Instant Pot BBQ Chicken
Instant Pot BBQ Chicken is juicy and tender, made in just a fraction of the time. Cooked in BBQ sauce and broiled to crispy perfection.
Servings 4 servings
- 8 chicken thighs or drumsticks about 3lbs
- 1 cup water
Homemade BBQ Sauce:
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup preferably no sugar added
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tablespoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dry mustard powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon hot pepper sauce or more
Add all the BBQ Sauce ingredients to a food processor and process until fully combined. Stir and divide into 2 bowls. Set aside one bowl for later.
To the remaining bowl, add 1 cup of water and stir to combine. Add to the Instant Pot.
Add the chicken into the sauce.
Close lid and point valve to seal. Pressure cook at High Pressure for 8 minutes, followed by 10 minutes of Natural Pressure Release.
Once done, release manually the remaining pressure and preheat oven to BROIL.
Cover a baking sheet with aluminum foil and gently transfer the chicken from the IP onto the baking sheet.
Cover the meat with the remaining BBQ sauce from the bowl you set aside.
Broil until crispy.
Serve with more sauce if desired and garnish with chopped green onions.
Calories: 851kcal | Carbohydrates: 109g | Protein: 45g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 173mg | Sodium: 2309mg | Potassium: 965mg | Fiber: 1g | Sugar: 100g | Vitamin A: 1645IU | Vitamin C: 10.6mg | Calcium: 126mg | Iron: 4.2mg