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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon vegetable oil
- 2pounds skin-on, bone-in chicken thighs
- ½cup chicken stock
- 2stalks celery, chopped
- 1cup barbecue sauce, divided
Instructions
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.