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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.
  • Total Time
    Prep: 20 min. Cook: 10 min. + releasing
  • Makes
    4 servings


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


  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. Combine remaining ingredients. Pour over chicken.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally. A thermometer inserted in chicken should read at least 170°. If desired, thicken cooking juices.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Nutrition Facts
1 serving: 423 calories, 18g fat (4g saturated fat), 110mg cholesterol, 1114mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 40g protein.

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Average Rating:
  • bicktasw
    Aug 7, 2020

    What a quick and easy way to make barbecue chicken! I used 4 pounds of bone-in skin-on chicken thighs instead of a whole cut up chicken. Everything else was as written. The sauce was wonderful and had a nice tang to it. I wouldn't change a thing in this recipe..... and we WILL be having it again!!

  • Rushed Mom
    Mar 19, 2020

    This is one of my family’s favorite recipes. I use to make it in a stove top pressure cooker and now make it in my IP or NF. We use 12 boneless/skinless chicken thighs and increase the bbq sauce by about 1/2 cup. So perfectly yummy. Thank you.

  • kimmie0931
    Jun 3, 2014

    I love my pressure cooker everything is good. Can not wait to try this recipe. More pressure cooker recipes would be great. Thanks for sharing.

  • SewStitchingCute
    Apr 2, 2013

    No comment left

  • kendra ann
    Mar 13, 2013

    No comment left