Instant Pot Barbecue Chicken Baked Potatoes
Get out of the boring dinner-time routine and experience the layers of flavor with this recipe for instant pot barbecue chicken baked potatoes. You won't regret it!
Servings: 4
Calories: 922kcal
Equipment
Ingredients
- 1 cup chicken stock
- 1 pound boneless skinless chicken thighs
- 1/2 medium white onion finely chopped
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons salt divided
- 4 medium russet potatoes scrubbed, rinsed and dried
- 4 teaspoons olive oil
- 2 cups barbecue sauce
- 1 cup shredded sharp cheddar cheese
Instructions
- Pour chicken stock into the liner of your electric pressure cooker.
- Layer the chicken on top and sprinkle with onions.
- In a small bowl, whisk together the brown sugar, worcestershire sauce, liquid smoke, onion powder, garlic powder, paprika, and 1/2 teaspoon salt. Pour over the chicken.
- Close the lid on the instant pot and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 15 minutes on high pressure.
- Allow the instant pot to naturally release pressure before removing lid.
- Meanwhile, rub clean potatoes with olive oil and coat with remaining 1 teaspoon salt.
- Place potatoes inside air fryer or a traditional oven.
- Cook at 400 degrees for 50 minutes, using tongs to flip halfway. Potatoes will be fork tender when ready to eat.
- When the instant pot cooking cycle is complete, remove the chicken from the juices and shred with two forks.
- Stir in barbecue sauce.
- Serve barbecue chicken over baked potatoes topped and with cheddar cheese.
Nutrition
Serving: 1baked potato with chicken | Calories: 922kcal | Carbohydrates: 106g | Protein: 49g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 2952mg | Fiber: 6g | Sugar: 56g