Your Quick And Easy Guide To: Instant Pot BBQ Chicken
Most people have now fallen for instant things, as it is considered to be less consuming time and effort. Instead of taking hours to prepare something, we have decided to come up with ways how to hasten how things are done. This situation also applies to food. Nowadays, we have been constantly seeing ourselves to be more vigilant in terms of keeping up with our budget. Buying chicken every once in a while would certainly cause some issues in terms of utilizing money properly. It is more economical when purchasing food in bulk. Since we are keeping food a little longer than usual, we have to ensure that we can expand its shelf-life in due course.
In line with science and technology, our new generation has come up with a very convenient tool for us to use in cooking instant food! There are indeed a lot of recipes that you can use an InstaPot. We do have Barbecue chicken, just to mention a few. Of course, we want these types of recipes to last longer. Let me share with you a quick and easy guide to show you how to prepare your Instant Pot.
Instant Pot BBQ Chicken is a very quick and easy recipe. It is indeed true that most people prefer to cook this type of food. With a little effort and a bit of investment in equipment, it is guaranteed tasty as ever! Flavorful boneless chicken thighs are dry rubbed with a spice mixture, put in the pot with a little BBQ sauce, then just press a button to cook for 20 minutes. Can’t get any easier than that!
STEP 1: PREPARING YOUR INGREDIENTS
To ensure that your Instant Pot BBQ chicken will be the best, you have to prepare the ingredients that you will need first.
- 4 Tablespoons Olive Oil
- 8 Chicken Breasts or Drum Sticks
- 1 large Onion Finely Chopped
- 1 teaspoon Garlic Powder
- 1 teaspoon Seasoned Salt
- 1 Cup Reduced Fat BBQ Sauce
- ½ Cup Water
STEP 2: COOKING THE CHICKEN
- Put your chicken pieces in the Instant Pot with about a cup of water.
- Set the cooker to cook the chicken for 10 minutes. If it is still frozen, it is highly suggested to set it to 15 minutes approximately.
- It will take a while to come up to pressure since the breasts are frozen, but once it is done you'll have perfectly cooked chicken breasts. Make sure to natural release the pressure.
- Once the time is up, you may opt to either let it release the pressure naturally or do a quick release of heat. Regardless, make sure to let the steam go out for a bit.
- Remove the chicken and you are able to easily pull it apart with a fork or a food processor. This is only to be followed if you prefer to have shredded chicken, or keep it whole if you want. These can be used in so many recipes or freeze for later use.
Important Note: If the breasts were frozen into a large block, you might need some more time. Once the post is safe to open, remove the lid and cut the chicken in half to ensure there is not any pinkish parts that are remaining.
STEP 3: ADDING FLAVOR AND SPICES
- In a small bowl, combine the BBQ sauce and liquid. Mix and pour over the chicken. For added flavor, you may opt to Sauté olive oil, chicken, onions, garlic powder, and seasoned salt for 5 minutes.
For your own preference, here are some tips that we can share for you to try at home:
- Barbeque sauce (1/2 cup water, 1 cup barbeque sauce) This is great shredded and served on a bun.
- Teriyaki sauce (1/2 cup water, 1 cup teriyaki sauce) It is advised to adding steamed broccoli at the end, mixing in the sauce and serving over brown rice
- Salsa (1/2 cup water, 1 cup salsa) This is a very easy way to make taco or quesadilla meat;
- Honey Dijon (1/2 cup water, 1/2 cup mustard, 1/2 cup honey) My kids love this served with quinoa and asparagus
STEP 4: PREPARING MIXTURE AND THE CHICKEN PARTS
- Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select the "poultry" preset button or manual 20 minutes high pressure.
- If you are going to use a pressure cooker, place lid on your pressure cooker and make sure your pressure release valve is set to close. Press manual and adjust the time for 40 minutes. Allow to complete cycle and pressure release naturally.
- When pot is finished, wait 10 minutes for it to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open once all steam has been released.
Important Note: Please keep in mind that it is up to your discretion if you want to cook the chicken for a few more minutes. In a case to case basis, it is possible that more time might be required if chicken parts were not defrosted prior to cooking.
STEP 5: GETTING READY FOR SERVING
- Remove lid and turn pressure cooker off. Remove chicken from the sauce and place on an oven safe pan. Drizzle the chicken with some of the barbecue sauce from the instant pot and sprinkle with brown sugar.
- There will be a decent amount of cooking liquid in the pot, so remove the lid and turn on sauté again. As the chicken mixture is boiling to reduce the liquid, take two forks and shred the chicken thighs. Continue shredding and mixing until all the chicken is pulled apart and liquid has evaporated. Mix in the remaining ½ cup of barbecue sauce and heat through for another minute or two. Turn off pot, serve immediately if desired.
- Allow chicken to rest for 5 minutes and then shred with 2 forks. Drizzle with some more of the sauce and serve as desired.
- When cooking in batches, you may want to freeze the chicken in quart size freezer bags for those unusual times when you don’t have a lot of time to prepare for your meal.
- To those people who are concerned with what they eat, let us share some nutritional facts about Instant Pot BBQ Chicken:
➢ Servings: 5 • Size: 1/2 cup • Points +: 3 • Smart Points: 2
➢ Calories: 125 • Fat: 3 g • Carb: 3 g • Fiber: 1 g • Protein: 22 g
➢ Sugar: 0 g • Sodium: 379 mg • Cholesterol: 66 mg
- For additional cooking ideas, you may use the chicken recipe for made burritos; using an 8″ tortilla wrap and layering black bean mixture, cooked chicken, then cheddar; before baking in the oven.
- You may also opt to serve this chicken over spaghetti squash and cooked spinach.
- If you prefer Asian cuisines, you may also try serving with basmati rice mixed with cooked onion and peppers. Chicken is so versatile and so is this recipe.
Of course, you may have previously baked chicken breasts; the results were hit or miss regarding moistness. This instant pot recipe is fabulously easy to make with a tender moist result each and every time we’ve made it. Meal prep has been the number one reason we’ve failed to eat better, and here comes the Instant Pot to sort things out.
Since the chicken breasts are frozen, just know it’ll take a little longer for your Instant Pot to come to pressure. You’ll need to add that to your cooking time. It’s a good idea to time it the first time you do this, so you’ll know how long it takes your Instant Pot to come to pressure. Also, remember to natural release the pressure when the cooking time is over.
It all depends on the recipe you’re using, but they are all simple and under 15 minutes. Some recipes have you add seasonings and pour a broth mixture over it, while others have you add nothing but the chicken breasts. Just be sure to read the recipe from beginning to end, as well as your pressure cooker manual if this is your first time using it. You can cook breasts, thighs and even a whole chicken very quickly which is what makes this such a versatile cooking gadget for your kitchen.
What are you waiting for? It is indeed true that you will probably end up loving this recipe and finding it so versatile you will make it often – you need to make it often. It’s great for everything from tacos to burritos, enchiladas, and more. It’s great over rice, too. If you have an Instant Pot, this is incredibly easy as it’s a total game changer in the kitchen. What are you waiting for? Try it now!