Grab some chicken thighs and make a homemade barbecue sauce all done quick and easy in the Instant Pot.
Barbecue season is just around the corner, or at least I think it is. It’s currently snowing here so the weather does have me pretty confused lately. I hope spring does at least make a steady appearance before we are hit with hot and humid 90 degree days.
Spring did peek it’s head in yesterday at our boys’ soccer game. Collin is 6 and Parker is 4 and oh my gosh I now am officially a soccer mom and I LOVE IT!! They both scored a goal and the moment I noticed my husband and I scream in excitement together I just laughed. I realized we had become those parents.
But that’s not something you really think about at the time. After all, when you see your little boy pump his arms up and down because he knows he did a good thing you just smile and cheer him on.
After a busy and exciting day, I often look for a protein-packed meal that will replenish the family without making them feel like it’s time for bed. This Instant Pot barbecue chicken is the perfect recipe. Eat it as a sandwich or skip the bun and just enjoy the best part, the barbecue chicken.
Pair it with some coleslaw and a veggie platter with pickles, olives, celery and carrots and this meal becomes packed with nutrients we need.
This is just an all-around great meal for our family. Everyone is pleased and I don’t have to worry about any turned-up noses if you know what I mean. Another reason to high five my Instant Pot for another job well done.
Lately I have really been focusing on offering more vegetables to my kids. The more they see them and see us eating them, the more likely those habits will rub off on them. It might take a few tries but I’m willing to wait it out.
Easy Instant Pot Barbecue Chicken
Ingredients
- 1 tablespoon safflower oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 3 tablespoons apple cider vinegar
- 3/4 cup ketchup
- 2 tablespoons pickle relish
- 2 teaspoons dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon molasses
- 2 teaspoons hot sauce
- 2 1/2 pounds chicken thighs boneless and skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Turn Instant Pot or pressure cooker to sauté function. Add oil and sauté onion and garlic until softened. Add vinegar, ketchup, relish, mustard, Worcestershire sauce, molasses, and hot sauce. Stir frequently.
- Cook mixture and reduce down to more of a paste-like sauce, approximately 3-5 minutes.
- Season chicken thighs with salt and pepper. Add chicken to Instant Pot and mix in with the sauce. Replace and lock the lid. Set the release valve to sealing and pressure cook the chicken for 15 minutes.
- When complete, use the quick release method and turn valve to venting and allow steam to escape for a couple minutes. Then remove the chicken and transfer to a rimmed baking sheet.
- Press the sauté function again on the Instant Pot and sauté the sauce to thicken it, about 8-10 minutes.
- Meanwhile, shred the chicken. Add some sauce to shredded chicken and mix together.
- Serve with additional sauce if desired.
More Delicious Meal Ideas
Easy Chicken Nacho Bowls
Awesome Weeknight Chicken Pizza
Best Instant Pot Chuck Roast
