Easy Instant Pot BBQ Chicken Thighs: Tender, Flavorful & Quick Dinner
Prepare to delight your taste buds with this incredibly easy Instant Pot BBQ Chicken Thighs recipe! Achieve perfectly tender and delicious chicken in less than 15 minutes of active cooking time, making it an ideal solution for those hectic weeknights. Whether you prefer a crispy finish achieved in the oven or air fryer with a luscious barbecue glaze, or enjoy them simply as they are, this recipe is a guaranteed crowd-pleaser. We often opt for bone-in chicken thighs for a more flavorful and budget-friendly meal, but boneless works just as beautifully.
These chicken thighs become incredibly moist and fork-tender in record time, thanks to the magic of pressure cooking. If your schedule is packed and you’re searching for a quick, one-pot dinner solution, this dish is sure to be a massive hit with your entire family. Feel free to use your favorite store-bought or homemade barbecue sauce to customize the flavor to your liking. Don’t miss out on adding this easy Instant Pot recipe to your weekly rotation!
The Ultimate BBQ Chicken Thighs Recipe for Your Pressure Cooker
While our slow cooker BBQ chicken thighs hold a special place in our hearts for their low-and-slow perfection, this Instant Pot version is a remarkably close second, offering speed without compromising on flavor or tenderness. It’s truly a game-changer when you need a delicious meal on the table fast. For the best results, we recommend using fresh or thawed chicken. However, we’ll also guide you through the process if your chicken thighs are still frozen and you’re short on defrosting time. Choose your preferred bottled barbecue sauce – just be mindful to avoid overly honey-based sauces during the pressure cooking phase, as they can sometimes lead to scorching. A bit of chicken broth and olive oil complete our simple ingredient list.
Mastering BBQ Chicken Thighs in Your Ninja Foodi or Other Pressure Cookers
If you’re new to the world of pressure cooking, prepare to be amazed! What once required hours of simmering and attention can now be achieved with the same incredible results in under 30 minutes, including prep. This recipe is perfectly adaptable for any electric pressure cooker you own, whether it’s an Instant Pot, Crockpot Express, Mealthy Pot, or a Ninja Foodi. For Ninja Foodi users, remember to use the pressure cooking lid, not the air crisp lid, for the initial cooking phase.
Essential Ingredients for Irresistible Instant Pot BBQ Chicken Thighs
Crafting delicious BBQ chicken in your Instant Pot requires just a few key ingredients. Here’s what you’ll need, along with some tips for selection:
- Chicken Thighs: We recommend 4 bone-in, skin-on chicken thighs for this recipe, especially if you plan to crisp the skin under the broiler or in an air fryer for that irresistible texture. The bone adds depth of flavor and helps keep the meat extra juicy.
- Alternative: Boneless, skinless chicken thighs can also be used if that’s what you have on hand or prefer. Adjust cooking time slightly if they are significantly smaller or larger.
- Olive Oil: Essential for browning the chicken skin using the Sauté function. This initial browning step locks in flavor and sets the stage for a crispy finish.
- Optional Seasonings: Elevate the flavor profile by sprinkling the thighs with salt, black pepper, smoked paprika, and garlic powder before browning.
- Chicken Broth (or Water): Crucial for bringing your Instant Pot to pressure. The liquid also adds moisture and a base flavor to the dish.
- Barbecue Sauce: Approximately 10 ounces of your favorite homemade or bottled barbecue sauce. Opt for a classic, robust sauce. Avoid overly thin or extremely sugary sauces (especially honey-style) for pressure cooking, as they can burn easily. These are best added at the end.
We’ve prepared slow cooker chicken thighs BBQ style many times, but let’s be honest, busy mornings don’t always allow for extensive prep. While low and slow cooking is often my preferred method for hands-off ease, the Instant Pot offers a fantastic alternative for achieving that same melt-in-your-mouth tenderness when time is of the essence.
If you plan to crisp the chicken skin after pressure cooking, prepare a baking sheet by lining it with foil and set it aside. This step makes cleanup a breeze. Alternatively, you can utilize your air fryer for crisping by following air fryer chicken reheating instructions, achieving that desired outside crunch without needing your oven.
