Huli Huli Chicken in Your Pressure Cooker
This Hawaiian-inspired pressure cooker Huli Huli Chicken combines juicy marinated chicken with pineapple juice, soy sauce, and brown sugar for a sweet and savory delight that's fall-off-the-bone tender.
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main ingredients
- 2 (3 pound) chickens cut into 8 pieces each
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup sherry
- 1 (2 inch) piece fresh ginger crushed
- 3 cloves garlic crushed
- 4 green onions chopped
- ¼ teaspoon dry mustard
Instructions
Instructions
- Start by whisking together pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a big bowl. This is your marinade, gotta get it mixed well.
- Next, toss your chicken pieces into a big resealable bag or shallow dish. Pour that marinade right over, seal or cover it up, and pop it in the fridge for at least 4 hours. Overnight is even better.
- When you're ready to cook, place the chicken inside your pressure cooker. Reserve the marinade for basting later on.
- Add a little bit of water or broth for broth depth. Lock the lid and make sure the sealing ring is snug for proper pressure build.
- Set your cooker to high pressure for 15 minutes. Release pressure as per cooker guide. Optional: baste with reserved marinade and broil or grill for added caramelization. Serve hot.
Notes
Best marinated overnight for extra flavor. Grill briefly after cooking to add a caramelized finish. Store leftovers in sealed containers and reheat gently to keep chicken juicy.