Ingredients
Scale
- 6–8 boneless, skinless chicken thighs
- Salt
- Pepper
- 1 cup water
- ¼ tsp. liquid smoke
- ¼ cup barbecue sauce
- 1 Tbsp. vegetable oil
Instructions
- Season the chicken thighs liberally with salt and pepper.
- Measure 1 cup water into the bottom of your Instant Pot insert. (*1 and ½ cups for an 8-quart Instant Pot.)
- Stir in the liquid smoke.
- Put the trivet or a steamer basket on top of the water. Put the thighs on top of the trivet in a single layer.
- Seal the Instant Pot and set the valve to sealing. Set the Instant Pot to pressure cook on high for 10 minutes (14 minutes if frozen).
- Once the pressure cooker has counted down, let it do a natural release for 5 minutes before turning the valve to vent.
- Once the pressure button drops, remove the lid.
- Remove chicken thighs and brush with sauce.
- Set the Instant Pot to Sauté. Add the oil.
- Return the chicken to the pot and cook for 2-3 minutes per side, until the sauce is caramelized and the chicken begins to brown in spots.