Instant Pot Bbq Chicken Thighs Recipe
Instant pot bbq chicken thighs recipe so simple, easy and quick. This pressure cooker chicken thighs are not only tender, they are juicy and super delicious. Learn how to make bbq chicken thighs from fresh or frozen chicken.
Servings: 6
Calories:
Equipment
- Instant Pot
Ingredients
- 2 lb Chicken thighs about 6 pieces
- 1 teaspoon Paprika
- 1 teaspoon Parsley
- ¼ teaspoon Black pepper
- 3 -4 tablespoon Bbq Sauce
- Salt to taste
Instructions
- Pat chicken dry with a paper towel.Add paprika, parsley, black pepper, salt and half of the bbq sauce. Mix together.
- Pour a cup of water in the pot of the instant pot then put in a trivet.
- Arrange marinated chicken thighs on the trivet then close the instant pot with its lid. Lock the knob into sealing.
- Switch on instant pot and set to manual pressure cook on high for 14 minutes. After the 14 minutes cycle is completed, do a 3 minutes natural release.
- Take out the chicken and arrange on an oven tray. Brush with the remaining half of the barbeque sauce then grill/bake in the oven at 200C for 10 minutes.
- Serve bbq chicken thighs with sides and enjoy.
INSTANT POT BBQ CHICKEN THIGHS FROM FROZEN
- Deglaze and seperate the chicken. Add paprika, parsley, black pepper, salt and half of the bbq sauce. Mix together.
- Pour a cup of water in the pot of the instant pot then put in a trivet.
- Arrange marinated chicken thighs on the trivet then close the instant pot with its lid. Lock the knob into sealing.
- Switch on instant pot and set to manual pressure cook on high for 18 minutes. After the 18 minutes cycle is completed, do a 3 minutes natural release.
- Take out the chicken and arrange on an oven tray. Brush with the remaining half of the barbeque sauce then grill/bake in the oven at 200C for 10 minutes
Notes
Bbq chicken will last in the fridge for up to 3 days. It will last in the freezer for 3 months. Leave to cool before storing.
Reheat in the oven or microwave.