Everywhere we went in Costa Rica they had casados on their menu. Casado’s seem to be Costa Rican signature dish. At least on the side of the country we were exploring. They consist of rice, beans, meat (our options were either bone-in bbq chicken, pork chop or steak with grilled onions), plantains, and a light cole slaw. For the next two days I’m sharing recipes for each part of these casado bowls so you can make your own casado. First up! Bone-in chicken. But to make the BEST bone-in chicken we’re doing it in the instant pot. Pressure cooker bone-in chicken is so juicy and flavorful, finished off with my special technique for meats and everyone will be impressed.
How to make pressure cooker bone-in chicken
My kids LOVE chicken legs. I always grab a packet of legs and thighs, bone-in. Bone-in chicken is so inexpensive but undeniably the best kind of chicken meat.
I like to leave the skin on, but sometimes the chicken comes with too much skin. So I like to trim the excess skin off. Add 1 cup of water to your instant pot and layer 3-4 chicken pieces. Top with your favorite BBQ sauce. Use your favorite pastry brush or silicone brush and spread the BBQ sauce into all the cracks. Continue layering this way. I can fit about 10-12 pieces in my 6-qt instant pot.
Seal and cook on poultry setting, or high 20 minutes. I always slow release my meat to ensure that it will be nice and tender.
Pull the bone-in chicken out of the pressure cooker and place on a lined cookie sheet. Slather on some more BBQ sauce and broil it high in the oven for about 5 minutes. I LOVE doing this. It creates a beautiful sticky crust with moist, tender pull apart chicken underneath. As long as you don’t broil the chicken for too long it will not dry out.
Plate these bad boys and serve immediately while they are still pipping hot!
This pressure cooker bone-in chicken recipe is the ultimate instant pot recipe. The chicken has a smokey flavory, sticky firm outside, tender, pull-apart moist inside. The best meat you'll ever taste!
- 1 bottle favorite BBQ sauce
- bone-in chicken
- 1 cup water
In your pressure cooker add 1 cup water. Layer 3-4 pieces of bone-in chicken. Brush BBQ sauce over chicken.
- Add another 3-4 pieces of chicken and brush sauce over. Continue layering until your chicken is done or pot is full. I can fit about 10-12 drumsticks and thighs.
- Cook on poultry setting and slow release. (or high for 20 minutes slow release)
Once chicken is done, remove from instant pot to a foil lined sheet pan.
Remove skins (if desired). Brush a thick layer BBQ sauce over chicken. Place in pre-heated oven on broil for about 5 minutes. Serve immediately.
my kids beg for this weekly!! The best!
Try making curtido (that “light coleslaw” you mention. It is a central american MUST and an old salvadoran neighbor taught me how to do it. It’s one part vinegar to one part water, with mexican oregano and salt, and tossed with shredded cabbage and jalapenos. AMAZING.Let is sit in the dressing for a couple hours before eating.
Do You use the trivet to keep bottom layer of chicken out of the water?