Chicken drumsticks, cooked in an enhanced sauce in the Instant Pot or other electronic pressure cooker, then brushed with reserved sauce and passed under the broiler or over a hot grill to finish.
Instant Pot Barbecue Drumsticks
Well, I tell you what... it's been a very hot summer. And it's nowhere near over.
The expression, it's not the heat, it's the humidity has seriously applied for me, because even when it's overcast and cloudy, that humidity just sucks the life out of me and I find it difficult to breathe outside. Five minutes outside right now translates to about an hour inside for recovery, so I have just not had that much of an appetite for standing over a stove to cook much this summer.
I know a lot of you were waiting forever for summer, but others of you are in the same boat with me. Looking forward to fall.
By the way.... let me interrupt the process here to remind you that if you aren't interested in the chit chat, info, tips and such to follow, as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll down the page!So... what does one make when it's too hot to cook?
Well, my menu has been focused more on cooling foods like tomatoes, cucumbers, watermelons, berries and peaches. Easy foods like garden salads, marinated tomatoes and cucumber salads, pasta salads, cold tuna mac, deli cold cut sandwiches stuffed with MSU cheese I recently ordered, crunchy lettuce, perfectly juicy tomatoes and finished with some Comeback sauce.
Tomato sandwiches, yes, on white bread with Dukes, {affil link} of course, along with BLTs and BELTs, no-husk microwave corn on the cob, counter-top grilled (love that thing!) {affil link} hamburgers, dressed completely out and hot dogs. Boiled eggs, scrambled eggs and breakfast for supper, chips and salsa, lots of chips and salsas, loads of sweet tea and yes, plenty of ice cream too - Bluebell's seasonal Southern Blackberry Cobbler being my current crush (ssshh... I'm on my 3rd half gallon y'all)!
Hey... whatever it takes to stay cool, right?
I have also been utilizing these amazing convenience cooking apparatuses we have all been blessed with in this day and age.
My air fryer has certainly been busy! I made a classic fried chicken, roasted asparagus, blackened catfish, fried shrimp for po'boys and just the other day, another whole roasted chicken, one of my favorite ways to cook those with on sale at 77 cents a pound whole chickens, this one, lemon pepper.
The Cajun ate on that a couple days, while I indulged in all of those aforementioned foods that he doesn't like. By the way, I've tried several oil spritzers, and I highly recommend the EVO brand. {affil link} It works the best in my humble opinion and each squirt is only 1/4 teaspoon, so you can be pretty liberal with the oil for good coverage.
Even though my Traeger smoker {affil link} is outside, it's gotten plenty of use too, because I can fire it up, place the food and come back inside without worrying about standing over it and having to watch for flare ups or anything catching on fire. We've had my backyard barbecue chicken, burgers and dogs, spareribs, and even my classic baked beans have been cooked on my Traeger - without me having to stand over it in the heat!
My Instant Pot {affil link} has been going strong too, making lots of boiled eggs and rice, probably my top two favorite things to make in it, along with some chili mac, stewed chicken, red beans for red beans and rice, cheeseburger mac and even some chicken soup when I was feeling a bit under the weather.
Using the Instant Pot in combination with a quick pass under the broiler is a good way for you to get in some barbecue chicken, when it's too hot to grill, or the grill is otherwise occupied. Now, to be fair, although I do have an Instant Pot branded pressure cooker, I actually own several different electronic pressure cookers. I used my oval Cook's Essentials brand here in the step-by-step pics.
Season chicken all over. Heat oil using saute or browning function on pot and add chicken, browning on both sides. Remove and set aside. Add rack to pot. Set aside half of the barbecue sauce. Whisk together remaining ingredients; add remaining barbecue sauce and return chicken to pot. Pour sauce over chicken. Seal and set manually on high for 10 minutes. Let pressure release naturally 10 minutes, then carefully quick release any remaining pressure.
Transfer chicken to a foil lined baking sheet. Brush with reserved sauce and place tray under a preheated broiler for about 5 minutes, turning halfway, if desired, until sauce caramelizes. May also transfer to preheated grill over direct heat for about 5 minutes turning several times.
Yummy!
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For more of my favorite chicken recipes, check out the collection on my Pinterest page!
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Instant Pot Chicken Noodle Soup
Instant Pot Ready Chicken
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