Soy Chicken
Submitted by dixiechick
Pressure cooker soy chicken with mushrooms, celery, onion, and brown sugar in a savory-sweet soy glaze. Tender chicken in just 5 minutes of cook time.
YIELD
2 servingsPREP
15 minCOOK
5 minREADY
20 minFive minutes under pressure. That’s all it takes to get tender, glossy soy-glazed chicken on the table.
Boneless chicken breasts go straight into the pressure cooker with sliced mushrooms, celery, onion, reduced-sodium soy sauce, and brown sugar. The pressure does all the work, infusing every fiber of the chicken with that savory-sweet soy flavor while the vegetables turn silky and tender.
Serve it over steamed rice and spoon the sauce from the pot right over the top.
Chef Tips
- Use reduced-sodium soy sauce as called for. Regular soy sauce under pressure can make the dish too salty.
- Let the pressure drop naturally rather than doing a quick release. This keeps the chicken juicy and tender.
- Thicken the sauce after cooking by simmering it uncovered for a few minutes if you want a glossier, more concentrated glaze.
Ingredients
Directions
Place all ingredients in cooker.
Close securely.
Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord.
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