Pressure Cooker BBQ Chicken: Fall-Off-The-Bone Deliciousness in Minutes!
Barbecue chicken is a summertime staple, but sometimes you just don’t have the time or the weather for grilling. That’s where the pressure cooker comes in! This recipe for pressure cooker BBQ chicken gives you that smoky, sweet, and tangy flavor you crave, but in a fraction of the time. Imagine juicy, fall-off-the-bone chicken slathered in your favorite barbecue sauce, ready in under an hour. Sounds good, right? Let’s get started!
Why Use a Pressure Cooker for BBQ Chicken?
There are several reasons why using a pressure cooker is a game-changer for making BBQ chicken:
* **Speed:** Pressure cooking drastically reduces cooking time. Forget hours on the grill or in the oven; you’ll have tender, flavorful chicken in about 30 minutes.
* **Tenderness:** The high-pressure environment tenderizes the chicken like nothing else. The meat becomes incredibly moist and easily pulls away from the bone.
* **Flavor Infusion:** The pressure helps the flavors of the spices and sauce penetrate deep into the chicken, resulting in a more flavorful dish.
* **Easy Cleanup:** One-pot cooking means less mess to clean up.
* **Year-Round BBQ:** Enjoy BBQ chicken any time of year, regardless of the weather.
Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. This recipe is flexible, so feel free to adjust the spices and sauce to your liking. Here’s what you’ll need:
* **Chicken:** About 2-3 pounds of bone-in, skin-on chicken pieces (such as thighs, drumsticks, or a combination). Bone-in and skin-on provide the most flavor and prevent the chicken from drying out during pressure cooking. You can also use boneless, skinless chicken breasts, but reduce the cooking time accordingly (see notes below).
* **BBQ Sauce:** 1-1.5 cups of your favorite barbecue sauce. Choose a sauce you love, as it will be the dominant flavor in the dish. Sweet, smoky, tangy – the choice is yours!
* **Chicken Broth (or Water):** 1 cup. This provides the necessary liquid for the pressure cooker to function and helps keep the chicken moist. Chicken broth adds more flavor than water, but water works just fine.
* **Brown Sugar:** 1-2 tablespoons. Adds sweetness and helps the BBQ sauce caramelize.
* **Apple Cider Vinegar:** 1-2 tablespoons. Provides acidity to balance the sweetness and helps tenderize the chicken.
* **Worcestershire Sauce:** 1 tablespoon. Adds umami depth and complexity to the flavor.
* **Spices:**
* 1 teaspoon paprika
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon chili powder
* 1/2 teaspoon dried oregano
* 1/4 teaspoon black pepper
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* **Olive Oil or Vegetable Oil:** 1 tablespoon (for searing, optional)
Equipment You’ll Need
* **Pressure Cooker:** An Instant Pot or any other electric pressure cooker will work. A 6-quart or larger pressure cooker is recommended.
* **Measuring Cups and Spoons**
* **Mixing Bowl**
* **Tongs**
* **Small Bowl** (for the spice rub)
Step-by-Step Instructions
Now, let’s get cooking! Follow these easy steps to make delicious pressure cooker BBQ chicken:
**Step 1: Prepare the Chicken**
* Pat the chicken pieces dry with paper towels. This will help them brown better if you choose to sear them.
* In a small bowl, combine the paprika, garlic powder, onion powder, chili powder, oregano, black pepper, and cayenne pepper (if using). This is your spice rub.
* Sprinkle the spice rub generously over all sides of the chicken pieces, making sure they are evenly coated. Gently rub the spices into the chicken.
**Step 2: Sear the Chicken (Optional)**
* This step is optional but highly recommended for adding extra flavor and depth. Searing the chicken creates a beautiful crust and seals in the juices.
* Turn on your pressure cooker and select the “Sauté” function. Add the olive oil or vegetable oil to the pot.
* Once the oil is hot, carefully place the chicken pieces in the pot in a single layer, being careful not to overcrowd. You may need to do this in batches.
* Sear the chicken for 2-3 minutes per side, until golden brown. Remove the seared chicken from the pot and set aside.
**Step 3: Build the Sauce Base in the Pressure Cooker**
* If there is excess oil in the pot after searing, drain some of it off, leaving about a tablespoon or two. This prevents the sauce from becoming too greasy.
* Pour the chicken broth (or water) into the pressure cooker. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This is called deglazing and adds a ton of flavor to the sauce.
* Add the brown sugar, apple cider vinegar, and Worcestershire sauce to the pot. Stir to combine.
**Step 4: Add the Chicken and BBQ Sauce**
* Place the seared (or unseared) chicken pieces into the pressure cooker, arranging them in a single layer if possible. If the chicken is overlapping slightly, that’s okay.
* Pour the barbecue sauce over the chicken, making sure to coat each piece evenly. You can gently toss the chicken in the sauce to ensure it’s well coated.
**Step 5: Pressure Cook the Chicken**
* Close the lid of the pressure cooker and make sure the pressure release valve is in the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 25 minutes for bone-in, skin-on chicken pieces. For boneless, skinless chicken breasts, reduce the cooking time to 10-12 minutes. (See notes below for more accurate timing based on weight).
* The pressure cooker will take some time to come up to pressure. This usually takes about 10-15 minutes.
**Step 6: Natural Pressure Release (Recommended)**
* Once the cooking time is up, let the pressure release naturally for 10 minutes. This means allowing the pressure to decrease on its own without manually releasing the valve. Natural pressure release helps the chicken retain its moisture and prevents it from becoming tough.
* After 10 minutes of natural pressure release, carefully release any remaining pressure by moving the pressure release valve to the “Venting” position. Be careful of the steam that will be released.
