Instant Pot BBQ Chicken Thighs

Recipe View Engage the Saute function on your Instant Pot (or similar multi-functional pressure cooker). Introduce the vegetable oil and allow it to heat until shimmering. (2 minutes)

Recipe View Carefully place the chicken thighs into the hot oil, browning each side to a golden perfection. This should take approximately 3 minutes per side. Once browned, transfer the thighs to a separate plate.

Recipe View Pour the chicken stock into the Instant Pot. With a wooden spoon, gently scrape the bottom of the pot to release any flavorful browned bits. Deglaze for about 1 minute. Turn off the Instant Pot.

Recipe View Incorporate the chopped celery and half a cup of barbecue sauce into the pot. Return the browned chicken thighs, nestling them amidst the mixture. Stir gently to ensure even distribution of flavors.

Recipe View Secure the lid, ensuring it's properly locked. Select the high-pressure setting according to your appliance's instructions. Set the timer for 8 minutes. Allow the pressure to build naturally (approximately 10-15 minutes).

Recipe View While the Instant Pot works its magic, position an oven rack about 6 inches from the broiler and preheat the broiler on a low setting.

Recipe View Once the timer sounds, carefully release the pressure using the quick-release method, following your Instant Pot’s guidelines (approximately 5 minutes). Unlock and remove the lid.

Recipe View Gently transfer the chicken thighs to a baking sheet. Generously baste with the remaining half cup of barbecue sauce.

Recipe View Broil for 5 minutes, or until the chicken achieves a tantalizing crispiness and the sauce caramelizes beautifully. Keep a close watch to prevent burning.