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. Completely enamored. To think - this large appliance that scared the dickens out of me the first time I used it because I thought I wasn't sure if I was making a bomb or making dinner - it is now my favorite kitchen appliance. Its not just that it cooks things really fast, its that it cooks things fast and the meat ends up being so much more moist and flavorful than anything I've ever made in the oven or my crockpot.
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!
This was a quick and easy Instant Pot chicken dinner. If you want to try something equally easy, check out my Instant Pot Mole Chicken Bowls!
Pressure Cooker Shoyu Chicken
RECIPE VIDEO WILL AUTOPLAY
- 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
- 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.