Description
Tender chicken thighs in a homemade tomato-based barbecue sauce topped with cheese and bacon.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 small onion, halved and thinly sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 Tbsp maple syrup
- 1 tsp paprika
- 1 tsp smoked paprika (or 2 tsp if you like a little heat)
- 1 Tbsp balsamic vinegar
- 1 1/2 tsp apple cider vinegar
- 2 Tbsp low sodium soy sauce
- 1 tsp yellow mustard
- 1/2 tsp liquid smoke
- 2 Tbsp tomato paste
- 8 boneless skinless chicken thighs, trimmed of excess fat
- 1 (14.5 oz) can crushed tomatoes
- 2 Tbsp cornstarch
- 1 cup shredded monterey jack cheese
- 1/3 cup bacon crumbles
Instructions
- Add broth, onion, garlic powder, onion powder, pepper, syrup, paprikas, vinegars, soy sauce, mustard, liquid smoke and tomato paste into Instant Pot. Add the chicken into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Use tongs to move the chicken to a pan and set aside. Pour the crushed tomatoes into the Instant Pot. Thicken the sauce in the Instant Pot with a cornstarch slurry. In a small bowl stir together 2 Tbsp cornstarch and 2 Tbsp water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch into the pot and stir until thickened.
- Taste test the sauce and if needed add some salt to taste (I added in a pinch of kosher salt). Pour the thickened sauce over the chicken. There is a lot of sauce and I only poured about 2/3 of it over the chicken.
- Sprinkle the cheese over the top of the chicken and then sprinkle the bacon on top. Broil for about 2-3 minutes in your oven. (Alternately, you can do this step in your Instant Pot with an air fryer lid).
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot