Pressure-Cooker BBQ Chicken & Smoked Sausage
My party-ready barbecue recipe is perfect on weeknights, too. With just a few minutes of prep time, you still get that low-and-slow flavor everybody craves (thanks, pressure cooker!). Throw in minced jalapenos for extra oomph. —Kimberly Young, Mesquite, Texas
Total TimePrep: 10 min. Cook: 25 min. + releasing
- 1 medium onion, chopped
- 1 large sweet red pepper, cut into 1-inch pieces
- 4 bone-in chicken thighs, skin removed
- 4 chicken drumsticks, skin removed
- 1 package (12 ounces) smoked sausage links, cut into 1-inch pieces
- 1 cup chicken broth
- 1 cup barbecue sauce
- Sliced seeded jalapeno pepper, optional
- Place first 6 ingredients in a 6-qt. electric pressure cooker; top with barbecue sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. When finished cooking, quick-release pressure (a thermometer inserted in chicken should read at least 170°). Press cancel. Remove chicken, sausage and vegetables from cooker; keep warm.
- Select saute setting and adjust for high heat; bring liquid to a boil. Reduce heat; simmer until thickened, 12-15 minutes, stirring occasionally.
- Serve chicken, sausage and vegetables with sauce. If desired, top with jalapeno.
Nutrition Facts1 serving: 338 calories, 18g fat (7g saturated fat), 93mg cholesterol, 1009mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 25g protein.
Originally published as BBQ Chicken and Sausage in Cook It Fast, Cook It Slow
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