Step-by-Step Guide: How to Cook Instant Pot Barbecue Chicken Thighs
Achieving perfectly cooked, juicy BBQ chicken thighs in your Instant Pot is straightforward. Follow these steps for a delicious meal:
- Prepare for Sauté: Add olive oil to your Instant Pot. Select the “Sauté” function and allow the pot to heat. While it heats, thoroughly pat the chicken skins dry with paper towels. This is crucial for crisping. Season both sides of the chicken thighs generously with salt and pepper, or your preferred seasonings.
- Brown the Chicken: Carefully place the seasoned chicken thighs, skin-side down, into the hot Instant Pot. Brown for about 3-5 minutes per side until the skin is lightly golden and somewhat crispy. Remove the browned thighs and set them aside.
- Deglaze the Pot: Pour in the chicken broth (or water). Use a wooden spatula to gently scrape any browned bits from the bottom of the pot. This deglazing step is vital to prevent a “Burn” notice and infuse more flavor into your dish.
- Arrange Chicken for Pressure Cooking: Carefully place the browned chicken thighs back into the Instant Pot, ideally with the bone-side facing down (if using bone-in). This helps distribute heat evenly.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place. Close the pressure release valve. Select the “Pressure Cook” (or “Manual”) function on high pressure and set the timer for 12 minutes.
- Release Pressure for Juiciness: Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes. This natural release helps the meat retain its moisture and tenderness. After 5 minutes, carefully perform a quick release of any remaining pressure before opening the lid.
- Check Internal Temperature: Always verify that the internal temperature of the thickest part of the chicken reaches at least 165°F (74°C) using a meat thermometer.
Cooking Instant Pot BBQ Chicken Thighs from Frozen
Don’t fret if your chicken thighs are still frozen! You can absolutely cook frozen chicken thighs in your Instant Pot. Skip the initial sauté step, as it won’t be effective with frozen meat. Instead, refer to our specific guide for frozen chicken thighs to determine the precise cooking time needed. Once pressure cooked, you can proceed directly to the broiling and saucing steps outlined below to achieve the same delicious, barbecue-glazed results!
Achieving Perfectly Crispy BBQ Chicken Skin
For many, crispy chicken skin is non-negotiable! Here’s how to achieve that delightful texture after pressure cooking:
- Oven Broiler Method:
- Preheat your oven broiler.
- Place the cooked chicken thighs on your foil-lined baking sheet.
- Spoon a generous dollop of your favorite barbecue sauce onto each thigh and spread it evenly with a pastry brush, ensuring full coverage.
- Place the baking sheet under the broiler for about 3-5 minutes, or until the barbecue sauce is bubbly, slightly caramelized, and the skin is beautifully crisp. Keep a close eye on it to prevent burning.
- Remove from the oven and serve immediately. This method works equally well for small chicken breasts if you prefer white meat.
- Air Fryer Method:
- If you have an air fryer, you can either cook the air fryer BBQ chicken thighs recipe from start to finish or transfer your pressure-cooked thighs to the air fryer.
- Coat the cooked thighs with barbecue sauce.
- Air fry at 400°F (200°C) for a few minutes (typically 5-8 minutes, depending on your air fryer) until the sauce is caramelized and the skin is crispy.
- Instant Pot Air Crisp Lid:
- If your pressure cooker has an air crisp lid attachment, this is an excellent option.
- After pressure cooking, remove the pressure lid, add barbecue sauce, and place the air crisp lid on top.
- Use the “Air Crisp” or “Broil” function for a few minutes until the desired crispiness and caramelization are achieved.
Pro Tips for Instant Pot Success
To ensure your Instant Pot cooking experience is always smooth and delicious, keep these crucial tips in mind:
- Always Deglaze: Every time you sauté meat in your multi-cooker, it’s essential to add a bit of liquid (like broth or water) and scrape off any stuck-on bits from the bottom of the pot. This process, known as deglazing, is critical. If you skip it, you risk getting the dreaded “Burn” notice on your screen, which will halt the cooking process.
- Use a Wooden Spatula: To protect the interior coating of your Instant Pot (especially if you have a non-stick inner pot), always use a wooden or silicone spatula for scraping. Metal utensils can scratch and damage the pot over time.
