Rating: 5 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fall-off-the-bone tender chicken thighs made in a multi-functional pressure cooker for those days when grilling is out of the question.

Recipe Summary

cook:
35 mins
additional:
5 mins
total:
45 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

505 calories; protein 38.6g; carbohydrates 23.4g; fat 27.2g; cholesterol 141.9mg; sodium 857.1mg. Full Nutrition
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