**In the month of August, we are doing a Whole30 (I’ll talk more about it soon!). Recipes I post on this site this month may or may not be compliant**
Do you guys have an Instant Pot yet?! I have been using mine more and more these days just because it allows me to make dinner during naptime and keep it warm until 5:30 when the kids eat. Barbecue chicken was the first thing I ever made in my Instant Pot when I bought it last year and it still remains one of my very favorite things to make. Everyone loves this dish!
We don’t do a lot of barbecue chicken on the grill because I find it difficult to get right — either the chicken is overdone and turns dry, or it’s raw. In this recipe, all you do is throw the chicken pieces in the pot and cover with barbecue sauce. Turn on and walk away. ? No stress!
I like to use a variety of bone-in chicken thighs and drumsticks here. I’ve learned to always cook more than I *think* I need because the boys are very quickly starting to eat like little athletes. ? Plus, leftover barbecue chicken is delicious! Using the Instant Pot here keeps the chicken very moist and the sauce is SO finger-licking good.
I used a sweet sriracha barbecue sauce that I bought on accident a few months ago. Turns out, it was absolutely delicious! We also really love Stubbs and Trader Joe’s.
I hope you guys love this one — it’s a family favorite!
Instant Pot Barbecue Chicken
Course: Main Course
Servings: 6 people
- 3.5 lbs bone-in chicken thighs and/or drumsticks
- 18 oz barbecue sauce
- 1 whole onion small diced
- 1/2 cup water
- 2 tbsp honey
- 1 tsp salt
- 1/4 tsp pepper
Lay all your chicken pieces in your Instant Pot.
Combine the barbecue sauce, onion, water, honey, salt and pepper in a bowl and whisk well.
Place Instant Pot lid on and set to either the poultry button or manual pressure for 15 minutes. Preheat broiler.
When time is up, do a quick release. Remove chicken and place on a tin foil lined baking sheet. Pour sauce into a saucepot and place over medium high heat.
Place chicken under the broiler for 3 minutes until skin has crisped up a bit. Boil sauce for 5 minutes to thicken slightly. Pour sauce over the chicken and serve.