This BBQ Chicken is cooked quickly in the pressure cooker and then gets crispy skin with barbecue glaze under the broiler to finish.
tablespoon olive oil
medium onion, chopped
garlic cloves, chopped
cup BBQ sauce
(4 pound) whole chicken, quartered, with skin removed
In a 5-7 quart pressure cooker, heat the oil over medium heat. Add the onion and garlic and cook until the vegetables soften, about 2 minutes. Stir in the barbeque sauce and water. Add the chicken, leg quarters first, then the breasts, meaty sides up. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure. Cook for 10 minutes. Quick release the pressure and open lid. Transfer the chicken to an oiled broiler rack. Season the chicken with the salt and pepper and set aside. Position the broiler pan 6 inches from the source of the heat and preheat broiler. Meanwhile, bring the cooking liquid in the pot to a boil over medium-high heat. Cook uncovered, stirring often to avoid scorching, until the sauce has thickened, about 5 minutes. Brush the chicken with the sauce. Broil until glazed, 2 to 3 minutes. Turn, brush with additional sauce, and broil until the other side is glazed. Serve hot, with the additional sauce on the side.