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–+ servings

Barbecue Chicken - Instant Pot

The Dashley's Kitchen
Let's make tender, moist chicken legs in minutes! Perfectly juicy barbecue chicken smothered in tangy sauce, with just enough crisp to the skin, this is sure to be a new family favorite meal.
4.83 from 17 votes
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Prep Time 8 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 33 minutes
Course Main Dish
Cuisine American
Servings 6 - 1 drumstick and thigh per serving
Calories 511 kcal

Ingredients
  

  • 6 chicken thighs
  • 6 chicken drumsticks
  • ½ teaspoon paprika
  • ¾ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried onion
  • 1½ cups chicken stock
  • ½ cup barbecue sauce

Instructions
 

  • Mix paprika, garlic powder, salt, pepper and dried onion to make seasoning for chicken.
    ½ teaspoon paprika, ¾ teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon dried onion
  • Lay drumsticks and thighs on a baking sheet covered in aluminum foil. Apply your seasoning mix liberally to the chicken, rotating to coat all sides.
    6 chicken thighs, 6 chicken drumsticks
  • Place the thighs and drumsticks directly into your Instant Pot or Pressure Cooker, no trivet needed.
  • Pour your chicken stock into the Instant Pot.
    1½ cups chicken stock
  • Place lid on top and seal the Pressure Cooker. Turn valve to sealed position and set to Manual Pressure Cook for 10 minutes (12-15 minutes if chicken is frozen).
  • When timer has gone off allow to naturaully pressure release for an additional 10-15 minutes. Release the valve allowing any remaining steam to escape and remove the lid once pin has dropped.
  • Remove fully cooked chicken from pot and place on a cookie sheet. Generously coat each piece of chicken with your preferred barbeque sauce.
    ½ cup barbecue sauce
  • To carmalize the sauce you can either broil the chicken for 3-4 minutes in the oven or until you notice the skin beggining to crisp or place the chicken directly on your grill and cook for an additional 4-5 minutes.

Notes

  • Feel free to substitute the drumsticks and thighs for chicken wings or breasts. Cook time should remain the same for wings and if using breasts decrease cook time to 8-10 minutes depending on size.
  • For a more smokey or grilled flavor add 1 teaspoon of liquid smoke to the chicken stock before adding to the Instant Pot.
  • Cook the chicken in its skin to retain all the juiciness and flavor, then feel free to remove the skin once cooked to avoid added calories and fat.
  • If desiring a faster meal prep turn your Instant Pot to sauté mode prior to starting Step 1 of the instructions. This will allow your Pressure Cooker to pre-heat thus lessening the time for it to come to pressure and begin cooking.
  • If cooking the chicken ahead of time stop at step 6. Allow to cool and store in fridge up to 24 hours before serving. When ready to serve skip to step 7 allowing for a slightly longer cook time in the oven or grill as you will need to reheat the chicken in addition to crisping the skin and caramelizing the sauce.

Nutrition

Serving: 1gCalories: 511kcalCarbohydrates: 12gProtein: 54gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 18gCholesterol: 284mgSodium: 996mgSugar: 9g
Keyword Barbeque Recipes, Barbeque Sauce, BBQ, Chicken Recipes, Chicken Thighs Recipes, Cooking Method, Dinner Recipes, Grilled Chicken, Instant Pot, Instant Pot Chicken, Instant Pot Recipes, recipe, The Dashley’s Kitchen
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