One-Pan Barbecue Chicken and Roasted Sweet Potatoes
This barbecue chicken recipe is simple, requires minimal cleanup, and is packed with flavor. Juicy chicken thighs and roasted sweet potatoes are coated in a sweet and tangy barbecue sauce, making it a perfect one-pan meal.
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main ingredients
- 4 Chicken thighs bone-in, skin-on, about 2 ¼ pounds total
- 1 ½ cups Barbecue sauce preferably sweet and mildly spicy
- 3 Potatoes diced into ½-inch pieces, use 2 peeled sweet potatoes and 1 unpeeled Russet potato
- 2 to 3 tablespoons Olive oil for drizzling over potatoes
- 1 teaspoon Salt or to taste
- 1 teaspoon Black pepper or to taste
Instructions
Instructions
- Pat your chicken thighs dry and season them with salt and pepper. Get them ready to soak up that barbecue sauce.
- Brush each piece with lots of barbecue sauce. Don't be shy here; that sauce is the star.
- Pour in a small bit of water or broth to the pressure cooker to help with steam and broth depth. Place the seasoned chicken thighs on the rack or bottom depending on your cooker.
- Lock the lid on tight, checking the sealing ring first so no steam escapes. Set your cooker to high pressure and start the timer for about 12 minutes. You’re going to love how fast this pressure builds.
- When the timer goes off, do a quick release carefully to avoid burning yourself on steam. Open the lid and remove the chicken, then toss in your diced potatoes with the olive oil, salt, and pepper mixed already.
- Place the potatoes around the chicken or maybe just under if you stacked them. Close the lid again and cook for 5 to 7 minutes on high pressure. When done, use slow release this time to keep everything tender but not mushy.
- Serve it all hot and get ready to dig in!
Notes
Store leftovers in airtight containers for up to 4 days in the fridge. Reheat in a skillet or microwave.