Pressure Cooker Saucy Bbq Chicken Thighs 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.

HOW TO MAKE BARBECUED CHICKEN IN A PRESSURE COOKER

Steps:

• Pour water in the pressure cooker.
• Place the chicken pieces in the pressure cooker.
• Pour barbecue sauce over the top of the chicken.
• Place the lid on the pressure cooker; Bring to high pressure, reduce heat to stabilize pressure and cook for 15 minutes.
• Release pressure by putting the pressure cooker in the sink and running cool water over it.
• Serve while warm.

SAUCY CHICKEN THIGHS

Steps:

• Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 in. from the heat for 3-4 minutes on each side or until lightly browned. Transfer to a 5-qt. slow cooker. , In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours or until chicken is tender.

INSTANT POT® BBQ CHICKEN THIGHS

Steps:

• 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.
• 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.
• 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.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• 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.
• Broil for 5 minutes or until crisp.

PRESSURE-COOKER CHICKEN THIGHS IN WINE SAUCE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 Tbsp. butter. When hot, add mushrooms; cook until tender, 3-4 minutes. Remove. Sprinkle chicken with salt, pepper, Italian seasoning and paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess., Heat the remaining butter in pressure cooker; brown chicken on both sides. Remove. Add the broth and wine to pressure cooker. Cook 2-3 minutes, stirring to loosen browned bits from pan. Press cancel., Return chicken and mushrooms to cooker; add green onions. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure naturally release for 10 minutes and quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.)

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.