Pressure Cooker Barbeque Chicken Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select manual function. Place the trivet in the pot and add the water. Place wings on the trivet. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 to 25 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil.
• Remove wings from pressure cooker and pat dry with paper towels. Mix barbecue sauce and melted butter together in a bowl. Place wings on the prepared pan and baste with barbecue sauce mixture.
• Cook wings under the hot broiler, turning once, until desired crispness is reached, 5 to 15 minutes.

Steps:

• Place the first 7 ingredients in a 6-qt. electric pressure cooker; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°., Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• In a 5-7 quart pressure cooker, heat the oil over medium heat. Add the onion and garlic and cook until the vegetables soften about 2 minutes. Stir in the barbeque sauce and water. Add the chicken, leg quarters first, then the breasts, meaty sides up. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure. Cook for 10 minutes. Quick release the pressure and open lid. Transfer the chicken to an oiled broiler rack. Season the chicken with the salt and pepper and set aside. Position the broiler pan 6 inches from the source of the heat and preheat broiler. Meanwhile, bring the cooking liquid in the pot to a boil over medium-high heat. Cook uncovered, stirring often to avoid scorching until the sauce has thickened, about 5 minutes. Brush the chicken with the sauce. Broil until glazed, 2 to 3 minutes. Turn, brush with additional sauce, and broil until the other side is glazed. Serve hot, with the additional sauce on the side.

Steps:

• Place chicken in a 6-qt. electric pressure cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix tomato sauce, barbecue sauce, water, orange juice and seasonings; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170° If desired, serve with rice. Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Steps:

• Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
• Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
• Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.