Instant Pot Bbq Chicken Thighs

Instant pot bbq chicken thighs recipe so simple, easy, and quick. This pressure cooker chicken thighs are not only tender, they are juicy and super delicious. Learn how to cook instant pot chicken thighs from fresh or frozen chicken.

INSTANT POT BBQ CHICKEN THIGHS

This Instant pot bbq chicken thighs are moist, sweet, sticky, well seasoned and absolutely delicious.

It’s easy to cook, flavorful and this recipe is foolproof.

Making bbq chicken in the instant pot cuts the cooking time in at least half and much easier than making it on the grill.

You can use frozen or fresh chicken for this recipe. I have detailed the cooking time for both.

In this post, I have included details on ingredients, how to make chicken thighs in the instant pot, what to serve with, how to store and tips so make sure you read through the post before getting to the printable recipe card at the bottom of the post.

INGREDIENTS FOR INSTANT POT BBQ CHICKEN THIGHS

(Detailed ingredient list, measurements and directions in the recipe card at the end of this post) :

Chicken thighs – Fresh or frozen, bone-in chicken thighs.

Black pepper

Paprika

Parsley

Bbq Sauce

Salt

HOW TO MAKE BBQ CHICKEN THIGHS IN INSTANT POT

The cooking process of this instant pot bbq chicken thighs recipe is easy. Let me show you.

Pat chicken dry with a paper towel.

Add paprika, parsley, black pepper, salt and half of the bbq sauce. Mix together.

Pour a cup of water in the pot of the instant pot then put in a trivet.

Arrange marinated chicken thighs on the trivet then close the instant pot with its lid. Lock the knob into sealing.

Switch on instant pot and set to manual pressure cook on high for 14 minutes. After the 14 minutes cycle is completed, do a 3 minutes natural release.

Take out the chicken and arrange on an oven tray. Brush with the remaining half of the barbeque sauce then brown in the oven at 200C for 10 minutes.

Serve bbq chicken thighs with sides and enjoy.

INSTANT POT BBQ CHICKEN THIGHS FROM FROZEN

If cooking from frozen, rinse off ice glaze, separate the chicken and season with the spices and barbeque sauce.

Add water to the instant pot and place trivet in the pot. Arrange chicken thighs on trivet then close the IP with its lid. Lock the knob into sealing.

Switch on instant pot and set to manual pressure cook on high for 18 minutes. After the 18 minutes cycle is completed, do a 3 minutes natural release.

Take out the chicken and arrange on an oven tray. Brush with the remaining half of the barbeque sauce then brown in the oven at 200C for 10 minutes.

Serve bbq chicken thighs with sides and enjoy.

HOW LONG TO COOK FROZEN CHICKEN THIGHS IN INSTANT POT

For this recipe, with the size and recommended settings, it takes 21 minutes. 18 minutes of pressure cooking and 3 minutes of natural pressure release.

SERVING SUGGESTION

Serve with sides like

Roast potatoes

Instant pot baked potatoes

Instant pot carrots

STORAGE

Bbq chicken will last in the fridge for up to 3 days. It will last in the freezer for 3 months. Leave to cool before storing.

Reheat in the oven or microwave.

TIPS

• If you’re not sure chicken is cooked through, check with a meat thermometer that the internal temperature of the chicken is at least 165F (75C).
• If using frozen chicken, deglaze first.

MORE INSTANT POT RECIPES

Instant pot chicken legs

Instant pot rice and beans

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