Sweet Bbq Pressure Cooker Grilled Chicken Recipes

Steps:

• For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
• When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
• For the potatoes: Preheat the oven to 400 degrees F.
• Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

Steps:

• Place the first 6 ingredients in a 6-qt. electric pressure cooker; top with barbecue sauce. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Quick-release pressure. Remove chicken, sausage and vegetables from cooker (a thermometer inserted in chicken should read at least 170°) and keep warm., Select saute setting and adjust for low heat; bring the liquid to a boil. Reduce heat; simmer until thickened, 12-15 minutes, stirring occasionally., Serve chicken, sausage and vegetables with the sauce. If desired, top with jalapeno.

Steps:

• Place the first 7 ingredients in a 6-qt. electric pressure cooker; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°., Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.

Steps:

• For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate 4 hours to overnight. Add bay leaves to remaining marinade; cover and refrigerate., Meanwhile, in a large saucepan, combine tomato puree, honey, molasses, salt, thyme, cayenne, pepper and remaining marinade. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until liquid is reduced by half. Remove from heat. Remove bay leaves; stir in vinegar. Reserve 1 cup sauce for serving; keep warm., Drain chicken, discarding marinade in bag. Grill chicken, covered, on an oiled rack over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve chicken with reserved sauce.

Steps:

• Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
• Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
• Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
• Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

Steps:

• Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
• In separate container combine beer, water, and chicken bouillon; pour into pressure cooker.
• Place chicken into cooker and cook at 15 lbs pressure for 20 minutes.
• Use the natural release method.
• Put the chicken on the grill; cook for 10 minutes.
• Brush chicken with barbecue sauce and cook for an additional 5 minutes.
• A little time consuming but worth the effort!