Pressure Cooker Chewy Turkish Chicken with Sweet Chili Glaze
This recipe delivers incredibly tender, chewy chicken thighs infused with Turkish spices, all cooked in a fraction of the time thanks to a pressure cooker. The sweet chili glaze adds a perfect sticky-sweet finish that makes this dish a weeknight favorite.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1.5-inch pieces
- 1 tbsp olive oil
- 1 tbsp Turkish seasoning blend
- 1 tsp salt
- 0.5 tsp black pepper
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 0.5 cup sweet chili sauce
- 1 tbsp tomato paste
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 2 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: You can marinate the chicken in the seasoning blend up to 24 hours in advance for deeper flavor. Variations: Substitute chicken breasts for thighs, but reduce pressure cooking time to 5 minutes. For a spicier kick, add a pinch of red pepper flakes. Serving Suggestions: Serve over fluffy quinoa, brown rice, or with a side of roasted vegetables for a complete healthy meal.