Asian Soy Chicken - Pressure Cooker

This was improvised from my mother's original recipe, to use Chicken Thighs, Hard Boiled Eggs and Whole Shitake Mushrooms in Soy Sauce, served with steamed vegetables and rice.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  large chicken breasts, sliced half horizontally
• 4  baby potatoes, skin on, cut into halves
• 8  shiitake mushrooms, softened in warm water, about 5 minutes, then cut into halves
• 4  tablespoons Worcestershire sauce
• 4  tablespoons soy sauce
• 1  tablespoon  teriyaki sauce
• 1  tablespoon honey
• 1  tablespoon Tabasco sauce
• 1  tablespoon garlic, chopped
• 1  teaspoon onion powder
• 1  cup water
•  salt and pepper

Directions

1. Lay potatoes on the bottom of pressure cooker, then mushrooms, then chicken breast on the top.
2. Combine rest of the ingredients in a bowl, and then pour over chicken breast.
3. Close lid securely with pressure regulator on vent pipe.
4. Cook at high heat until pressure regulator starts to rock, about 5 minutes.
5. Turn heat down to medium and continue cooking for 15 minutes.
6. Remove pressure cooker from heat, and let pressure drop on its own, about 15 minutes.
7. Serve hot, preferably with rice, and steamed vegetables for a complete meal.