When my father-in-law and I spent some time checking out Food Network last weekend, and a recurring theme was barbecue, we both knew what we wanted for lunch the next day. He asked me if there was something good locally and I suggested Piggy’s BBQ I had been there a long time ago and it was right up the road. Late Saturday morning I fired up Piggy’s website and started poking through the menu with my wife.
I love slow cookers. I absolutely love throwing a bunch of stuff in to the pot and turning it on Low for 9-10 hours. I love coming home to a house filled with the smell of dinner. Slow cooking is absolutely fantastic and next to grilling it’s my favorite way to cook. A while back I tried out Crockpot BBQ Beer Chicken from my favorite food blog How Sweet It Is, and it was fantastic. It’s my go-to recipe for frozen, boneless / skinless chicken breasts.
Why am I sharing a quick cook version of one of my favorite slow cooker recipes?
The slow cooker recipe is exactly the same as the one on How Sweet It Is.
Because this version of the chicken is almost as good as the slow cooker version in about 10% of the time.
Follow the directions for your particular pressure cooker.
Pressure cookers are very dangerous if not used properly. Seriously, read all of the directions for yours and use it properly.
Test the food temperature to make sure it’s cooked through.
I’m not responsible for any issues you might have if you choose to try this out.
Pressure Cooker BBQ Beer Chicken Recipe
This was the first time I’ve ever used a pressure cooker, and out of fear I overcooked the chicken just a bit. It’s a lot easier to overcook in the pressure cooker than in the slow cooker, so that’s one win for the slow cooker. However, if I’m pressed for time, the pressure cooker is a nice addition to the kitchen. The recipe is just as easy as the slow cooker version.
Place frozen, boneless / skinless chicken breasts in the pressure cooker.
Pour 12oz AmberBock beer around the chicken.
Pour 1/4 C water around the chicken.
Cover the chicken in spices to your liking – Garlic Powder, Salt, Pepper, Cayenne, Smoked Paprika, Onion Powder, Celery Salt.
I omitted the BBQ sauce (BullsEye) until after cooking so that the chicken is used as a base for BBQ Chicken and Buffalo Chicken (Texas Pete mild). It worked out well.
Set your pressure cooker timer according to the instructions.
I kid you not, it’s that simple. I locked the lid on the pressure cooker, set it for high pressure and the timer for 13 minutes. It took about 15 minutes for the cooker to come up to full pressure and start the countdown timer. After the 13 minutes I released the pressure valve (The manual was NOT kidding about using oven mitts! It’s like Old Faithful going off!), the chicken was well on the way, but not done. I set the timer for an extra 4 minutes and after coming up to pressure and cooking the chicken was done.
This is where I made a stupid mistake. I decided that it would be a good idea to cook it again for 4 minutes. For some reason I thought that this would help break the chicken down so that it would shred and pull easily. I was very wrong and all it did was overcook the chicken a bit! You cook, you learn. No big deal, right? The chicken was still pretty good and next time I’ll stick with about 18 minutes of total pressure cooking time. Instead of pulling the chicken, I’ll chop it. Then, I’ll have a 45 minute version of an all day recipe!
Ever have a craving for food? Ever get to the point where you just have to make it yourself? Behold my slow cooked BBQ Pulled Pork Sandwich. I wore the biggest smile on my face after eating that bad boy. Two weeks of really, really wanting this kind of sandwich was finally satisfied. Sometimes it’s all about the simple pleasures in life.