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Tender BBQ Chicken

 Tender BBQ Chicken
“When we can’t barbecue on the grill, I bring out my pressure cooker for this fall-off-the-bone BBQ chicken,” relates field editor Diane Hixon of Niceville, Florida. Her jazzed-up BBQ sauce adds good flavor.
4 ServingsPrep: 20 min. Cook: 10 min. + cooling


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 tablespoons canola oil
  • 2 cups barbecue sauce
  • 1-1/2 cups coarsely chopped onions
  • 1 large green pepper, chopped


  • In a pressure cooker, brown chicken in oil in batches over medium
  • heat. Remove chicken and keep warm. Combine the barbecue sauce,
  • onions and green pepper in pressure cooker. Return chicken to the
  • pan; stir to coat.
  • Close cover securely; place pressure regulator on vent pipe. Bring
  • cooker to full pressure over medium-high heat. Reduce heat to medium
  • and cook for 10 minutes. (Pressure regulator should maintain a slow
  • steady rocking motion; adjust heat if needed.) Remove from the heat;
  • allow pressure to drop on its own. Yield: 4 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Nutritional Facts: 2 pieces equals 423 calories, 18 g fat (4 g saturated fat), 110 mg cholesterol, 1,114 mg sodium, 24 g carbohydrate, 3 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Tender BBQ Chicken (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.