Pressure-Cooker Mini Teriyaki Turkey Sandwiches

Name: Pressure-Cooker Mini Teriyaki Turkey Sandwiches
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
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

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Cook: 25 min. + releasing

By Taste Of Home Editorial Team

Recipe by Amanda Hoop, Seaman, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 06, 2023

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

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.

TEST KITCHEN APPROVED

Pressure-Cooker Mini Teriyaki Turkey Sandwiches

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Yield:20 servings

Prep:20 min

Cook:25 min

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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

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Directions

1
Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next 6 ingredients; pour over turkey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.

2
Remove turkey from pressure cooker. Select saute setting and adjust for low 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 until sauce is thickened, about 2 minutes. When cool enough to handle, shred meat with 2 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.