This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.
I am in love with my Electric Pressure Cooker
My mom used to make this meal when I was a kid, only she never followed a recipe and it was probably different every time she made it. That’s kind of how she cooks… and how she gardens, for that matter. But most of the time everything ends up turning out just fine (unless its scalloped potatoes – she was never quite able to make those properly despite the numerous attempts). Anyway, seeing as how we spent a good chunk of our lives in Hawaii, its no surprise she was able to cook up chicken like this. I decided to make it in my electric pressure cooker not only because the chicken thighs cook in 8 minutes flat, but because I could brown the meat first and reduce the sauce down after all in the pressure cooker.
The other thing that I love about this recipe and cooking it in the pressure cooker is how all of the fat is completely rendered. I can’t stand biting into chicken, or any meat for that matter, and getting a chunk of fat in my mouth. Disgusting. Well, the pressure cooker melts away every micro ounce of fat and all that you’re left with is most, tender, flavorful meat. I just love it!
Pressure Cooker Shoyu Chicken
RECIPE VIDEO
Ingredients
- 2/3 cup soy sauce
- 1/3 cup sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic puree
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon minced ginger
- 1 tablespoon toasted sesame oil
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon corn starch
Instructions
- To make the sauce, combine the soy sauce, sugar, apple cider vinegar, garlic puree, Worcestershire sauce, and ginger. Set aside.
- Set your pressure cooker to brown and allow to heat up. Add the sesame oil and when it is hot, add the chicken. Allow to brown for about a minute or so on each side just until it starts to turn golden brown.
- Add the sauce to the browned chicken and stir to coat. Set the pressure cooker to high pressure and set the time to 8 minutes. It will take about 5 minutes to get to pressure. Once done cooking, so a quick release of the pressure. Remove the chicken, set aside, and tent with foil to keep warm.
- In a small dish, combine corn starch with 1 tablespoon of water to make a slurry. With the lid off, set the pressure cooker to saute and add the cornstarch slurry. Whisk constantly and cook until it thickens, about 5 minutes.
- Serve chicken with additional sauce. It goes great with rice and steamed broccoli.
This meal was so easy and quick to make. We enjoyed every mouthful. We will definitely make this again.Car
Made this tonight for the first time. It was absolutely delicious! Only substitute I made was I did 1/3 cup soy and 1/3 cup low sodium soy sauce. It was wonderful! Thank you!