Recipe Details
Ingredients
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1tablespoonvegetable oil
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2poundsskin-on, bone-in chicken thighs
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½cupchicken stock
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2stalkscelery, chopped
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1cupbarbecue sauce, divided
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
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Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
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Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
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Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to low.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
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Broil for 5 minutes or until crisp.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories505 | |
| % Daily Value * | |
| Total Fat 27g |
35% |
| Saturated Fat 7g |
36% |
| Cholesterol 142mg |
47% |
| Sodium 857mg |
37% |
| Total Carbohydrate 23g |
9% |
| Dietary Fiber 1g |
3% |
| Total Sugars 17g |
|
| Protein 39g |
|
| Vitamin C 1mg |
6% |
| Calcium 34mg |
3% |
| Iron 2mg |
12% |
| Potassium 519mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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