BBQ Instant Pot Chicken Thighs from FRESH or FROZEN

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Instructions. Season both sides of the chicken thighs with salt and pepper. OPTIONAL: Turn Instant Pot to saute and wait until it says "hot". Add 1 tablespoon oil, and brown chicken thighs on each side for 1-2 minutes per side. Turn off.

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In a medium bowl stir together the bbq sauce, honey, salt, pepper, dijon, worcestershire and tabasco sauce until smooth. Pour the sauce over the chicken. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes (high pressure).

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2 pounds chicken thighs boneless, skinless, fresh or frozen. 1 medium onion sliced. 1 cup barbecue sauce. 1/2 cup ketchup. 1/4 cup honey. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cumin. 1/4 teaspoon garlic powder.

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Cooking the chicken in the Instant Pot is really easy. Just put a package of chicken breasts or thighs in the Instant Pot, add a cup of water, press the Manual or Pressure Cook button and cook on High pressure for 8 minutes for chicken breasts (or 13 minutes for chicken thighs). Allow the pressure to release naturally for 5 minutes, then quick.

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Cook on high pressure for 20 minutes. Do a 10 minute natural release, then open the vent to release any remaining pressure. Remove lid and spoon off much of the liquid, but reserve it in cases you need to add some back in. Shred the chicken with two forks. If too dry add some of the reserved liquid back in.

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Instructions. Combine the salt, pepper, garlic powder, chili powder together, then rub all over the chicken breasts. Combine the water with ¼ cup of the bbq sauce in a bowl or cup. Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot).

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This instant pot pulled chicken can be made in 4 easy steps. Place the ingredients in the instant pot in this order: chicken broth (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, grated onion, brown sugar and Worcestershire sauce. ( Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot.

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Find the full recipe with ingredient amounts and instructions below. Stir together chicken broth, 1/2 cup BBQ sauce, apple cider vinegar and the seasonings in the Instant Pot. Add the chicken to the pot. Pressure cook for 16 minutes at high pressure. Let the pot naturally release for 10 minutes.

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Then layer the beans, corn and chicken on top. Spoon the BBQ sauce on top of the chicken. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.

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Set the Instant Pot to pressure cook on high for 10 minutes (14 minutes if frozen). Once the pressure cooker has counted down, let it do a natural release for 5 minutes before turning the valve to vent. Once the pressure button drops, remove the lid. Remove the chicken thighs, trivet, and the water. Discard the water (or save to use as cooking.

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Step 2: Cook on high pressure. Add water to Instant Pot, followed by trivet and seasoned chicken thighs. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high. Pressure cook bone-in thighs for 15 minutes, or boneless thighs for 10 minutes.

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How To Make Barbecue Chicken in the Instant Pot. Simply add all of the ingredients to the Instant Pot, and stir to combine. Cover with the secure lid, and pressure cook on HIGH for 15 minutes. Once the steam has released, remove the lid and shred the chicken in the instant pot with two forks.

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Heat oil and carefully add chicken thighs, cooking for about 3-5 minutes on both sides to get the skins on the outside crispy. Remove and set aside. Add broth, use wood spatula to scrape stuck on bits off the bottom. Place thighs back in with bones facing the bottom. Place the lid on the instant pot.

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To make the BBQ sauce, pace all of the sauce ingredients in a mixing bowl and whisk well to incorporate. Place 1/2 of the sauce in a container and refrigerate, you'll it use after the chicken is cooked. Pour the other half of the sauce into the instant pot. Add the chicken thighs in on top of the sauce. Press the "manual" button (or.

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Rub the seasoning into the chicken. Pour the chicken stock into the Instant Pot and place the chicken thighs on top, making sure they are not touching the sides. Drizzle the BBQ sauce over the top of the chicken, avoiding the sides of the Instant Pot (this helps to keep you from getting a burn notice.) Seal the Instant Pot and set it to cook on.

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Instructions. Add Water & Steamer Basket: Add 1 cup (250ml) cold water and (optional) 3 drops of liquid smoke in Instant Pot Pressure Cooker. Then, place a steamer basket in the pot. Pressure Cook Chicken: Generously season both sides of chicken with salt and black pepper, then layer chicken on stainless steel steamer basket.