This Instant Pot BBQ Chicken was the first recipe I tried after my mom gave me this cookbook and we were wowed. In fact, it was so good that I always wanted to double the recipe so there would be extra leftovers. The only problem was that scaling it up and cooking directly in the instant pot insert always resulted in a "burn" error message, probably a combination of the chicken being crowded + molasses and brown sugar. I have tinkered with scaling up, and have finally arrived at my favorite method.
Flavorwise, this is almost identical to the Melissa Clark's original recipe, but I have added some New Mexico Chili powder, but feel free to use your favorite chili powder. I really like the smokiness and heat of the chipotle in adobo, especially because you get that flavor without having to use a grill, but I wanted a little more depth to my seasoning and to make the chipotle a little less upfront and obvious...more like a handshake instead of a slap in the face. Play around and find what works for you. This is what works for me.
Tools you will need:
• 6 quart Instant Pot
• SILICONE Trivet Lifter with long handles...a rigid metal one with short handles are too hard to lift out
• 2 quart/64 oz soufflé/ramekin dish