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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 teaspoons - olive oil
  • 2 pounds - chicken thighs boneless, skinless, fresh or frozen
  • 1 - medium onion, sliced
  • 1 cups - barbecue sauce
  • 1/2 cups - ketchup
  • 1/4 cups - honey
  • 1 teaspoons - salt
  • 1/2 teaspoons - black pepper
  • 1/4 teaspoons - ground cumin
  • 1/4 teaspoons - garlic powder
  • 1/4 teaspoons - onion powder
  • 1/4 teaspoons - paprika
  • 1/4 teaspoons - smoked paprika, optional
  • 1 pinchs - chili flakes
  • 1 cups - water
  • - cooked rice, optional, for serving with
  • Directions:

    Set the Instant Pot to Sauté and add the oil. Let it heat until the oil shines, and then add the chicken, (fresh or frozen). Brown for 3 minutes on each side.

    While the chicken is browning, combine the remaining ingredients in a small bowl.

    Scatter onion slices around the chicken in the pot and cover with sauce. Set Instant Pot to Manual and adjust to high pressure. Set the time to 20 minutes for frozen or 10 minutes for fresh, making sure the pot is in sealing mode.

    Meanwhile, line a sheet pan with foil and set broiler to high. When chicken is finished, switch the steam release handle to venting. Allow the pressure to release and then take off lid.

    Using tongs or two large forks, carefully remove chicken (it will be falling apart) and place on the lined pan; place it under the broiler for 3 minutes per side.

    While chicken is browning, switch the pot mode to Sauté to reduce and thicken the sauce.

    Pour the thickened sauce over the chicken when it has finished browning. Enjoy!

    Brief Description

    Chicken thighs cooked quickly in an instant pot with flavorful BBQ sauce for serving.

    Main Ingredient:

    chicken thighs

    Category:  Main Dish

    Cuisine:  BBQ

    Prep Time: 5 min
    Cook Time: 30 min

    Source

    adapted from https://recipes.instantpot.com/recipe/easy-instant-pot-barbecue-chicken-thighs/

    Posted By:

    cookingmama

    Posted On:

    February 8, 2018

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