Instant Pot Slow Cooker

Instant Pot: Teriyaki Turkey Sandwiches (or Slow Cooker)

Source: Taste of Home

This recipe also works with boneless, skinless chicken breasts.

Ingredients

  • 2 (2 lbs. each) boneless skinless turkey breast halves (see Note)
  • 2/3 c. packed brown sugar
  • 2/3 c. low sodium soy sauce (Kikkoman)
  • ¼ c. apple cider vinegar
  • 3 garlic cloves, minced
  • 1 Tbls. minced fresh ginger root
  • ½ t. black pepper
  • dash of red pepper flakes, optional (to spice up if desired)
  • 2 Tbls. cornstarch
  • 2 Tbls. cold water
  • 20 Hawaiian sweet rolls (or any bun works)
  • 2 Tbls. butter, melted

Instructions

Place turkey in 6-qt. instant pot.

In a small bowl, combine brown sugar, soy sauce, cider vinegar, garlic, gingerroot, pepper and red pepper flakes, if using; pour over turkey. Lock lid, make sure vent is closed.

Select MANUAL setting; adjust pressure to HIGH and set for 30 minutes.

When finished cooking, allow pressure to NATURALLY-RELEASE for 10 minutes, then QUICK-RELEASE any remaining pressure.

Remove turkey from instant pot, transfer to a cutting board. When turkey is cool enough to handle, shred with two forks, and let sit while making sauce.

Sauce: Select SAUTE setting and adjust to HIGH heat; bring juices to a boil.

In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil, cook and stir for 2 minutes or until sauce is thickened.

Add shredded turkey to sauce; stir to heat through.

Preheat oven to 325 degrees. Split rolls; brush cut side with melted butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown (about 8 minutes).

Spoon 1/3 c. turkey mixture on roll bottoms and replace tops.

SLOW COOKER INSTRUCTIONS:

Place turkey in a 5 or 6-qt. slow cooker.

In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger, pepper and red pepper flakes, if using; pour over turkey. Cook, covered, on low 5-6 hours or until meat is tender.

Remove turkey from slow cooker. When turkey is cool enough to handle, shred meat with 2 forks

In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. Return meat to slow cooker and cook, covered, on HIGH until sauce is thickened, about 30-35 minutes.

Preheat oven to 325 degrees. Split rolls and brush cut sides with butter; place on an ungreased baking sheet, cut side up. Bake 8-10 minutes or until toasted and golden brown.

Spoon 1/3 cup turkey mixture on roll bottoms, place top of roll on turkey and serve.

NOTE: If you can’t find boneless turkey breasts, you can use bone in, just remove bones when shredding meat