with our company. I did decrease sugar to 1/2 cup after reading many reviews, and I cooked it in my InstantPot for 10 minutes, that was more than enough. To thicken the sauce, I simply put the instant pot with sauce (chicken removed with slotted spoon) on the stove and added the cornstarch

Loved it — couldn’t stop eating.

I used chicken breast instead (because it was a better price, weird huh.) I cut them into 2x2 inch pieces. I have an instant pot and just used the soup button with no adjusting, I used a quick release, then I used the Saute function to thicken the sauce. Turned out pretty good. I think it would be better with chicken thighs though.

The family LOVED it! I love that I had everything on hand and it was super easy to put together. I did take the advice of other reviewers (I always read the reviews!) and reduced the sugar by half and reduced the cooking time. My Cuisinart pressure cooker did the job in 8 minutes.

We really liked this recipe however the Soy Sauce is very over powering. I will be trying this again with less Soy Sauce. I used an electric Pressure Cooker. After I cooked the 2.35 lbs. of chicken tenders (15 mins), I removed the chicken from pot and added 2 cups of rice instead of cornstarch. After the rice was done I threw the chicken back in while the pot was on the warm cycle. The chicken was not dry at all! I will be making this dish again and adding veggie too.

I followed the ingredients as listed on the recipe, but 2 TABLEspoons of ground ginger and garlic powder was too much. I will definitely just use 2 TEAspoons next time I make it. My pressure cooker instruction booklet said to cook boneless chicken thighs for 8 mins on high pressure and that time was plenty.

Oof, this was really good! The only change I made was in the cooking time. I cut it to 14 mins. The chicken was so done, it was falling off the bones. Next time, I'm going to reduce it to 12 mins. The pressure cooker really seals in the flavor like the chicken had been marinated overnight. I served it on top of jasmine rice (also cooked in the pressure cooker). The other thing I did was that instead of making the gravy in the pressure cooker, I took the juice and put it in a pot on the stove and thickened the gravy there. While I did that, the rice was cooking (1 min in the pressure cooker). Oh, I will say that the gravy didn't thicken hardly at all with what was in the recipe. I might add just a tad more. I loved it and will definitely make it again.

This was a really good recipe! A couple things I did that really worked well: first of all I trimmed a ton of excess fat off the meat before cooking. Don't worry about trying to get it all off, or you'll be there all day! ;) Doing this at the beginning will eliminate the need to skim the fat off the top at the end. Secondly, I added a tsp of red pepper flakes to the sauce mixture and that really added a bit of a kick to the dish! I have a Pressure Cooker XL and as far as I can tell, there is not way to lower the heat during the process of cooking (I'm totally new the the pressure cooker thing, so I could be wrong?!), so I cooked it for 18 minutes on the chicken setting and it was falling apart good! Definitely a keeper recipe!

Wow. Amazing. I followed the recipe, but I did read the reviews and decided to take all the advice. I used thin chicken breasts and cut them into bite sized chunks, and I only cooked for 14 minutes. One thing that made this easy is I made the sauce in a super tall cup with a hand blender. That made it easy and fast. Make sure to also use the juice from the pineapple can!

So good even my very picky son devoured it, asking to have it for lunch and dinner tomorrow.

Overall the recipe was good, though not great. I think two tablespoons of ginger was a little much. I would probably use less if I make this recipe again. I didn’t bother with the gravy part of the recipe, instead opting to add rice to the remaining liquid after removing the chicken, as suggested by another reviewer. The 20 minutes to cook the chicken was also a little generous as the meat fell apart when trying to remove it. I would probably use less time in the future.

Made with 2 chicken breasts, used half fresh ginger and half powdered, was a little dry but had great flavor so next time I will cook for less time.

My husband and I enjoyed the recipe. It was a little spicier than I thought it might be. I used sliced chicken breast instead of thighs. It didn't dry out the pieces as I worried it might. I wasn't sure I cared for the consistency of the crushed pineapple. I might try chunks next time. Overall, a very tasty and enjoyable dish.

It was pretty good. I've had better, but it was super easy. Will make it again but with a few tweaks. I didn't have any pineapple and only had chicken breasts. Put it over rice.

I really liked this dish. It was more mild of a teriyaki flavor than I was expecting, but still good. I used a brown sugar substitute and low sodium tamari for the soy, other than that, added chopped carrot and bell to pot. I did cook a little less than specified time and the chicken was nice and tender. Hubs really enjoyed it over rice and topped with green onions, toasted sesame seeds and peanuts. (For me, I marinated a tilapia filet in the sauce while everything cooked, then sautéed it in EVOO , served over cauliflower rice with same toppings.) Will do again, worked quite well both ways!

This was excellent! I gave it 4 stars because I needed to make changes and did not follow the recipe exactly. I did not have the vinegar so I cut down to 1/2 cup soy sauce and added 1/2 cup teriyaki sauce & marinade. I did not have ground ginger so I used minced ginger from a jar. I poured the hot chicken/ sauce over cut up green pepper chunks and let it sit for a few minutes to pick up the pepper flavor. The whole family loved it!!

It was ok. Really lacking in texture. Needs something to add crunch... One note flavor. I won't make it again.

I love pineapple .. WOW I love this recipe and so easy