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.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
Step: 4
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to low.
Step: 5
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.
Step: 6
Broil for 5 minutes or until crisp.
NUTRITION FACT
Per Serving: 505 calories; protein 38.6g; carbohydrates 23.4g; fat 27.2g; cholesterol 141.9mg; sodium 857.1mg.
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