Juicy Instant Pot BBQ Chicken Thighs Ready in 30 Minutes
Looking for a quick and delicious dinner option? These bbq chicken thighs in the Instant Pot deliver maximum flavor with minimal effort. When outdoor grilling isn’t an option, this pressure cooker method creates fall-off-the-bone tender chicken coated in sweet and tangy barbecue sauce that your family will request again and again.
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Why You’ll Love This Pressure Cooker BBQ Chicken Recipe
There’s something magical about combining the convenience of pressure cooking with the irresistible flavor of barbecue. Here’s why this recipe deserves a spot in your regular meal rotation:
- Quick cooking time – Ready in just 30 minutes from start to finish
- Tender, juicy results – Pressure cooking makes the meat incredibly succulent
- Budget-friendly – Chicken thighs are economical and flavorful
- Year-round BBQ flavor – No grill or good weather required
- Family-approved – The perfect balance of sweet and savory
Ingredients for Perfect Instant Pot BBQ Chicken Thighs
- 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
- 1 tablespoon vegetable oil
- 1 cup BBQ sauce (your favorite brand)
- 1/2 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon cornstarch + 1 tablespoon water (for thickening sauce)
Equipment Needed
- Instant Pot or electric pressure cooker
- Tongs for handling chicken
- Measuring cups and spoons
- Small bowl for mixing cornstarch slurry (optional)
How to Make BBQ Chicken Thighs in the Instant Pot
- Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Turn on your Instant Pot and select the Sauté function. Add vegetable oil and heat until hot.
- Working in batches if necessary, place chicken thighs skin-side down in the pot. Sear until golden brown, about 3-4 minutes. Flip and sear the other side for 2-3 minutes. Transfer chicken to a plate.
- With the Instant Pot still on Sauté mode, add chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot (this prevents the burn notice).
- Add Worcestershire sauce, brown sugar, garlic powder, onion powder, and smoked paprika to the pot. Stir to combine.
- Return the chicken thighs to the pot, skin-side up. Pour 1/2 cup of BBQ sauce over the chicken.
- Close the Instant Pot lid and set the valve to the Sealing position. Select Pressure Cook (or Manual) and set to High Pressure for 10 minutes.
- Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully perform a quick release for any remaining pressure.
- Remove the chicken thighs and place them on a serving platter. Select the Sauté function again.
- Add the remaining 1/2 cup of BBQ sauce to the liquid in the pot and stir to combine. For a thicker sauce, mix cornstarch and water in a small bowl to create a slurry, then stir it into the pot. Let the sauce simmer for 2-3 minutes until thickened.
- Brush or spoon the thickened sauce over the chicken thighs and serve hot.
Pro Tips for the Best Instant Pot BBQ Chicken Thighs
- Don’t skip the searing step! This develops incredible flavor and helps the skin crisp up.
- For even crispier skin, place the cooked chicken under a broiler for 2-3 minutes after pressure cooking.
- Use bone-in, skin-on thighs for the juiciest results. Boneless thighs will cook faster (reduce pressure cooking time to 8 minutes).
- The sauce will continue to thicken as it cools, so don’t overdo the cornstarch.
Serving Suggestions for Instant Pot BBQ Chicken
These delicious bbq chicken thighs pair perfectly with classic comfort food sides:
- Creamy mashed potatoes or mac and cheese
- Classic coleslaw or corn on the cob
- Baked beans or roasted vegetables
- Cornbread or buttery dinner rolls
Storage and Reheating Instructions
This dish makes excellent leftovers! Here’s how to store and reheat your BBQ chicken:
- Refrigerate: Store cooled chicken and sauce in an airtight container for up to 4 days.
- Freeze: Place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm chicken in a 350°F oven for 15-20 minutes, or microwave individual portions on 70% power until heated through.
FAQs About Making BBQ Chicken Thighs in the Instant Pot
Can I use frozen chicken thighs?
Yes! Skip the searing step and increase the pressure cooking time to 15 minutes. The sauce might be a bit thinner, so you may want to use the cornstarch slurry to thicken it.
What if I don’t have BBQ sauce?
You can make a quick homemade version with ketchup, brown sugar, vinegar, Worcestershire sauce, and your favorite seasonings.
Can I make this recipe with chicken breasts instead?
Absolutely! Use bone-in chicken breasts and cook for 8 minutes at high pressure. Boneless breasts will need only 6 minutes. Be careful not to overcook as breasts can dry out more easily than thighs.
My sauce is too thin. How can I thicken it?
After pressure cooking, remove the chicken and use the Sauté function to simmer the sauce until it reduces to your desired consistency, or use the cornstarch slurry method described in the recipe.
Why These Instant Pot BBQ Chicken Thighs Are a Game-Changer
There’s nothing quite like the convenience of making tender, flavorful bbq chicken thighs in the Instant Pot. This recipe delivers restaurant-quality results in a fraction of the time traditional methods require, making it perfect for busy weeknights or when you’re craving barbecue flavor without firing up the grill.