- Non-Stick vs. Stainless Steel Pots: While scratching is less of a concern with a standard stainless steel inner pot, using non-abrasive tools is still good practice. If you have a non-stick inner pot, like the one often recommended, using a wooden or silicone spatula is even more important to maintain its integrity.
- Natural Release for Tenderness: For poultry, allowing a partial or full natural pressure release (NPR) is key. The gradual decrease in pressure allows the fibers of the meat to relax, resulting in incredibly tender and juicy chicken. A quick release (QR) can sometimes shock the meat, making it slightly tougher.
Making the Most of Leftovers
We believe in no food waste! If you happen to have any leftover Instant Pot BBQ chicken thighs, they’re fantastic for future meals. Once cooled, store them in an airtight container or a freezer bag in the refrigerator and consume within 3-4 days. For creative inspiration, check out our collection of leftover BBQ chicken recipes – they’re perfect for transforming your delicious leftovers into exciting new dishes. Now, let’s jump to the recipe and get cooking!
★
★
★
★
Instant Pot BBQ Chicken Thighs
Pin Recipe
Comment
Print Recipe
Equipment
-
1 pressure cooker
Ingredients
- 4 chicken thighs
- 2 tbsp olive oil
- 1/2 c chicken broth
- barbecue sauce
Instructions
-
Line a baking sheet with foil and set aside for later use. Add olive oil to your Instant Pot and set it to the Sauté function. Thoroughly blot the chicken skins with paper towels to dry them, then season both sides of the chicken thighs with salt and pepper.
-
Once the oil is hot, carefully add the chicken thighs to the pot. Cook for approximately 3-5 minutes per side to achieve crispy, golden-brown skins. Remove the browned chicken thighs from the pot and set them aside on a plate.
-
Pour in the chicken broth. Use a wooden spatula to scrape all the delicious stuck-on bits from the bottom of the pot. This step is essential for deglazing and preventing a “Burn” notice. Place the browned chicken thighs back into the Instant Pot, arranging them with the bones facing the bottom. Secure the Instant Pot lid and ensure the pressure release valve is set to the sealing position.
-
Select the “Poultry” or “High Pressure” function and set the cooking time for 12 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes. After 5 minutes, carefully quick-release any remaining pressure before opening the lid.
-
Carefully open the Instant Pot. Using tongs, remove the tender chicken thighs and place them onto your prepared baking sheet.
-
To finish, add a dollop of barbecue sauce to each thigh and spread evenly using a pastry brush. Place the baking sheet into the oven under the broiler. Broil for about 5 minutes, or until the barbecue sauce is bubbly and caramelized. Remove from the oven and serve your delicious Instant Pot BBQ chicken thighs immediately!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Frequently Asked Questions About Instant Pot BBQ Chicken Thighs
Chicken should not be tough when cooked in an Instant Pot. If you find your chicken isn’t falling apart easily with two forks, it likely wasn’t cooked long enough. Most poultry pieces, like thighs, require at least 12 minutes of high pressure. A whole chicken, however, needs closer to an hour to become truly fall-off-the-bone tender. Additionally, always allow for at least a partial natural pressure release; this gradual steam release is crucial for keeping the meat exceptionally juicy and tender, preventing it from drying out or becoming stringy.
The timing of applying barbecue sauce depends entirely on your cooking method. When preparing chicken in the oven, I like to brush some sauce on during the final stages of baking, often with the foil still on to allow it to warm through. Then, once removed, I add a fresh layer of sauce for a beautiful glaze that can caramelize. For BBQ chicken thighs in Instant Pot, the best approach is to apply the sauce at the very end, just before crisping the skin under the broiler or in an air fryer. This prevents the sugars in the sauce from burning during the high-pressure cooking cycle, ensuring a perfect finish.
A pastry brush is an invaluable tool for applying barbecue sauce, allowing you to evenly coat the chicken without oversaturating it. Simply pour your desired amount of sauce into a small bowl, dip your pastry brush, and generously coat the entire surface of the chicken skin. This method ensures a thin, even layer that will bake on beautifully and caramelize, creating a sweeter, bolder, and richer flavor. For added depth, you can apply multiple thin layers.