Teriyaki Chicken Thighs Pressure cooker

If you want a lot and don't mind leftovers, fill the pot up with the frozen chicken thighs, then cover the chicken with, let's say, 2 to 3 cups of the Yoshida sauce. Add 3 Tablespoons of sesame seeds (optional). Pressurize for 25 or 30 minutes on high. I'm not sure if that is too much time...20 minutes was plenty for my half-full cooker though. (That is the pressured cooking time; there will be additional time for the cooker to heat up.) For the rice will you be using a rice cooker? Most rice cookers come with a scoop, and if you have one of those, use at least four scoops of dry rice, maybe five, with the correct amount of water (whatever the cooker tells you).