Instant Pot BBQ chicken
This Instant Pot BBQ chicken is flavorful and fall-off-the-bone at a fraction of the time. Get your Instant Pot ready for this quick dinner!
Ingredients
- 1 tablespoon light brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2.5 lbs skin-on bone-in chicken pieces Note 1
- 1 cup chicken broth
- ¾ cup BBQ sauce of your choice
Instructions
- In a small bowl, combine brown sugar, smoked paprika, chili powder, onion and garlic powder, salt and black pepper.
- Place chicken pieces in the inner pot of your Instant Pot.
- Sprinkle the prepared spice rub on the chicken pieces. Using a pair of kitchen tongs, toss the chicken with spices to mix together.
- Add chicken broth into the pot.
- Close the lid and make sure the valve is set to “sealing”.
- Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took 12 minutes for my IP to come to pressure.)
- Once the time is up, allow the pressure to release naturally for 10 minutes (see Note 2 below), and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
- Using a pair of tongs, carefully remove the chicken pieces on to a greased baking sheet, skin side up. (See Note 3 below.)
- Apply a generous coat of BBQ sauce on the chicken pieces.
- Broil for 4-5 minutes, or until the skin starts to crisp up and get slightly charred around the edges. Serve hot with extra BBQ sauce for dipping.
Notes
Note 1a: This recipe uses bone-in chicken pieces so that it stays juicy and moist. We used a combination of thighs and drumsticks. Also, skin-on chicken is highly recommended, because what’s a BBQ chicken without crispy skin! We used a combination of thighs and drumsticks, but you can use all thighs or all drumsticks. Skinless, boneless thighs or breast is not recommended.
Note 1b: You can totally use frozen chicken pieces too. Just make sure they are individual pieces and not clumped up together. Increase the “Pressure Cook” time from 5 minutes to 8 minutes. Natural release time stays at 10 minutes.
Note 2: Make sure you do the quick release after 10 minutes. For this particular recipe, we want the chicken pieces to be fully cooked but still firm and not falling off the bones.
Note 3: The cooking liquid left in the Instant Pot after pressure cooking is very flavorful. Do not discard it. Refrigerate it for about a week or freeze it for up to 3 months. You can use it as the cooking liquid for another batch of this exact recipe or use it as the base of your favorite soup or stew or curry.
Nutrition
Calories: 526kcalCarbohydrates: 26gProtein: 37gFat: 30gSaturated Fat: 8gTrans Fat: 1gCholesterol: 145mgSodium: 1488mgPotassium: 566mgFiber: 1gSugar: 21gVitamin A: 713IUVitamin C: 8mgCalcium: 50mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.