This is one of those recipes that just works. Everything goes into one pot, press a button, and you get juicy, tender BBQ chicken. No grill, no hassle. The Instant Pot locks in flavor and makes the meat easy to shred. Perfect for sandwiches, wraps or simple weeknight dinners. It’s forgiving, flexible, and hard to mess up.
Ingredients
- 250 ml chicken stock or water
- 1000 g chicken thighs
- 500 g chicken breast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 350 ml BBQ sauce
- 1 medium onion (grated, incl. juice)
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
Instructions
- Pour stock or water in first250 ml chicken stock or water
- Place chicken op top1000 g chicken thighs, 500 g chicken breast
- Add BBQ sauce, onion, sugar, Worcestershire and spices1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 350 ml BBQ sauce, 1 medium onion (grated, incl. juice), 2 tbsp brown sugar, 1 tbsp Worcestershire sauce
- Do not stir
- Cook high pressure: 15 minutes
- Natural release: 10 minutes
- Remove chicken and shred
- Reduce sauce on sauté and add chicken back in
Nutrition
Calories: 609kcalCarbohydrates: 36gProtein: 46gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 217mgSodium: 1367mgPotassium: 878mgFiber: 1gSugar: 28gVitamin A: 479IUVitamin C: 3mgCalcium: 53mgIron: 2mg
