Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Katie’s Recipes

    Instant Pot BBQ Chicken

    6 servings

    servings

    5 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ingredients

    1 cup chicken stock or water

    2 lbs chicken thighs

    1 lb chicken breast

    1/2 teaspoon onion powder

    1/2 teaspoon garlic powder

    1/2 teaspoon paprika

    1/2 teaspoon salt

    1 1/2 cups BBQ sauce

    1/2 cup grated onion (plus juice)

    2-3 tablespoons brown sugar

    2 teaspoons Worcestershire sauce

    Directions

    Place the ingredients in the instant pot in this order: chicken stock (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 comes to pressure.

    Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Then quick release the venting position to release the remaining pressure and open the pot.

    Remove the chicken and shred it. If necessary, reduce the liquid by pressing the "saute" button and simmering the sauce, stirring often, until thickened. Add the chicken back to the sauce before serving.

    Add more BBQ sauce if desired. Shred and enjoy on sandwiches, salads, BBQ plates and more!

    Nutrition

    Serving Size

    -

    Calories

    564 kcal

    Total Fat

    27 g

    Saturated Fat

    7 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    196 mg

    Sodium

    1153 mg

    Total Carbohydrate

    35 g

    Dietary Fiber

    -

    Total Sugars

    28 g

    Protein

    41 g

    6 servings

    servings

    5 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    1 cup chicken stock or water

    2 lbs chicken thighs

    1 lb chicken breast

    1/2 teaspoon onion powder

    1/2 teaspoon garlic powder

    1/2 teaspoon paprika

    1/2 teaspoon salt

    1 1/2 cups BBQ sauce

    1/2 cup grated onion (plus juice)

    2-3 tablespoons brown sugar

    2 teaspoons Worcestershire sauce

    Directions

    1

    Place the ingredients in the instant pot in this order: chicken stock (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 comes to pressure.

    2

    Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Then quick release the venting position to release the remaining pressure and open the pot.

    3

    Remove the chicken and shred it. If necessary, reduce the liquid by pressing the "saute" button and simmering the sauce, stirring often, until thickened. Add the chicken back to the sauce before serving.

    4

    Add more BBQ sauce if desired. Shred and enjoy on sandwiches, salads, BBQ plates and more!