This recipe is straightforward. Even if my son dislikes cabbage, he will eat this like crazy. Use ground turkey and low-fat sausage to make it low-fat. They won’t be able to tell them apart.
| Prep Time: | 5 mins |
| Cook Time: | 19 mins |
| Total Time: | 24 mins |
| Servings: | 8 |
| Yield: | 8 4-ounce servings |
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon ground paprika
- salt and ground black pepper to taste
- 1 onion, minced
- ½ cup chile sauce
- ½ cup water
- 2 tablespoons vinegar
Instructions
- Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
- Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
- Cover pressure cooker with lid and cook according to manufacturer’s instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.
- Substitute any cut of chicken for chicken thighs, if desired. The amount of chicken can be increased to up to 3 pounds in this recipe.
- Make sure to cook the chicken long enough, or the sauce will be too watery. Don’t be tempted to stop the pressure cooker too early.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 313 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was tasty. The flavor is not representative of an American’s idea of barbecue, but it is still a good dish. I would make it again. A little more flavor would push this up to an amazing/great recipe.
Yummy and super easy!!
Yummy.I did not add anything else to the recipe,otherwise I might as well submit my own.
Made it pretty much as the recipe, but not a big fan of “creole seasoning” so made my own, was GREAT! Having an avocado tree, I’ll be making this again, and again…..
So this is what the rest of the world refers to as BUFFALO chicken. Not BBQ. But it was still delicious! But maybe change the name? =)
The smell in my house from this chicken is amazing!!!!! I can’t wait until it’s done
Used chicken parts. Browned and pressure cooked for 20 minutes. Came out perfect. Will definitely make again.
No change and I love it, thanks
Was a great tasting dish. First dish in new quick pressure pot. Family enjoyed it. But little watery after cooking. May have to use less water than recipe calls for.
My sauce wasn’t thick like theirs. I didn’t change anything. The flavor wasn’t as good as I would have thought. I’ll make some changes next time.
Followed recipe exactly except not 15 min. pressure cooking! No, no! My pressure cooker is 15 lbs pressure, so it was 8 min., then let pressure drop off by itself. Chicken color was mustard yellow and though “good”, did not taste at all like barbeque. Adding the Fred’s Hot Sauce gave it the photo red color and spiced it up. Since I like using my p-cooker, will probably try this recipe again, but with a BBQ sauce instead.
1. No way on God’s green earth should this be called barbecue when it doesn’t use barbecue sauce/ingredients nor does it use barbecue technique. 2. Flavor was just okay for what is was. 3. Would not make again, it’d be a waste of chicken.
I am so happy to see a pressure cooker recipe on one of my usual recipe sites. I recently cooked chicken in my 6qt Power Pressure cooker. It came out great! I didn’t use this recipe but I’m sure it will come out great when I do. More Pressure cooker recipes please.
It still tasted OK, but 15 minutes and “natural release” basically made it mush.
Great. I add some cornstarch to the souce
Tasted nothing like BBQ. My kids and I did not enjoy this recipe.
I didn’t make any changes and will have it again. This was my first pressure cooker dinner, and my husband loved it.
I highly recommended you marinating at least an hour ahead. Came out okay!
I loved the simplicity of this recipe. But I cheated and used our favorite bottled barbecue sauce adding the onions, vinegar and water to it. Halved the recipe (only 2 of us) and I cooked an extra 5 minutes but the sauce was still too runny and didn’t stick to the chicken. So I put the chicken under the broiler until crispy. It did have very good flavor and was tender. Next time I will probably only add half the water or none at all. Update: Made again using no extra water in the cooker. Worked better but still needed to broil to crisp and caramelize the sauce.
Very tasty and tender! Used 6 hind quarters weighed 2.8 # before deboned and removed skin. Substituted chili sauce with Famous Daves Hot and Sassy barbecue sauce. Had plenty of sauce. Pressure cooked for 12 minutes and let it cool naturally for 5 minutes before released steam. Going to make again but may try different sauce next time.
I used 3 packages of Costco’s boneless thighs, and Stubb’s sweet heat Barbque sauce instead of chili sauce. The 3 grandkids and 4 adults gobbled it up — no leftovers. My Christmas present, Power pressure cooker XL , was on for 15 minutes, with immediate cool down. Next time I’ll try 10 minutes. Great recipe,thanks!