Pressure Cooker Barbeque Chicken Recipes

PRESSURE-COOKER COLA BBQ CHICKEN

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.

HOW TO MAKE BARBECUED CHICKEN IN A PRESSURE COOKER

Steps:

• Pour water in the pressure cooker.
• Place the chicken pieces in the pressure cooker.
• Pour barbecue sauce over the top of the chicken.
• Place the lid on the pressure cooker; Bring to high pressure, reduce heat to stabilize pressure and cook for 15 minutes.
• Release pressure by putting the pressure cooker in the sink and running cool water over it.
• Serve while warm.

PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN

Steps:

• In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.

PRESSURE COOKER SAUCY BBQ CHICKEN THIGHS

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.

PRESSURE COOKER BBQ CHICKEN

Steps:

• Place chicken, chicken broth, and bbq seasoning in pressure cooker insert.
• Close and cook high pressure for 14 min.
• After the 14 minutes, allow the pressure cooker to naturally release for 10 min. Quick release any remaining pressure.
• Remove chicken and place in a large bowl and shred. Add bbq sauce and serve how you like.

PRESSURE COOKER BARBEQUE CHICKEN

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.

SWEET BBQ PRESSURE COOKER/ GRILLED CHICKEN

Steps:

• Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
• In separate container combine beer, water, and chicken bouillon; pour into pressure cooker.
• Place chicken into cooker and cook at 15 lbs pressure for 20 minutes.
• Use the natural release method.
• Put the chicken on the grill; cook for 10 minutes.
• Brush chicken with barbecue sauce and cook for an additional 5 minutes.
• A little time consuming but worth the effort!

PRESSURE COOKER BBQ CHICKEN RECIPE - (4.2/5)

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.