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Instant Pot BBQ chicken thighs are easy, quick, and delicious. They are made with simple ingredients and take only 5 minutes of hands-on time. These will be your go-to for busy nights and quick summer meals.
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With summer creeping in (it’s already 90° F here in April), I’ve been craving all the food—especially BBQ.
Now, living in southeastern North Carolina, BBQ is usually vinegar-based. But even though I’ve grown deep roots in the south, I still love red BBQ sauce slathered on grileld chicken.
But on busy weeknights, there’s no time to fire up the grill.
Thankfully, the Instant Pot saves the day…again. It’s consistently my go-to for quick, from-scratch meals like spaghetti, Hawaiian pork, and sweet and sour ribs—and now these BBQ chicken thighs.
They’re tender, saucy, and taste like they came off the grill, but with none of the fuss.
Buidling good habits for scratch cooking is the secret to easy, from-scratch dinners—and the Instant Pot makes it even easier.
While the chicken thighs are in the pressure cooker, throw together some quick baked beans with canned pinto beans and voila! You have a classic, delicious summer dinner.
Why You’ll Love This Recipe
Budget-Friendly: Chicken thighs are a budget-friendly cut that can help stretch your grocery budget and save money without sacrificing flavor.
Fast: Instant Pot BBQ chicken thighs take about 20 minutes to make, and only a few mintues of that is hands-on time.
Consistent Results: Instant Pot meals deliver consistent results. Every time you make BBQ chicken thighs, they are always perfectly tender.
Delicious: This recipe is family-tested and approved. My whole family enjoys eating these!
Ingredients
Chicken Thighs: I prefer boneless chicken thigh because they cook quickly and are easier to serve to little ones. Bone-in will work, but you will need to increase the cooking time to 10-12 minutes.
BBQ Sauce: Use your favorite BBQ sauce or try it with homemade blueberry BBQ sauce.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Instant Pot: Instant Pot: I prefer an 8-quart Instant Pot because I can make larger batches of food, but any size will work.
Baking Sheet: Use a baking sheet with a wire rack to caramelize the BBQ sauce just before serving.
Step-by-Step Instructions
Step 1: Add the water and 1/2 cup of BBQ sauce to the Instant Pot. Whisk to combine.
Step 2: Add the chicken thighs, onions, and garlic. Season with salt and pepper, then stir to coat the chicken in the BBQ sauce.
Step 3: Set the Instant Pot to high pressure and cook for 10 minutes.
It will take an additional 10-15 minutes for the Instant Pot to pressurize.
Step 4: While the chicken cooks, preheat the oven to broil and move the oven rack to the top position. Set a wire rack on top of a baking sheet.
Step 5: When the Instant Pot has finished cooking, let it naturally release for at least 5 minutes (or completely if you have the time).
Then, use a slotted spoon to transfer the chicken thighs to the prepared baking sheet.
Use a pastry brush to cover the chicken thighs with the remaining 1/2 cup of BBQ sauce.
Step 6: Broil for 2-3 minutes or until the BBQ sauce has set and is caramelized.
Step 7: Serve right away, topped with the cooked onions and enjoy with your favorite sides.
Tips for Success
- For easy clean up, you can cover the baking sheet with foil to catch the drips.
- If your broiler cooks unevenly like mine, rearrange or remove the done pieces after a few minues under the broiler, then continue broiling the remaining pieces until they are fully cooked.
- I’ve found that if I let the Instant Pot natually release for at least 5 minutes, the chicken is juicier. So don’t skip this step!
- Feel free to add any other ingredients or flavors you prefer. I’m cooking for a 4-year-old, so I don’t add anything spicy. But this would be really yummy with a little hot sauce or even hot honey.
- You can turn the leftover juice into a delicious sauce. Bring it to a boil and whisk in a corn starch slurry. We like to pour the sauce over rice and top it with the BBQ chicken thighs.
Serving Ideas
Sourdough: Make a BBQ chicken sandwich with sourdough buns or sandwich bread. I really like to make sliders with sourdough brioche rolls.
Mashed Potatoes: A side of mashed potatoes is a classic. I keep freeze-dried mashed potatoes on hand for quick weeknight meals.
French Fries: Beef tallow French fries and BBQ chicken are perfect for a classic summer cookout vibe.
Storing Leftovers
Store leftover in an airtight container in the fridge for up to 5 days.
To reheat, warm the chicken thighs in an oven at 250° F for 20-30 minutes. In a pinch, pop them in the microwave for a minute.
FAQs
Yes! Just add 5 minutes to the cook time.
The Instant Pot needs at least 1/2 cup of liquid to pressurize. I wouldn’t recommed adding more than 3/4 cup because too much liquid can dilute the flavor.
Yes, but for the best results, I recommend keeping them in a single layer. If you have to stack them, add an extra minute or two to the cook time.
If your chicken thighs are rubbery, it’s probably because they didn’t cook long enough or have enough time to naturally release. Pressure cooking uses both cook time and steam release to produce tender meat.
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Instant Pot BBQ Chicken Thighs
Ingredients
- 1/2 cup water
- 1 cup BBQ sauce, divided
- 4-5 pounds boneless skinless chicken thighs
- 1/2 onion, sliced
- 3 garlic cloves, chopped
- salt and pepper, to taste
Instructions
- Add the water and 1/2 cup of BBQ sauce to the Instant Pot. Whisk to combine.1 cup BBQ sauce, 1/2 cup water
- Add the chicken thighs, onions, and garlic. Season with salt and pepper, then stir to coat the chicken in the BBQ sauce.4-5 pounds boneless skinless chicken thighs, 1/2 onion, 3 garlic cloves, salt and pepper
- Set the Instant Pot to high pressure and cook for 10 minutes. It will take an additional 10-15 minutes for the Instant Pot to pressurize.
- While the chicken cooks, preheat the oven to broil and move the oven rack to the top position. Set a wire rack on top of a baking sheet.
- When the Instant Pot has finished cooking, let it naturally release for at least 5 minutes (or completely if you have the time). Then, use a slotted spoon to transfer the chicken thighs to the prepared baking sheet.
- Use a pastry brush to cover the chicken thighs with the remaining 1/2 cup of BBQ sauce.1 cup BBQ sauce
- Broil for 2-3 minutes or until the BBQ sauce has set and is caramelized.
- Serve right away, topped with the cooked onions and enjoy with your favorite sides.
Notes
- For easy clean up, you can cover the baking sheet with foil to catch the drips.
- If your broiler cooks unevenly like mine, rearrange or remove the done pieces after a few minues under the broiler, then continue broiling the remaining pieces until they are fully cooked.
- I’ve found that if I let the Instant Pot natually release for at least 5 minutes, the chicken is juicier. So don’t skip this step!
- You can turn the leftover juice into a delicious sauce. Bring it to a boil and whisk in a corn starch slurry. We like to pour the sauce over rice and top it with the BBQ chicken thighs.