Instant Pot BBQ Chicken
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.
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.