4 pounds boneless, skinless chicken thighs or breasts
1–1/2 cup BBQ sauce (store-bought or homemade)
1/4 cup honey
2 chipotle peppers in adobo
1 teaspoon kosher salt
4 medium russet potatoes
snipped chives or chopped green onion
For the Barbecue Chicken:
Add the chicken, BBQ sauce, honey, chipotles, and salt to a pressure cooker along with 1/2 cup of water. Stir and coat the chicken breasts or thighs. Cover and position the vent to sealing. Set to manual pressure cook on high for 12 minutes.
When the chicken has finished cooking, quick-release the pressure, remove the lid and transfer the chicken to a large bowl. Shred with 2 forks. Add the sauce to the chicken in increments until it is deliciously saucy but not soupy. The unused sauce is great frozen for later bbq uses.
For the Potatoes:
Preheat the oven to 400 degrees F.
Prick each potato with a fork, rub vegetable oil over each potato and bake in the oven for about 1 hour. Slice the potatoes lengthwise, add about 1/2 cup of shredded bbq chicken to each potato. Then top with shredded cheese, sour cream, chives, green onion, and bacon crumbles. Or whatever your heart desires! My guys like a little extra bbq sauce on top of their potato as well.
Keywords: Instant Pot BBQ Chicken Baked Potatoes, Pressure Cooker BBQ Chicken Baked Potatoes, Instant Pot Barbecue Chicken