Chef’s Note

“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.”






6 cups




  • 34 cupbarbecue sauce
  • 2 teaspoonssmoked paprika
  • 1 tablespoonBourbon (optional)
  • 1 tablespoonolive oil
  • 1 smallonion, sliced
  • 2 lbsboneless skinless chicken thighs
  • 12 teaspoonkosher salt
  • 14 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.
  • Serve warm.
  • Serves: 6; Calories: 232; Total Fat: 6 grams; Saturated Fat: 1 gram; Total Carbohydrate: 15 grams; Sugars: 11 grams; Protein: 29 grams; Sodium: 558 milligrams; Cholesterol: 132 milligrams; Fiber: 1 gram.
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