Instant Barbecue Chicken

This instant barbecue chicken is pressure-cooked to juicy perfection, then shredded and tossed in thickened barbecue sauce—ideal for serving on flatbreads with pineapple, red onion, and melty cheeses for a fast, smoky, and satisfying dish.

Recipe Information

Total Time:

Yield:

4 cups

Ingredients

¾ cup apple cider or refrigerated pure pressed apple juice

1½ cups barbecue sauce, divided

2 teaspoons smoked paprika

1 teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken thighs

Directions

In a 6-quart. electric pressure cooker whisk together apple cider, ½ cup barbecue sauce, smoked paprika, chili powder, garlic powder, salt and pepper. Add chicken thighs; stir to coat.
Cover and cook on poultry setting and high pressure for 8 minutes. Place towel over release valve, then move release valve to quick-release position. Carefully remove towel and allow steam to release.
Remove lid and using a slotted spoon, transfer chicken to a cutting board. Whisk remaining 1 cup barbecue sauce into cooking juices. Cook, uncovered, on sauté setting for 8 to 10 minutes or until slightly thickened. Meanwhile, use two forks to shred chicken; transfer chicken to a bowl.
Add ⅓ cup thickened barbecue sauce to chicken; toss to coat.