Pressure Cooker Saucy BBQ Chicken Thighs

Pressure Cooker Saucy BBQ Chicken Thighs 6 boneless skinless chicken thighs (about 1-1/2 pounds) 1/2 teaspoon poultry seasoning 1 medium onion, chopped 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 1/2 cup barbecue sauce 1/4 cup water 1/4 cup orange juice 1 teaspoon garlic powder 3/4 teaspoon dried oregano 1/2 teaspoon hot pepper sauce 1/4 teaspoon pepper Hot cooked brown rice, optional Place chicken in a 6-qt. electric pressure cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix tomato sauce, barbecue sauce, water, orange juice and seasonings; pour over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170° If desired, serve with rice. Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.