Instant Pot BBQ Chicken | 5 Ingredient Recipe | Keto-Friendly

BBQ chicken never gets old and there are unlimited combinations of seasonings, sauces, and cooking techniques to achieve success. I bought up several packages of chicken leg quarters when they were on sale a few months ago and have been experimenting and meal prepping every couple weeks. This easy recipe is the result of one of those meal preps.

I'm a fan of the G. Hughes sugar free sauces and dressings and they come in so many varieties (looking forward to opening the Carolina Gold bottle in my pantry!). But this technique works just as well with non-keto ingredients. So if you are not concerned with carbs, feel free to use full-sugar sweetener and sauce.

NOTE: The longest step in this recipe is browning the chicken. The flavor bonus makes it worth it for me, but I can understand if you want to skip this step. If you do, increase the cook time to 12 minutes. And of course, adjust according to the brand/model of pressure cooker that you are using.

#keto #bbqchicken #instantpotketorecipe #instantpot #madewithfilmora #ghughessugarfree @ghughessugarfree

**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**

Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1

Today’s Ingredients:
5 lbs chicken thighs and legs, bone-in, skin-on (about 4 pieces each thigh/leg)
salt & black pepper, to season
2 TB vegetable oil
1 cup chicken broth (Better-than-Bouillon and water in the video)
1 TB golden monk fruit or other zero carb sweetener (Lakanto in the video)
2 TB apple cider vinegar (Bragg in the video)
16 oz bottle sugar-free BBQ sauce, divided (G. Hughes in the video)

Instructions: 10 minutes + 10 min NPR
1. Preheat Instant Pot on the highest sauté setting and add the vegetable oil when the display reads “HOT.”
2. Brown the chicken on each side: Pat the chicken dry and season generously with salt and pepper on skin side. Place the chicken (skin-side down first) into the pot and cook for about 5 minutes to brown the skin, season the other side, and flip to brown the other side for about 5 minutes. Work in batches to avoid overcrowding the pot; there should be space between each piece so the chicken browns instead of steams. Moved browned chicken back to holding tray as you continue browning remaining pieces.
3. Add chicken broth and deglaze the bottom of the pot. Make sure to scrape up every bit of the delicious fond for two reasons: 1) it flavors the cooking liquid, and 2) it will avoid getting a “BURN” warning later.
4. Add sweetener, vinegar, and 1 cup BBQ sauce and stir just to combine.
5. Layer the chicken back into the pot, allowing gaps around each piece for steam to move around.
6. Lock and seal the lid and cook on high for 10 minutes followed by a 10-minute natural pressure release. Then release any remaining pressure and reopen the lid. Turn your oven broiler on to preheat during the last 5 minutes.
7. Line a sheet pan with parchment paper or aluminum foil and place the chicken on the pan. Brush with BBQ sauce and place under an oven broiler to char up the sauce. Keep a close eye on it to make sure you pull them out before they burn. Optionally, you can flip and repeat on both sides. [You can also do this step on a grill or in an air fryer.]
8. Serve with extra BBQ sauce and ENJOY!