Pressure Cooker Sweet Onion Teriyaki Chicken Recipe 435

Steps:

• Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
• Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
• Stir cornstarch into cold water and set aside.
• Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.

Steps:

• With lid off of the pressure cooker, heat oil on Brown or High until sizzling. Add onion and cook until it begins to caramelize, about 8 minutes. Cover with chicken, teriyaki sauce, stock, garlic and onion powder, toss to fully coat. Secure lid, cook on HIGH 8 minutes, perform quick release, remove lid and set to Brown. Whisk brown sugar and cornstarch into 2 tablespoons of water and add to cooker, stirring into the sauce. Simmer 2 minutes to thicken. Serve chicken smothered with heaping spoonful of the onions and sauce.