Ingredients
2 boneless skinless turkey breast halves (2 pounds each) 2/3 cup packed brown sugar2/3 cup reduced-sodium soy sauce1/4 cup cider vinegar3 garlic cloves, minced1 tablespoon minced fresh gingerroot1/2 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold water20 Hawaiian sweet rolls2 tablespoons butter, melted
Preparation
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; quick-release any remaining pressure.
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.
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.
