“A healthy and fast Instant Pot chicken recipe for a weeknight meal. Serve with whole grain pasta or rice and steamed vegetables for a complete (and completely amazing) meal.”
READY IN:
35mins
SERVES:
6
YIELD:
6 cups
UNITS:
US
IngredientsNutrition
3⁄4 cupbarbecue sauce
2 teaspoonssmoked paprika
1 tablespoonBourbon (optional)
1 tablespoonolive oil
1 smallonion, sliced
2 lbsboneless skinless chicken thighs
1⁄2 teaspoonkosher salt
1⁄4 teaspoonfresh ground black pepper
Directions
In a small bowl, combine 1/2 cup barbecue sauce, paprika and bourbon; whisk well to combine and set aside.
Set the Instant Pot to sauté mode, add oil and onion and cook for 3 minutes until onion is softened.
Add chicken thighs and sauce and stir gently to coat.
Cover, lock the lid and set the valve to the sealing position. Set to Pressure Cook on high for 15 minutes.
When cook time is done, quick release the pressure and remove the lid.
Remove 1 cup of the liquid and set aside.
Shred the chicken with 2 forks and add remaining ¼ cup of barbecue sauce.