**Step 7: Shred (Optional) and Serve**
* Carefully open the pressure cooker lid. The chicken should be incredibly tender and easily pull away from the bone.
* If desired, use two forks to shred the chicken directly in the pressure cooker. This is perfect for making BBQ chicken sandwiches or sliders.
* Serve the BBQ chicken hot, with your favorite sides. Some popular choices include coleslaw, cornbread, mashed potatoes, baked beans, and mac and cheese.
* Garnish with chopped green onions or fresh parsley, if desired.
Tips for Success
* **Don’t Overcrowd the Pressure Cooker:** Overcrowding can prevent the chicken from cooking evenly and can also lower the pressure inside the pot. Cook in batches if necessary.
* **Adjust the Cooking Time:** The cooking time will vary depending on the size and thickness of the chicken pieces. A good rule of thumb is to use 6 minutes per pound for bone-in chicken, and 4 minutes per pound for boneless chicken. If you’re unsure, it’s always better to slightly undercook the chicken and then add a few more minutes of pressure cooking.
* **Use a Meat Thermometer:** To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. Chicken should reach an internal temperature of 165°F (74°C).
* **Thicken the Sauce (Optional):** If the sauce is too thin after cooking, you can thicken it by simmering it on the “Sauté” function for a few minutes with the lid off. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it more quickly. Be sure to bring the sauce to a simmer after adding the cornstarch slurry to activate the thickening power.
* **Add a Touch of Smoke (Optional):** For a more authentic smoky flavor, add a teaspoon of liquid smoke to the sauce before pressure cooking. Be careful not to add too much, as it can be overpowering.
* **Customize the Sauce:** Feel free to experiment with different barbecue sauces and add-ins. Try adding a splash of hot sauce for extra heat, or a tablespoon of honey for added sweetness. Get creative and make it your own!
Serving Suggestions
Pressure cooker BBQ chicken is incredibly versatile and can be served in many different ways. Here are a few ideas:
* **BBQ Chicken Sandwiches:** Shred the chicken and pile it high on toasted buns with coleslaw and pickles.
* **BBQ Chicken Sliders:** Use smaller slider buns for a fun and easy appetizer or party snack.
* **BBQ Chicken Salad:** Top a bed of mixed greens with shredded BBQ chicken, corn, black beans, tomatoes, and a creamy ranch dressing.
* **BBQ Chicken Pizza:** Use the shredded chicken as a topping for homemade or store-bought pizza.
* **BBQ Chicken Bowls:** Create a hearty and satisfying bowl with rice, quinoa, or mashed potatoes, topped with BBQ chicken, corn, black beans, and your favorite toppings.
* **Classic BBQ Platter:** Serve the chicken alongside traditional BBQ sides like coleslaw, baked beans, cornbread, and potato salad.
Variations
* **Spicy BBQ Chicken:** Add more chili powder or a pinch of cayenne pepper to the spice rub, or use a spicy barbecue sauce.
* **Honey BBQ Chicken:** Add 2-3 tablespoons of honey to the sauce for extra sweetness and a sticky glaze.
* **Root Beer BBQ Chicken:** Substitute half of the chicken broth with root beer for a unique and slightly sweet flavor.
* **Dr. Pepper BBQ Chicken:** Similar to the root beer variation, substitute half of the chicken broth with Dr. Pepper.
* **Hawaiian BBQ Chicken:** Add pineapple chunks and a splash of soy sauce to the sauce for a tropical twist.
Storage Instructions
* **Refrigerating:** Leftover BBQ chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** For longer storage, freeze the chicken in an airtight container or freezer bag for up to 2-3 months. Thaw completely in the refrigerator before reheating.
Reheating Instructions
* **Microwave:** Reheat the chicken in the microwave on medium power until heated through. Add a splash of water or broth to keep it moist.
* **Oven:** Reheat the chicken in a preheated oven at 350°F (175°C) until heated through. Cover with foil to prevent it from drying out.
* **Stovetop:** Reheat the chicken in a skillet over medium heat until heated through. Add a splash of water or broth to keep it moist.
Recipe Notes
* **Bone-in vs. Boneless:** While bone-in, skin-on chicken is recommended for maximum flavor and moisture, you can use boneless, skinless chicken breasts. Reduce the cooking time to 10-12 minutes, and be sure to check for doneness with a meat thermometer.
* **Adjusting for Weight:** A general guideline is to cook bone-in chicken for 6 minutes per pound and boneless chicken for 4 minutes per pound. So, if you have 2.5 pounds of bone-in chicken, cook it for approximately 15 minutes (2.5 x 6 = 15). Remember that the pressure cooker takes time to come up to pressure, so the total cooking time will be longer than just the pressure cooking time.
* **Don’t Skip the Deglazing:** Scraping up the browned bits from the bottom of the pot after searing is crucial for adding depth of flavor to the sauce. Don’t skip this step!
* **Pressure Cooker Safety:** Always follow the manufacturer’s instructions for your specific pressure cooker model. Never overfill the pressure cooker, and always make sure the pressure release valve is in the correct position.
Nutrition Information (Approximate)
* Calories: Varies depending on the type of chicken, BBQ sauce, and serving size. Generally, a 4-ounce serving of pressure cooker BBQ chicken contains approximately 250-350 calories.
* Protein: 25-35 grams per serving
* Fat: 10-20 grams per serving
* Carbohydrates: 10-20 grams per serving
This pressure cooker BBQ chicken recipe is a surefire way to enjoy tender, flavorful chicken in a fraction of the time. It’s perfect for busy weeknights, potlucks, or any time you’re craving a taste of summer. So, dust off your pressure cooker and give this recipe a try. You won’t be disappointed! Enjoy!