Pressure Cooker Mini Teriyaki Turkey Sandwiches

• 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

1. 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.
2. 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.
3. Preheat oven to 325u0b0. Split rolls; brush cut sides with butter. Place on an ungreased
4. , cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.

turkey breast halves, brown sugar, soy sauce, cider vinegar, garlic, fresh gingerroot, pepper, cornstarch, cold water, sweet rolls, butter

Taken from www.tasteofhome.com/recipes/pressure-cooker-mini-teriyaki-turkey-sandwiches/ (may not work)