Pressure Cooker Bbq Chicken Recipe 425 Food

EASY PRESSURE COOKER BBQ CHICKEN

Steps:

• Add chicken and dressing to a gallon-sized Ziplock bag and marinate for at least one hour (preferably overnight).
• Add trivet to pressure cooker. Pour all contents of bag into Instant Pot, lock lid, cook for 20 minutes at high pressure. Once cook time is complete, allow pressure to naturally release (about 30 minutes). Meanwhile - pour BBQ sauce into a medium-sized bowl. Preheat oven broiler on high.
• Carefully individually remove each piece of chicken from Instant Pot with tongs. As you remove them, dip in the BBQ sauce and place on a lined baking sheet. Then place baking sheet under a high broiler for at least 5 minutes, but basically until you have the desired char and caramelization.

PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN

Steps:

• In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.

PRESSURE COOKER SAUCY BBQ CHICKEN THIGHS

Steps:

• Place chicken in a 6-qt. electric pressure cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix tomato sauce, barbecue sauce, water, orange juice and seasonings; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170° If desired, serve with rice. Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

PRESSURE-COOKER COLA BBQ CHICKEN

Steps:

• Place the first 7 ingredients in a 6-qt. electric pressure cooker; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°., Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

PRESSURE COOKER BARBEQUE CHICKEN

Steps:

• Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
• Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
• Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

PRESSURE COOKER BBQ CHICKEN

Steps:

• Place chicken, chicken broth, and bbq seasoning in pressure cooker insert.
• Close and cook high pressure for 14 min.
• After the 14 minutes, allow the pressure cooker to naturally release for 10 min. Quick release any remaining pressure.
• Remove chicken and place in a large bowl and shred. Add bbq sauce and serve how you like.

SWEET BBQ PRESSURE COOKER/ GRILLED CHICKEN

Steps:

• Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
• In separate container combine beer, water, and chicken bouillon; pour into pressure cooker.
• Place chicken into cooker and cook at 15 lbs pressure for 20 minutes.
• Use the natural release method.
• Put the chicken on the grill; cook for 10 minutes.
• Brush chicken with barbecue sauce and cook for an additional 5 minutes.
• A little time consuming but worth the effort!