My party-ready barbecue recipe works well on weeknights, too. With just a few minutes of 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, TX
PREP: 10 MIN. • COOK: 25 MIN. • MAKES: 8 SERVINGS
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 six ingredients in a 6-qt. electric pressure cooker; top with barbecue sauce. Lock the lid; make sure the vent is closed. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions (a thermometer inserted in chicken should read at least 170°-175°). Remove chicken, sausage and vegetables from cooker; keep warm.
2. Select saute setting and adjust for high heat; bring liquid to a boil. Reduce heat; simmer until thickened, 12-15 minutes, stirring occasionally.
3. Serve chicken, sausage and vegetables with sauce. If desired, top with jalapeno.