Instant Pot BBQ Chicken

  • Ready in 24m

  • Serves 6

  • 212 calories

  • 42.81g carbs

Instant Pot BBQ Chicken is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains approximately 11g of protein, 0g of fat, and a total of 213 calories. For $1.63 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. Not a lot of people really liked this hor d'oeuvre. If you have paprika, onion, liquid smoke, and a few other ingredients on hand, you can make it. It is brought to you by The Recipe Rebel. From preparation to the plate, this recipe takes about 24 minutes.

10 ingredients

  1. 6 tofu skin
  2. 6 tofu skin
  3. 1 tsp salt
  4. 3/4 tsps garlic powder
  5. 1/2 tsps paprika
  6. 1/4 tsps dried onion
  7. 1/4 tsps black pepper
  8. 2 chicken broth
  9. 1 tsp liquid smoke
  10. 1/2 cups barbecue sauce

Instructions

  1. Place chicken in 6 or 8 quart Instant Pot or pressure cooker.
  2. Combine salt, garlic powder, paprika, dried onion, black pepper and sprinkle over chicken, turning to coat all sides.
  3. Pour water (or other liquid) into Instant Pot -- feel free to experiment with different flavours as long as they are clear liquid!
  4. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 10 minutes (12-15 minutes for frozen or partially frozen).
  5. It will take about 10 minutes for the pressure to build and the cook time to begin counting down. When the cook time is over, allow the pressure to release naturally for 10-15 minutes, then open the valve and remove the lid.
  6. Remove chicken, brush with barbecue sauce, and either broil for 3-4 minutes until the skin begins to crisp up, or place on the grill for 4-5 minutes.
  7. *This chicken can be made ahead of time, cooked and stored in the refrigerator up to 24 hours before grilling or broiling.
Instant Pot BBQ Chicken

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