INSTANT POT BBQ CHICKEN

Imagine sinking your teeth into incredibly juicy, fall-apart tender BBQ chicken, bursting with smoky-sweet flavor. Sounds delicious, right? But who has hours to babysit a smoker or slow cooker? Well, get ready to ditch the all-day commitment because we’re about to unlock the secret to amazing Instant Pot Pulled BBQ Chicken | Juicy & Tender in a fraction of the time, giving you fantastic results every single time!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create the most amazing Instant Pot BBQ Chicken:

For the Chicken:

• 2 lbs Boneless, Skinless Chicken Breasts: The star of our show. You can also use boneless, skinless chicken thighs for a richer flavor.
• 1 tbsp Olive Oil: For a little searing action (optional, but recommended!).
• 1 tsp Smoked Paprika: Adds that irresistible smoky flavor.
• 1 tsp Garlic Powder: Because everything’s better with garlic.
• 1/2 tsp Onion Powder: Another flavor powerhouse.
• 1/2 tsp Chili Powder: For a touch of warmth.
• 1/4 tsp Black Pepper: Freshly ground is best!
• 1/2 tsp Salt: Enhances all the flavors.

For the BBQ Sauce:

• 1 cup Your Favorite BBQ Sauce: Go with your go-to! Sweet, smoky, tangy – whatever you love!
• 1/4 cup Apple Cider Vinegar: Adds a tang that balances the sweetness.
• 2 tbsp Brown Sugar: For a deeper, richer sweetness (optional, adjust to taste based on your BBQ sauce).
• 1 tbsp Worcestershire Sauce: For umami and depth of flavor.

Optional Add-Ins:

• 1 cup Chicken Broth: To deglaze the pot and prevent the burn notice.

Step-by-Step to BBQ Chicken Nirvana

Let’s get down to the fun part! Don’t worry; this is super easy. I’ll walk you through every step.

Preparing the Chicken:

1. If using, turn your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up for a minute or two.
2. Season the chicken breasts generously with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
3. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. This step is optional but adds a great depth of flavor. If you skip the searing, that’s totally fine too! Just move directly to the next step.

Pressure Cooking the Chicken:

1. If you seared the chicken, deglaze the Instant Pot by pouring in the chicken broth and scraping up any browned bits from the bottom. This prevents the dreaded “burn” notice!
2. Place the seasoned (and seared, if applicable) chicken breasts into the Instant Pot.
3. In a separate bowl, whisk together your favorite BBQ sauce, apple cider vinegar, brown sugar (if using), and Worcestershire sauce.
4. Pour the BBQ sauce mixture over the chicken breasts, ensuring they are mostly covered.
5. Close and lock the Instant Pot lid, ensuring the pressure release valve is set to “Sealing.”
6. Cook on “Manual” or “Pressure Cook” (high pressure) for 10-12 minutes. The cooking time will depend on the thickness of your chicken breasts. If they’re on the thinner side, 10 minutes should be perfect. If they’re thicker, go for 12.

Shredding and Serving:

1. Once the cooking time is up, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, do a quick pressure release by carefully turning the valve to “Venting.”
2. Open the Instant Pot and use two forks to shred the chicken directly in the pot.
3. Stir the shredded chicken into the remaining BBQ sauce until it’s fully coated.
4. Serve immediately and enjoy!

Why This Instant Pot Method is a Game-Changer

Let’s be honest, nobody wants dry, bland pulled chicken. The Instant Pot solves this problem beautifully! The pressure cooking method ensures the chicken stays incredibly moist and tender because it’s cooking in its own juices (and that delicious BBQ sauce!). Plus, the quick cooking time is a lifesaver on busy weeknights. You get all the flavor of slow-cooked BBQ chicken without the all-day wait. What’s not to love?

Pro Tips for BBQ Chicken Perfection

Want to take your Instant Pot Pulled BBQ Chicken to the next level? Here are a few tips and tricks I’ve learned over the years:

• Don’t Overcook: Overcooked chicken is dry chicken. Stick to the recommended cooking time and let the natural pressure release do its magic.
• Customize Your Sauce: Don’t be afraid to experiment with different BBQ sauces! Each sauce will bring its own unique flavor profile. You can even add a splash of hot sauce for a little kick.
• Shred it Right: For perfectly shredded chicken, use two forks and pull in opposite directions. You can also use a hand mixer on low speed for a super quick shred (be careful not to over-shred!).
• Thicken the Sauce (If Needed): If your BBQ sauce is a little thin after shredding the chicken, simply turn the Instant Pot back to “Sauté” and let the sauce simmer for a few minutes until it thickens to your desired consistency.
• Rest the Chicken: While you can shred immediately after cooking, letting the chicken rest in the sauce for about 10 minutes after shredding helps it absorb even more flavor.

