“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.”
IngredientsNutrition3⁄4 cupbarbecue sauce2 teaspoonssmoked paprika1 tablespoonBourbon (optional)1 tablespoonolive oil1 smallonion, sliced2 lbsboneless skinless chicken thighs1⁄2 teaspoonkosher salt1⁄4 teaspoonfresh ground black pepper
DirectionsIn 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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