Pressure Cooker Mini Teriyaki Turkey Sandwiches Recipe

Pressure Cooker Mini Teriyaki Turkey Sandwiches Recipe
Pressure Cooker Mini Teriyaki Turkey Sandwiches Recipe photo by Taste of Home
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Pressure Cooker Mini Teriyaki Turkey Sandwiches Recipe

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Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.—Amanda Hoop, Seaman, Ohio
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + releasing
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + releasing

Ingredients

  • 2 boneless skinless turkey breast halves (2 pounds each)
  • 2/3 cup packed brown sugar
  • 2/3 cup reduced-sodium soy sauce
  • 1/4 cup cider vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 20 Hawaiian sweet rolls
  • 2 tablespoons butter, melted

Directions

Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next six ingredients; pour over turkey. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Remove turkey from pressure cooker. Select saute setting, and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. When cool enough to handle, shred meat with two forks; return meat to pressure cooker. Stir to heat through.
Preheat oven to 325°. Split rolls; brush cut sides with butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops. Yield: 20 servings.

Test Kitchen tips
  • This recipe also works great with boneless, skinless chicken breasts.
  • To spice things up, add crushed red pepper flakes or slices of fresh jalapeno.
  • Originally published as Pressure Cooker Mini Teriyaki Turkey Sandwiches in One Pot Instant Pot Winter 2017

    • 2 boneless skinless turkey breast halves (2 pounds each)
    • 2/3 cup packed brown sugar
    • 2/3 cup reduced-sodium soy sauce
    • 1/4 cup cider vinegar
    • 3 garlic cloves, minced
    • 1 tablespoon minced fresh gingerroot
    • 1/2 teaspoon pepper
    • 2 tablespoons cornstarch
    • 2 tablespoons cold water
    • 20 Hawaiian sweet rolls
    • 2 tablespoons butter, melted
    1. Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next six ingredients; pour over turkey. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
    2. Remove turkey from pressure cooker. Select saute setting, and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. When cool enough to handle, shred meat with two forks; return meat to pressure cooker. Stir to heat through.
    3. Preheat oven to 325°. Split rolls; brush cut sides with butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops. Yield: 20 servings.

    Test Kitchen tips
  • This recipe also works great with boneless, skinless chicken breasts.
  • To spice things up, add crushed red pepper flakes or slices of fresh jalapeno.
  • Originally published as Pressure Cooker Mini Teriyaki Turkey Sandwiches in One Pot Instant Pot Winter 2017

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