Ingredients
- 4 bone-in skin-on chicken breast halves
- 4 lrg garlic cloves crushed
- 1 1/2 teaspoons salt
- 1/4 cup sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
Make it step by step
- Mix together the garlic, salt, sesame oil, rice vinegar, and soy sauce to make the marinade. Marinate the chicken overnight (optional) or for at least 4 hours.
- While the coals are getting hot, place the chicken pieces on the trivet of the pressure cooker over 1/2 cup of water.
- Place the cover on the pressure cooker and bring pressure to the second red ring (15 pounds pressure) over high heat. Immediately adjust heat to stabilize at the first red ring (8 pounds pressure). Time 6 to 8 minutes.
- Use Cold Water Release Method.
- Remove the chicken from the cooker immediately and brush with barbecue sauce (optional) and grill for a few minutes a side.
- Test internal temperature with an instant-read meat thermometer. Internal temperature should reach 160 degrees.
- This recipe yields 4 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.