Chicken Teriyaki
30-60 min, 6 servings, barbecue sauce, boneless skinless chicken thighs, canola oil, contributed, cook 30 min, Cooking Under Pressure Cookbook by Matt Pelton, crushed pineapple, easy, japanese, liquid smoke mesquite, main course, prep 10 min, pressure cook, sauté, teriyaki sauce, water
Ingreadient
- 1/4 cup canola oil
- 2-3 lbs boneless skinless chicken thighs
- 1 cup teriyaki sauce
- 1/2 cup barbecue sauce
- 2 tsp liquid smoke mesquite
- 1/2 cup crushed pineapple
- 1/4 cup Water
Direction
- Begin by adding the oil to the Instant Pot and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
- Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
- Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.
