BBQ Chicken in the Instant Pot
A healthy BBQ recipe that goes great over a sweet potato, white potatoes, or on a bun at your next picnic!
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BBQ Chicken in the Instant Pot
A healthy BBQ recipe that goes great over a sweet potato, white potatoes, or on a bun at your next picnic!
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time | Passive Time |
| 12 minutes | 10minutes |
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Ingredients
- 3 Medjool datespitted
- 1/2 cup very hot water
- 115 oz. can tomato sauce
- 1/2 cup apple cider vinegar
- 1Tablespoon spicy brown mustard
- 1Tablespoon onion powder
- 1teaspoon garlic powderor granulated garlic
- 1Tablespoon smoked paprika
- 1/2teaspoon salt
- 1/2teaspoon black pepper
Seasoning for Chicken
- 3Tablespoons onion powder
- 1Tablespoon garlic powder
- 1/2teaspoon smoked paprika
- 1/2teaspoon salt
- 1/2 teaspoon pepper
Chicken and Aromatics
- 2pounds boneless skinless chicken thighs
- 1cup red onion
- 3cloves garlicpressed, or chopped fine
- 3 Tablespoons olive or avocado oil
Instructions
- Soak the dates in the hot water for ten minutes. Add to blender or food processor with all the other ingredients and blend well.
- Blend the seasoning ingredients together and stir well. Rinse chicken pieces and pat dry. Lay out a piece of parchment or tin foil on a cutting board. Please chicken pieces on the board and cut thighs in half. Generously season both sides of the chicken with rub.
- Measure out 2 generous cups of the BBQ sauce into a pourable measuring cup or bowl.
- Turn on the sauté button on the Instant Pot and add the oil. When it is hot and shimmering, add the onion and cook for 4-5 minutes. During the last minute, add the garlic and stir well. Turn the IP off. Pour in a little of the sauce and stir well to deglaze the pot.
- Add the rest of the sauce, and all the pieces of chicken and stir to coat well. Lock on the lid and set the toggle to sealing. Set the manual/pressure cook button to 12 minutes.
- When the pot is done cooking, allow for a ten minute NPR – natural pressure release. Then, carefully remove the lid and set aside. Take the pieces of chicken out and set them on a plate to cool slightly.
- Turn the sauté function on and let the sauce bubble and cook down for 4-5 minutes. If it is very thin, you can make a corn starch slurry with the extra sauce and add here to thicken.
- Using two forks, shred the chicken and then add back into the pot. Serve over a baked sweet potato, white potatoes, or on a bun or wrap. Garnish with cilantro or parsley and some diced red onion.