INSTANT POT® BBQ CHICKEN THIGHS
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
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
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