Craving that smoky, sweet, and tangy barbecue flavor but don’t have time to fire up the grill? The Instant Pot is your secret weapon! This recipe delivers incredibly tender, fall-off-the-bone chicken thighs drenched in a rich, thick barbecue sauce in under 30 minutes. It’s the perfect weeknight hero for a satisfying meal that tastes like it’s been slow-cooked for hours.
Ingredients
• 6 bone-in, skin-on chicken thighs, about 2 lbs / 900g
• ½ cup / 120 ml Low-Carb Barbecue Sauce
• 1 tsp / 5g minced Garlic
• 1 medium Onion, chopped
• 1 tbsp / 15 ml Olive Oil
• 1 ½ tbsp Arrowroot Starch
• ½ cup plus 2 tbsp / 150 ml Water, divided
• Salt and freshly ground Black Pepper, to taste
Instructions
1. Set the Instant Pot to SAUTE mode. Once hot, add the olive oil and chopped onion, cooking for 3-4 minutes until softened and translucent.2. Stir in the minced garlic and cook for another minute until fragrant. Pour in the barbecue sauce and ½ cup of water, stirring to combine and scraping up any browned bits from the bottom of the pot.3. Season the chicken thighs generously with salt and pepper, then place them in the sauce.4. Secure the lid, set the steam valve to ‘Sealing,’ and cook on HIGH pressure for 10 minutes.5. Once the cooking time is complete, perform a quick pressure release. Carefully transfer the cooked chicken to a serving plate.6. Switch the Instant Pot back to SAUTE mode to bring the sauce to a simmer. In a small bowl, whisk together the arrowroot starch and the remaining 2 tbsp of water to create a slurry.7. Pour the slurry into the simmering sauce, whisking constantly until it thickens, about 1-2 minutes.8. Return the chicken to the pot, tossing gently to coat in the thickened sauce. Serve immediately and enjoy!
Nutritional Information
• Per Serving: Calories: 449 | Total Fat: 12g | Net Carbs: 7g | Protein: 27g | Fiber: 0.5g
Pro Tips
• For a deeper flavor, sear the chicken thighs in the hot oil for 2-3 minutes per side before sautéing the onions. Remove the chicken, then proceed with the recipe.
• To get crispy skin, transfer the cooked chicken to a baking sheet after pressure cooking. Brush with sauce and broil for 2-4 minutes until the skin is browned and crisp.
• This recipe also works with boneless, skinless chicken thighs or breasts. Reduce the pressure cooking time to 8 minutes for boneless thighs or 7 minutes for breasts.
• For a smokier flavor, add ½ teaspoon of liquid smoke to the barbecue sauce mixture before pressure cooking.
FAQ
Q: Can I use boneless chicken for this Instant Pot BBQ recipe
A: Yes, this recipe works well with boneless, skinless chicken thighs or breasts. Simply reduce the high-pressure cooking time to 8 minutes for boneless thighs or 7 minutes for breasts to keep them tender.
Q: How do I get crispy skin on my BBQ chicken
A: To get crispy skin, transfer the cooked chicken to a baking sheet after pressure cooking. Brush the thighs with the thickened barbecue sauce and broil for 2-4 minutes until the skin is browned and crisp.
Q: My BBQ sauce is thin what should I do
A: The recipe includes a step to thicken the sauce. After cooking the chicken, remove it from the pot and turn on the SAUTE function. Whisk together the arrowroot starch and 2 tbsp of water to make a slurry, then pour it into the simmering sauce and whisk until it thickens.
Q: Can I make this recipe with a different kind of sauce
A: Absolutely. While this recipe calls for a low-carb barbecue sauce, you can easily substitute it with your favorite homemade or store-bought BBQ sauce. The cooking method and times will remain the same.
