Smoky barbecue chicken from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 57) by Melissa Clark

  • chicken thighs
  • molasses
  • dry mustard
  • apple cider vinegar
  • Worcestershire sauce
  • tomato ketchup
  • sweet smoked paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jhallen on February 28, 2021

    This was good but not necessarily great. Certainly easy and everyone liked it.

  • Zosia on November 04, 2020

    We would have preferred a sauce that was a little less sweet and with more sharpness - an easy adjustment for next time - but the dish was still very good. I didn't cook the sauce down to a paste at the start, just brought it to a boil before adding the chicken, but I still got the "burn" message. Nothing was actually burning so I just added 60ml stock that was cooked off at the end. I used chicken breasts, 290gea, cooked at high pressure for 10 minutes with quick release. They were tender and juicy.

  • lchristoffersen on July 15, 2019

    I found that the thighs were significantly overcooked at 15 minutes on high pressure. I looked at online Instant Pot guides and found that most sources suggested 8 minutes (with a maximum of 10).

  • hirsheys on June 23, 2019

    Delicious and quite easy. Next time I'd maybe use chicken breasts, though I'm not sure that they'd be as moist. Still, the sauce is *very* tasty. I liked these on tortillas with some melty cheddar and cole slaw.

  • cdglamontagne on May 26, 2019

    We make this all the time for easy dinner or weekday lunches, but we cheat with Sweet Baby Ray's bbq sauce. The sauce in the recipe is good but I don't notice a huge difference to be honest.

  • mamacrumbcake on August 04, 2018

    This is good and easy and makes excellent sandwiches. I followed the directions exactly and it turned out great. There was no problem coming up to pressure, even though it seemed like there was not enough liquid. I used the full amount of chipotle and it was not spicy. The barbecue sauce is delicious!

  • westminstr on May 26, 2018

    We liked this one too (except for E). I made a half recipe and we ate it all. I omitted the chipotle, still good without though probably better with. Served w greens & cornbread.

  • TrishaCP on April 24, 2018

    Another fan here. Easy to pull together and the flavor was great. I didn't have chipotles in adobo, so I used 1/4 teaspoon ground chipotle chiles, which made it nice and smokey.

  • NJChicaa on April 01, 2018

    I didn't know if I was going to like the sauce as I smelled it cooking but my fears were for nothing. It was delicious! This is a wonderful recipe. Will make again and again.

  • purpleshiny on January 28, 2018

    We've made this several times. It's great in buns, but also great on polenta or on mac and cheese. Freezes and reheats beautifully. It's a little spicy as written (bonus for us, but not for everybody, so noting it here.)

  • clcorbi on December 19, 2017

    Excellent, and seriously speedy to throw together. Although MC mentions that you can substitute bottled barbecue sauce to make this recipe even faster, the sauce takes so little time and has such a lovely depth of flavor that I really don't think bottled would suffice. I chose to reduce the sauce at the end with the chicken still in the pot, shredding it as the sauce reduced, and that worked perfectly for me. We ate this scooped into soft tacos with some hot sauce and sliced cucumbers. Perfect.

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