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In a small bowl, combine brown sugar, smoked paprika, chili powder, onion and garlic powder, salt and black pepper.
Place chicken pieces in the inner pot of your Instant Pot.
Sprinkle the prepared spice rub on the chicken pieces. Using a pair of kitchen tongs, toss the chicken with spices to mix together.
Add chicken broth into the pot.
Close the lid and make sure the valve is set to “sealing”.
Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took 12 minutes for my IP to come to pressure.)
Once the time is up, allow the pressure to release naturally for 10 minutes (see Note 2 below), and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
Using a pair of tongs, carefully remove the chicken pieces on to a greased baking sheet, skin side up. (See Note 3 below.)
Apply a generous coat of BBQ sauce on the chicken pieces.
Broil for 4-5 minutes, or until the skin starts to crisp up and get slightly charred around the edges. Serve hot with extra BBQ sauce for dipping.