Super quick Instant Pot BBQ Chicken on a baked potato! Such a fantastic idea for a quick week day dinner that will leave everyone stuffed!
Credit: foodnetwork.com but with a few adjustments
Total: 1 hr 50 min (If you do the potatoes in a microwave, cook time is only 30 min)
Active: 25 min
Yield: 4 servings
4 pounds boneless, skinless chicken thighs
1 1/2 cups BBQ sauce
1/4 cup Agave
1 tablespoon vinegar
1 teaspoon kosher salt
3 chipotle peppers in adobo
2 cloves garlic, minced
4 medium russet potatoes
Vegetable oil, for baking potatoes
sour cream, topping
shredded Cheddar, topping
diced green onion, topping
Special equipment: a multi-cooker
For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook’s Note).
For the potatoes: Preheat the oven to 400 degrees F or use a microwave.
Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour or you can do them in the microwave for 15-20 mins. That is how we did them. Much faster for us when we are in a hurry for dinner.
Slice the potatoes lengthwise three-quarters of the way through. Add chicken, sour cream, Cheddar, green onion (optional) and drizzle of reserved sauce to each potato. Serve immediately.
To reheat frozen sauce, simply thaw, then tip into a skillet and reheat until warm, 5 to 7 minutes.
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