This Instant Pot BBQ Chicken is the easiest method to cook your chicken for every summer barbecue! It’s juicy and tender every time, make ahead friendly and can be tossed on the grill to crisp it up!
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What kind of chicken works best with Instant Pot bbq chicken?
I was discussion how to go about making this recipe ,whether I desired to use boneless chicken breasts, which I knew would maybe end up being shredded with the sauce, or going with bone-in cuts that can be slathered in sauce and crisped in the oven or on the grill.
In the end, I saw it would really be easy just to dump some bbq sauce on this Instant Pot Shredded Chicken you all love, so I wanted to do something different.
I opted for bone-in chicken thighs and drumsticks since I think they’re perfect for getting a little messy at a summer cookout, and the flavor and juiciness just can’t be beat.
You can too use chicken breasts with this recipe if you like , I recommend a cook time of 8-10 minutes dependent on how large they are.
Instant Pot BBQ Chicken
- 6 skin on, bone in chicken drumsticks(or skinless)
- 6 skin on, bone in chicken thighs (or skinless)
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried onion
- 1/4 teaspoon black pepper
- 1 1/2 cups water (chicken broth, juice, or soda works, too)
- 1 teaspoon liquid smoke
- 1/2 cup barbecue sauce
First ,Place chicken in 6 or 8 quart Instant Pot or pressure cooker.
Combine salt, garlic powder, paprika, dried onion, black pepper and sprinkle over chicken, turning to coat all sides.
Pour water (or other liquid) and liquid smoke into Instant Pot — feel free to trial with different tastes as long as they are clear liquid!
Put the lid on, turn the valve to sealing and select Manual or Pressure Cook, high pressure, for ten minutes (fifteen minutes for frozen or moderately frozen).
after ,It will take about ten minutes for the pressure to build and the cook time to begin counting down. When the cook time is over, allow the pressure to release logically for fifteen minutes, then open the valve and remove the
then remove chicken, brush with barbecue sauce, and either broil for four minutes until the skin begins to crisp up, or place on the grill for five minutes.
This chicken can be made ahead of time, cooked and stored in the refrigerator up to twenty-four hours before grilling or broiling.