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Grilled Teriyaki Turkey Tenderloins In The Pressure Cooker

These grilled teriyaki turkey tenderloins are sweet, sticky, tender and juicy. Made easily in a pressure cooker for fast, flavorful results with garlic, ginger, and a citrusy homemade teriyaki marinade.
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Prep Time 45 minutes
Cook Time 9 minutes
Total Time 54 minutes
Servings 4 people
Calories 157 kcal

Equipment

  • 1 Mixing bowl For combining marinade ingredients
  • 1 Resealable plastic bag or dish For marinating turkey
  • 1 Pressure cooker For cooking the turkey
  • 1 Broiler or skillet For optional char searing

Ingredients
  

Marinade Ingredients

  • 20 oz turkey breast tenderloins
  • 3 cloves garlic grated
  • 1 tablespoon fresh ginger grated
  • 0.5 cup low sodium soy sauce
  • 0.5 cup orange juice
  • 0.5 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 lemon juice of
  • 0.5 tablespoon chili garlic paste optional

Instructions
 

Instructions

  • In a bowl mix garlic, ginger, soy sauce, orange juice, sesame oil, rice wine vinegar, lemon juice, and chili garlic paste. Whisk it well so everything gets a turn.
  • Place turkey tenderloins in a big resealable bag or dish and pour marinade over. Seal or cover and let it hang in the fridge at least 30 mins or up to 4 hours if you got time.
  • When ready, set your pressure cooker on sauté mode just to warm it up and oil the bottom a bit so turkey won’t stick.
  • Remove turkey from marinade and keep marinade close but discard excess so you don't drown the meat.
  • Put turkey in the pot, seal lid snugly making sure your sealing ring is in place.
  • Set to manual high pressure for 7 minutes. You’ll hear the valve hiss and know pressure’s building.
  • After time’s up, do a quick release to stop cooking right then. Open lid carefully watching steam cues.
  • To get that grilled char, you can briefly put turkey under a broiler or on a hot skillet about 1-2 mins per side. Rest turkey 5 mins before slicing and serving with extra marinade sauce if you want.

Notes

Serve hot with extra marinade on the side, if desired. Great in rice bowls, sandwiches, or salads. Store leftover turkey in airtight containers up to 3 days or freeze up to 2 months.