Smoky Barbecue Chicken, (Instant Pot)

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Pre-Notes

This makes a great sandwich served with coleslaw on top!

Ingredients

Chicken

1. 2 1/2 lbs boneless, skinless chicken thighs
2. 1 t kosher salt

Barbecue Sauce

3. 1/2 c ketchup
4. 1 T packed dark brown sugar
5. 2 t molasses
6. 2 t Worcestershire sauce
7. 2 t chopped chipotle chile in adobo sauce
8. 1 t apple cider vinegar
9. 1 garlic clove, minced
10. 3/4 t smoked paprika
11. 1/2 t pepper
12. 1/4 t dry mustard powder

Instructions

Chicken

1. Season the chicken thighs with salt and let them sit while you prepare the sauce.

Barbecue Sauce

1. Set the instant pot on the saute function.
2. Add the ketchup, brown sugar, molasses, worcestershire, chipotle chile, vinegar, and garlic.
3. Stir in the paprika, pepper, and dry mustard, and simmer until the mixture is a darkened and thikened paste. (3 to 5 minutes)
4. Stir in the chicken.
5. Cover and cook on high pressure for 15 minutes.
6. Let the pressure release naturally.
7. Using tongs, transfer the chicken to a large bowl, leaving the sauce in the instant pot.
8. Set the cooker on the saute function and simmer the sauce until it has thickened to taste (remembering that it will continue to thicken as it cools), 5 to 10 minutes.
9. Meanwhile, shred the chicken.
10. Toss the chicken with the barbecue sauce.

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