Instant Pot® BBQ Chicken Thighs recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Ingredients

1 tablespoon vegetable oil
2 pounds skin-on, bone-in chicken thighs
½ cup chicken stock
2 stalks celery, chopped
1 cup barbecue sauce, divided

Nutrition Info

505 calories
carbohydrate: 23.4 g
cholesterol: 141.9 mg
fat: 27.2 g
fiber: 0.7 g
protein: 38.6 g
saturatedFat: 7.2 g
servingSize: -
sodium: 857.1 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.

  2. Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.

  3. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.

  5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.

  6. Broil for 5 minutes or until crisp.

Recipe Yield

4 servings

Recipe Note

Fall-off-the-bone tender chicken thighs made in a multi-functional pressure cooker for those days when grilling is out of the question.

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