Pressure Cooker Huli Huli Chicken That’ll Rock Your Dinner
This bold and tangy Hawaiian-inspired Huli Huli Chicken cooks up tender and flavorful in your pressure cooker—perfect for a no-fuss, island-vibe dinner.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main Ingredients
- 1 cup brown sugar for that sweet caramelized glow
- ¾ cup ketchup adds some tangy zest
- ¾ cup soy sauce brings salty umami goodness
- ⅓ cup pineapple juice gives it that tropical punch
- 3 tablespoons apple cider vinegar to balance the sweetness
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic to kick up the flavor
- 4-5 pounds boneless skinless chicken thighs perfect for tender pull
- 1 pinch salt and pepper don't skip this!
Instructions
Instructions
- In a large bowl, whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic until smooth.
- Add chicken thighs to the marinade and ensure each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Set your pressure cooker to sauté mode and add a little oil. Sear the chicken on both sides until golden, about 3–4 minutes per side.
- Pour in the marinade, lock the lid, and cook on high pressure for 15 minutes. Use quick release or let it naturally release for more tender results.
- Remove chicken, baste with reserved marinade, and broil or grill for a few minutes per side if desired for caramelization.
Notes
For best results, marinate overnight. Be careful when broiling—sugars in marinade can burn quickly. Leftovers are delicious and reheat well with a bit of reserved sauce.