Easy Pressure Cooker Bbq Chicken Recipes

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.

INSTANT POT BBQ WHOLE CHICKEN

Steps:

• Pressure Cook Whole Chicken: Add 5 teaspoons (35g) fine sea salt and 8 cups (2L) of cold water in Instant Pot. With tongs, carefully lower the whole chicken into the water with chicken breast side up. Make sure the water covers at least 90% of the chicken.Close lid and pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo see above for explanations), then Natural Release (20 - 22 minutes). Open the lid carefully.For 2.8lbs (1260g) Whole Chicken: 18 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chicken: 20 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chicken: 22 minutes Natural ReleaseWith tongs, carefully remove the chicken from the Instant Pot. Be very careful as there will be hot liquid in the chicken carcass.
• Pat Dry Whole Chicken: Drain the hot chicken stock liquid in the chicken carcass. Place the whole chicken on a wire rack in a baking tray. Measure the temperature of the thickest part of the chicken. Make sure the temperature reaches at least 161°F (72°C). Pat dry the whole chicken really well with paper towels.*Note 1: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) & close the lid. *Note 2: If your oven is not big enough, you can place the whole chicken on a baking tray without the wire rack.
• Apply Sauce and Finish in Oven: Brush your favorite BBQ sauce all over the Instant Pot whole chicken. Place the whole chicken under oven's broiler for 5 - 15 minutes until caramelized and the skin is lightly crisped.
• Serve Instant Pot Whole Chicken: Remove the BBQ whole chicken from oven and serve with your favorite side dishes!

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 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.

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.

PRESSURE COOKER BBQ CHICKEN RECIPE - (4.2/5)

Steps:

• In a 5-7 quart pressure cooker, heat the oil over medium heat. Add the onion and garlic and cook until the vegetables soften about 2 minutes. Stir in the barbeque sauce and water. Add the chicken, leg quarters first, then the breasts, meaty sides up. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure. Cook for 10 minutes. Quick release the pressure and open lid. Transfer the chicken to an oiled broiler rack. Season the chicken with the salt and pepper and set aside. Position the broiler pan 6 inches from the source of the heat and preheat broiler. Meanwhile, bring the cooking liquid in the pot to a boil over medium-high heat. Cook uncovered, stirring often to avoid scorching until the sauce has thickened, about 5 minutes. Brush the chicken with the sauce. Broil until glazed, 2 to 3 minutes. Turn, brush with additional sauce, and broil until the other side is glazed. Serve hot, with the additional sauce on the side.

PRESSURE-COOKER PINEAPPLE CHICKEN

Steps:

• Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. , Let pressure release naturally. Remove chicken to a cutting board and shred with 2 forks. Add shredded chicken back to pot and stir until combined. If desired, sprinkle with cilantro and green onions.

PRESSURE COOKER BEEF STEW

Steps:

• Gather the ingredients.
• Coat the meat with the flour, salt, and 1/8 teaspoon pepper.
• Heat the oil in the pressure cooker over medium heat or by using the brown function.
• Add the meat and cook uncovered until well browned, stirring occasionally. The longer you brown the meat, the darker the sauce will be, but don't cook the meat until it gets crisp.
• Add the hot beef broth, Worcestershire sauce, marjoram, and the onion to the pressure cooker and stir.
• Bring this mixture to a boil, stirring occasionally. Close the cover according to the appliance directions and bring it to high pressure, then pressure cook for 15 minutes. Remove the pressure cooker from the heat, reduce pressure, or reduce pressure according to instructions, and remove the cover.
• Add the remaining vegetables, seasoned salt , and pepper to the pressure cooker. Close the cover and secure it, and return the pressure cooker to high pressure, then cook 5 more minutes.
• Remove the pressure cooker from heat, reduce pressure or reduce pressure according to the instructions, and remove the cover. Stir the stew gently but thoroughly, check seasonings, adding more salt and pepper or marjoram if you'd like, and serve.
• Enjoy!

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 BARBECUED CHICKEN

Steps:

• Heat 1 Tbsp. oil in the cooker. Brown the chicken well on both sides in small batches, adding extra oil as needed. Set browned chicken on a platter. Pour off left over oil if desired. Place the sauce, onions and green pepper in the cooker. Stir well, taking care to scrape up any browned bits sticking to the bottom. Add the reserved browned chicken plus any juices that have collected on the platter stirring so that the chicken is well coated with sauce. Lock the lid in place and cook on High for 9 minutes. Reduce pressure with a quick release. Remove the lid, tilting it away from you to allow any excess steam to release. Place the chicken on a platter and spoon sauce on top.