Serving Suggestions That Will Blow Your Mind

Okay, you’ve got this amazing Instant Pot Pulled BBQ Chicken. Now what? Here are some of my favorite ways to serve it:

• BBQ Chicken Sandwiches: Classic and always a crowd-pleaser! Pile the pulled chicken high on toasted buns with your favorite toppings, like coleslaw, pickles, and onions.
• BBQ Chicken Sliders: Perfect for parties or appetizers. Use mini slider buns and top with a dollop of coleslaw.
• BBQ Chicken Nachos: Load up tortilla chips with shredded chicken, cheese, jalapenos, and all your favorite nacho toppings.
• BBQ Chicken Baked Potatoes: A hearty and satisfying meal. Top a baked potato with pulled chicken, cheese, sour cream, and chives.
• BBQ Chicken Salad: Add some protein to your salad! Top mixed greens with pulled chicken, corn, black beans, avocado, and a light vinaigrette.
• BBQ Chicken Sweet Potato Bowls: For a healthy and delicious meal, layer the pulled chicken on top of roasted sweet potatoes with your favorite toppings. You can even try BBQ CHICKEN SWEET POTATO HEAVEN – you won’t regret it!
• BBQ Chicken Quesadillas: A quick and easy weeknight meal. Fill tortillas with shredded chicken, cheese, and your favorite veggies.
• Pizza Topping: Use the pulled chicken as a topping for homemade or store-bought pizza. Add some red onion and cilantro for extra flavor.

BBQ Chicken Variations to Keep Things Interesting

Once you’ve mastered the basic recipe, the possibilities are endless! Here are a few variations to try:

• Sweet and Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the BBQ sauce for a little heat.
• Honey BBQ: Use a honey-based BBQ sauce or add a tablespoon of honey to your favorite sauce. Don’t forget to check out HONEY BBQ CHICKEN PENNE if you’re looking for a full meal!
• Pineapple BBQ: Add a can of crushed pineapple to the BBQ sauce for a tropical twist. This is similar to how I make my Sweet Hawaiian Crockpot Chicken, but in the Instant Pot!
• Creamy BBQ: Stir in a tablespoon or two of sour cream or cream cheese after shredding the chicken for a richer, creamier sauce.

Leftovers & Storage

If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3-4 days. You can reheat the chicken in the microwave, on the stovetop, or in the oven. It also freezes well! Just store in a freezer-safe container for up to 2-3 months. I like to prep the Shredded Chicken Crockpot BBQ and freeze it into single-serve portions for quick lunches.

Troubleshooting Common Instant Pot Issues

Sometimes, things don’t go exactly as planned. Here are a few common Instant Pot issues and how to fix them:

• Burn Notice: This usually happens when there isn’t enough liquid in the pot, or when food is stuck to the bottom. Make sure to deglaze the pot after searing the chicken and use at least 1 cup of liquid. If you get the “burn” notice, turn off the Instant Pot, release the pressure, and carefully remove the chicken. Add more liquid and scrape the bottom of the pot before continuing to cook.
• Chicken is Dry: This usually means the chicken was overcooked. Make sure to stick to the recommended cooking time and let the Instant Pot naturally pressure release for the best results.
• Sauce is Too Thin: If your BBQ sauce is too thin after shredding the chicken, simply turn the Instant Pot back to “Sauté” and let the sauce simmer for a few minutes until it thickens to your desired consistency.

So, there you have it! Everything you need to make the most amazing Instant Pot Pulled BBQ Chicken. I promise, this recipe is a total game-changer. It’s quick, easy, and the results are consistently delicious. Give it a try, and I guarantee you’ll be making it again and again. Happy cooking!

Instant Pot BBQ Chicken

Amelia Chen-Morrison

This Instant Pot BBQ Chicken recipe delivers incredibly juicy and tender pulled chicken with a smoky-sweet flavor in a fraction of the time compared to traditional methods. Perfect for busy weeknights, this recipe guarantees delicious results every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Instant Pot
• Measuring cups and spoons
• Small bowl
• Whisk
• Two forks
• Knife
• Cutting board
• Spatula or wooden spoon (if searing)
• Serving platter or bowl

Ingredients

  

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil optional
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp chili powder
• ¼ tsp black pepper
• ½ tsp salt
• 1 cup your favorite BBQ sauce
• ¼ cup apple cider vinegar
• 2 tbsp brown sugar optional
• 1 tbsp Worcestershire sauce
• 1 cup chicken broth

Instructions

 

• If searing the chicken, turn the Instant Pot to the “Sauté” function. Add the olive oil and let it heat up for a minute or two.
• Season the chicken breasts generously with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
• Sear the chicken breasts for 2-3 minutes per side, until lightly browned. Skip this step if preferred.
• If you seared the chicken, deglaze the Instant Pot by pouring in the chicken broth and scraping up any browned bits from the bottom.
• Place the seasoned (and seared, if applicable) chicken breasts into the Instant Pot.
• In a separate bowl, whisk together your favorite BBQ sauce, apple cider vinegar, brown sugar (if using), and Worcestershire sauce.
• Pour the BBQ sauce mixture over the chicken breasts, ensuring they are mostly covered.
• Close and lock the Instant Pot lid, ensuring the pressure release valve is set to “Sealing.”
• Cook on “Manual” or “Pressure Cook” (high pressure) for 10-12 minutes, depending on the thickness of the chicken breasts.
• Once the cooking time is up, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, do a quick pressure release by carefully turning the valve to “Venting.”
• Open the Instant Pot and use two forks to shred the chicken directly in the pot.
• Stir the shredded chicken into the remaining BBQ sauce until it’s fully coated.
• Serve immediately.

Notes

For best results, don’t overcook the chicken. Stick to the recommended cooking time. Experiment with different BBQ sauces to find your favorite flavor profile. If the BBQ sauce is too thin after shredding, turn the Instant Pot back to “Sauté” and let it simmer for a few minutes to thicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Consider adding a pinch of cayenne pepper for a sweet and spicy kick. Serve on buns for sandwiches, over nachos, baked potatoes, or sweet potato bowls.