PRESSURE COOKER MINI TERIYAKI TURKEY SANDWICHES

Pressure Cooker Mini Teriyaki Turkey Sandwiches image

Provided by @MakeItYours

Number Of Ingredients 11

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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

Steps:

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.