With still more inspiration from Pressure Cooking Today, I discovered another recipe that’s definitely a keeper! Here’s what I did.
- 3 1/2 lb chicken tenderloin pieces
- 1/2 c water
- 1/2 c soy sauce
- 1/4 c brown sugar
- 2 T apple cider vinegar
- 2 t toasted sesame oil
- 1 t sriracha
- 1 c orange marmalade
- Place the water, soy sauce, apple cider vinegar, sesame oil, sriracha, orange marmalade, and brown sugar in the inner pot of the pressure cooker. Mix.
- Add the chicken, toss to coat, and lock the lid onto the pressure cooker.
- Select the MEAT/CHICKEN button. When the timer reaches 0, vent the steam, remove the lid, and serve!
The original recipe called for cornstarch to thicken the sauce, but I tried mashed potato granules as a substitute. It didn’t work though, so next time, I’ll just cook the sauce down a bit to thicken it.
I might also consider adding the rice and some chicken stock to this recipe rather than making the rice after I make the chicken. Since I’ve seen other recipes for my pressure cooker that use that procedure, I’ll bet it turns out well.