Description
Chicken tenderloins in a sweet and sour barbecue sauce made in record time with your electric pressure cooker.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 1/2 pounds chicken tenderloins (mine were frozen)
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- Pinch of cayenne pepper
- 1 Tbsp dry minced onion
- 3/4 cup ketchup
- 2 Tbsp lemon juice
- 2 tsp mustard
- 1 Tbsp brown sugar
- 1 tsp Worcestershire
- 2 Tbsp cornstarch + 2 Tbsp water
- Optional: shredded cheese for serving
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Add in the chicken.
- In a bowl whisk together the salt, garlic powder, pepper, cayenne, onion, ketchup, lemon juice, mustard, brown sugar and Worcestershire. Pour the mixture over the chicken (don’t stir).
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cornstarch and 2 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir slurry into Instant Pot to thicken the sauce. Once thickened, turn off the pot.
- Serve chicken and enjoy! If desired, sprinkle chicken with cheese.
Slow Cooker Instructions:
- Add chicken, salt, garlic powder, pepper, cayenne, onion, ketchup, lemon juice, mustard, brown sugar and Worcestershire into slow cooker. Stir to combine (no broth for slow cooker version).
- Cover and cook on low for 2 hours.
- Serve chicken and enjoy! (no cornstarch for slow cooker version) If desired, sprinkle chicken with cheese.
- Category: Chicken
- Method: Instant Pot or Slow Cooker