INSTANT POT HAWAIIAN TERIYAKI CHICKEN

• порції: 6
• активний час: 10 MINUTES
• загальний час: 45 MINUTES

Інгредієнти

• 2 LBS BONELESS SKINLESS CHICKEN THIGHS OR BREASTS

½ C LOW SODIUM SOY SAUCE

½ C BROWN SUGAR

2 TBSP RICE VINEGAR

1 TBSP FRESH GARLIC

2 TBSP OLIVE OIL

2 TBSP CORNSTARCH

2 TBSP WATER

SALT AND PEPPER TO TASTE

CHOPPED FRESH PINEAPPLE

CHOPPED GREEN ONIONS

Напрямки

1. TRIM EXCESS FAT FROM CHICKEN AND PLACE IN BOTTOM OF PRESSURE COOKER.

2. IN A SMALL BOWL COMBINE SOY SAUCE, BROWN SUGAR, RICE VINEGAR, GARLIC, AND OIL WHISKING UNTIL SMOOTH.

3. POUR SAUCE OVER CHICKEN IN INSTANT POT. PRESSURE COOK ON HIGH FOR 10 MINUTES. ALLOW NATURAL RELEASE FOR 15 MINUTES THEN QUICK RELEASE PRESSURE.

4. REMOVE THE CHICKEN FROM THE POT, LEAVING THE LIQUID. IN A SMALL BOWL WHISK TOGETHER 2 TBSP CORNSTARCH AND 2 TBSP WATER. TURN INSTANT POT TO SAUTE FUNCTION AND POUR THE MIXTURE INTO THE LIQUID IN THE POT AND WHISK UNTIL THICKENED AND POUR OVER CHICKEN.

5. OPTIONAL: REMOVE THE CHICKEN TO A 9X13 BAKING DISH AND BROIL FOR 2-4 MINUTES, BROWNING THE CHICKEN SLIGHTLY.

6. TOP THE CHICKEN WITH PINEAPPLE AND SLICED GREEN ONIONS AND SERVE ATOP RICE.