Best Pressure Cooker Saucy Bbq Chicken Thighs Recipes

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PRESSURE COOKER BBQ CHICKEN



Pressure Cooker BBQ Chicken image

It's so quick and easy to make a batch of shredded BBQ chicken in your pressure cooker. You just need four ingredients and it's ready to enjoy in less than 30 minutes!

Provided by Tanya

Categories     Main Course

Time 29m

Number Of Ingredients 4

2 lbs boneless and skinless chicken (½ chicken breast, ½ chicken thighs)
1 cup chicken broth
2 Tablespoon bbq seasoning
1.5 cup bbq sauce

Steps:

  • Place chicken, chicken broth, and bbq seasoning in pressure cooker insert.
  • Close and cook high pressure for 14 min.
  • After the 14 minutes, allow the pressure cooker to naturally release for 10 min. Quick release any remaining pressure.
  • Remove chicken and place in a large bowl and shred. Add bbq sauce and serve how you like.

Nutrition Facts : Calories 465 kcal, Carbohydrate 33 g, Protein 29 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 113 mg, Sodium 985 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

HOW TO MAKE BARBECUED CHICKEN IN A PRESSURE COOKER



How to Make Barbecued Chicken in a Pressure Cooker image

Provided by Alea

Categories     Meat

Time 20m

Yield 8

Number Of Ingredients 3

2 - 3 lbs. bl/sl chicken
¾ cup your favorite barbecue sauce
¾ cup water

Steps:

  • Pour water in the pressure cooker.
  • Place the chicken pieces in the pressure cooker.
  • Pour barbecue sauce over the top of the chicken.
  • Place the lid on the pressure cooker; Bring to high pressure, reduce heat to stabilize pressure and cook for 15 minutes.
  • Release pressure by putting the pressure cooker in the sink and running cool water over it.
  • Serve while warm.

INSTANT POT® BBQ CHICKEN THIGHS



Instant Pot® BBQ Chicken Thighs image

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

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 4

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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.
  • 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.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  • 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.
  • Broil for 5 minutes or until crisp.

Nutrition Facts : Calories 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, Sodium 857.1 mg, Sugar 16.7 g

PRESSURE-COOKER COLA BBQ CHICKEN



Pressure-Cooker Cola BBQ Chicken image

This recipe is really easy, and the sauce is filled with sweet smoky deliciousness. It is not a thick sauce, but you can easily put a little more on the top of each sandwich if you'd like. The meat is juicy and tender, and I enjoy adding a few tasty toppings to my sandwiches: sliced dill pickles and slices of pepper jack cheese. This recipe is for a pressure cooker, but it also can be made in the slow cooker-just cook on low for 8 hours. -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 14 servings.

Number Of Ingredients 11

1 bottle (18 ounces) barbecue sauce
1 cup cola
2 tablespoons cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds boneless skinless chicken breasts
14 hamburger buns, split
14 slices pepper jack cheese
1 cup sliced sweet pickles

Steps:

  • Place the first 7 ingredients in a 6-qt. electric pressure cooker; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°., Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 367 calories, Fat 10g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 971mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 1g fiber), Protein 26g protein.

PRESSURE COOKER BARBEQUE CHICKEN



Pressure Cooker Barbeque Chicken image

This chicken dish is incredibly easy to make and very delicious. It's a childhood favorite of my partner's; his mom served it with rice and green beans for an easy weekday meal. Feel free to add other hot sauce or spices to jazz it up. Frank's RedHot® sauce is a great addition.

Provided by CatherineSolo

Categories     Meat and Poultry Recipes     Chicken

Time 24m

Yield 8

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
1 teaspoon ground paprika
salt and ground black pepper to taste
1 onion, minced
½ cup chile sauce
½ cup water
2 tablespoons vinegar

Steps:

  • Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
  • Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
  • Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 7 g, Cholesterol 70.7 mg, Fat 11.9 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 3.3 g, Sodium 313 mg, Sugar 3.1 g

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