Instant Pot BBQ Chicken with Rice and Green Beans


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


  • 2 1/2-3 lbs boneless skinless chicken thighs, fat trimmed
  • 1 teaspoon kosher salt
  • 3/4 cup ketchup
  • 5 teaspoons brown sugar
  • 3 1/2 teaspoons molasses
  • 2 1/2 teaspoons Worcestershire sauce
  • 2 1/2 teaspoons chipotle in adobo, chopped/puréed
  • 2 1/2 teaspoons New Mexico Chili Powder
  • 4 cloves garlic, grated on microplane or minced
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dry mustard powder
  • 3 teaspoons apple cider vinegar
  • RICE
  • 3 cups jasmine rice, rinsed
  • 2 Tablespoons butter
  • 1/2 teaspoon kosher salt
  • 2 pounds green beans, rinsed, ends trimmed
  • olive oil/butter
  • 1/4-1/2 cup slivered or sliced almonds


  1. CHICKEN: In large bowl, sprinkle salt over chicken thighs and let rest while you prepare the sauce.
  2. In sauce pan, combine ingredients for BBQ Sauce and saute on low-medium heat for 5 mins, stirring frequently until slightly thickened.
  3. Transfer sauce to bowl with chicken. Mix thoroughly.
  4. Put 1 1/2 cups water in Instant Pot.
  5. (Outside of Instant Pot) place soufflé dish on trivet lifter. Transfer sauced chicken to soufflé dish. Using trivet lifter, transfer souffle dish to instant pot.
  6. Cook on high pressure for 15 minutes and let it continue to cook until it releases naturally.

    (skip ahead to prepare rice and green beans while you wait for chicken to be done)
  7. Remove soufflé dish and use tongs to transfer to a bowl for shredding.
  8. Pour remaining sauce mixture back into stovetop sauce pan and simmer on low until thicker. Pour over shredded chicken.
  9. RICE: Combine ingredients in rice cooker and cook according to cooker directions.
  10. GREEN BEANS: In medium pan, toast almonds on low heat, shaking/stirring frequently until lightly brown. Remove from heat immediately, transfer to bowl and set aside.
  11. In same pan, on medium heat, add a drizzle of oil or butter to pan, heat for 30 seconds, add green beans and toss to coat. Cook until bright green or a little longer until slightly charred.
  12. Plate chicken on rice with green beans on the side. Sprinkle green beans with toasted almonds.
  13. Enjoy!