Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •2 pounds skin-on, bone-in chicken thighs
- •0.5 cup chicken stock
- •2 stalks celery, chopped
- •1 cup barbecue sauce, divided
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
- Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
- Broil for 5 minutes or until crisp.
Nutritional Facts
Per 4 servings
- Calories: 505
- Carbohydrate: 23g
- Fat: 27g
- Fiber: 1g
- Protein: 39g
- Sugar: 17g
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