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Pressure-Cooker BBQ Chicken & Smoked Sausage

Total Time

Prep: 10 min. Cook: 25 min. + releasing


8 servings

My party-ready barbecue recipe is perfect on weeknights, too. With just a little prep time, you still get that low-and-slow flavor everybody craves (thanks, pressure cooker!). Throw in minced jalapenos for extra oomph. —Kimberly Young, Mesquite, Texas


  • 1 medium onion, chopped
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 4 bone-in chicken thighs, skin removed
  • 4 chicken drumsticks, skin removed
  • 1 package (12 ounces) smoked sausage links, cut into 1-inch pieces
  • 1 cup chicken broth
  • 1 cup barbecue sauce
  • Sliced seeded jalapeno pepper, optional


  1. Place the first 6 ingredients in a 6-qt. electric pressure cooker; top with barbecue sauce. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Quick-release pressure. Remove chicken, sausage and vegetables from cooker (a thermometer inserted in chicken should read at least 170°) and keep warm.
  2. Select saute setting and adjust for low heat; bring the liquid to a boil. Reduce heat; simmer until thickened, 12-15 minutes, stirring occasionally.
  3. Serve chicken, sausage and vegetables with the sauce. If desired, top with jalapeno.

Nutrition Facts

1 serving: 338 calories, 18g fat (7g saturated fat), 93mg cholesterol, 1009mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 25g protein.