Ingredients
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed 1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil1/2 cup apple cider or juice1 medium onion, chopped1/3 cup barbecue sauce1 tablespoon honey1 garlic clove, minced2 medium Fuji or Gala apples, coarsely chopped
Preparation
Sprinkle chicken with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown chicken; remove and keep warm.
Add cider, stirring to loosen browned bits from pan. Stir in onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in chicken should read at least 170°.
Remove chicken; keep warm. Select saute setting and adjust for low heat. Add apples; simmer, stirring constantly, until apples are tender, about 10 minutes. Serve with chicken.
