- 15 mins
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Ingredients
- ¼cup packed dark brown sugar
- 3Tbsp. soy sauce
- ¼cup crushed pineapple
- 1Tbsp. minced fresh ginger
- 2large garlic cloves, minced
- 2lb. boneless, skinless chicken thighs
- Rice, for serving
- Steamed vegetables, for serving
- Thinly sliced scallions, for garnish
- Sesame seeds, for garnish
Preparation
Step 1
Add brown sugar, soy sauce, pineapple, ginger and garlic to pressure cooker; stir to combine. Add chicken; gently toss to coat. Secure lid and ensure release valve is closed; cook for 15 minutes at high pressure.
When cooking cycle is complete, press the cancel button. Quick-release the pressure and remove lid. Press the sauté button. Simmer for 10 minutes, until the sauce has reduced and thickened to desired consistency and chicken is cooked to a safe internal temperature of 165°F. Press the cancel button.
Serve over rice and/or steamed vegetables, garnishing with scallions and sesame seeds. Refrigerate any leftovers.