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Make a batch of delicious BBQ chicken quickly and effortlessly in your Instant Pot. Ready to serve in less than 30 minutes, it’s perfect to serve piled on buns with slaw and pickles.
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If you need to get a tasty dinner on the table in a hurry that everyone will enjoy, this Instant Pot BBQ chicken is a winner.
Perfect to serve as a tasty sandwich, or go low carb and pile it into lettuce wraps, this Instant Pot pulled BBQ chicken is also perfect for meal prep throughout the week. It’s perfect in its simplicity!
Be sure to try my Instant Pot Ribs and Instant Pot Hawaiian Chicken too!
Why you will love this recipe!
- Quick and easy: You don’t need to spend more than 5 minutes popping everything into your pressure cooker and then a few minutes to shred it. This Instant Pot barbeque chicken is a great recipe after a busy day.
- Make ahead: This shredded BBQ chicken is perfect for weekly meal prep and it’s freezer friendly too.
- Great for the whole family: Even your picky eaters will love this Instant Pot recipe!
- Simple ingredients: You only need a few basic ingredients for this recipe, most of which you are likely to have to hand already.
Instant Pot pulled chicken ingredients
- Chicken: I like to make this shredded chicken with skinless and boneless breasts. For the best quality, use organic and air chilled if you can.
- Oil: I like to use olive oil, but canola or vegetable will work well too.
- Chicken stock: Use homemade or store bought stock. Vegetable stock can also be used.
- Seasonings: Garlic powder, onion powder, smoked paprika and salt.
- BBQ sauce: Use your favorite BBQ sauce for this recipe.
How to make Instant Pot BBQ chicken
- Add one tablespoon olive oil to bottom of Instant Pot.
- In this order, add in chicken breasts, 1/3 cup stock, onion & garlic powder, paprika, salt, and 1 cup BBQ sauce.
- Lock the lid and pressure cook on High for 10 minutes. After the cook time is over, release pressure naturally for 10 minutes and then quick release.
- Carefully open the lid, remove chicken breasts and shred them with two forks and place shredded chicken back in the Instant Pot and stir in the remaining half cup of BBQ sauce.
- Serve on a bun with coleslaw, pickles and your favorite sides.
Can you make it with chicken thighs?
Whenever I make this pressure cooker pulled chicken, I prefer to use breasts rather than thighs. I find it much easier to shred and prefer the texture. You can use thighs if you prefer, but you will need to adjust the cooking time to 15 minutes rather than 10 to make sure that they are fully cooked through.
How long does it keep?
This Instant Pot BBQ chicken is perfect for weekly meal prep, so don’t worry if you have lots leftover! Let the chicken cool completely before storing it in an airtight container in the fridge, it will keep well for up to 4 days. You can eat the chicken cold in sandwiches or on salads, or heat through on the stovetop to serve.
Can you freeze it?
Yes! This BBQ pulled chicken freezes well and keeps for up to 4 months. I like to divide it into portions and place it into ziplock bags so I only need to thaw what I want to use. Squeeze as much air out of the bags as possible to prevent freezer burn. Thaw the chicken in the fridge overnight before reheating.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- I don’t sear the breasts first, but you can do this if you like to add a little more texture and flavor. Sear them on the saute function on the Instant Pot for a couple of minutes on each side before carrying on with the recipe.
- If you prefer your chicken on the spicy side, try adding in a pinch of cayenne.
- If you have a lot of liquid after the chicken is cooked, remove some of the liquid and add the remaining half a cup of bbq sauce to make the sauce thicker.
More Instant Pot Recipes
If you loved this pressure cooker bbq chicken recipe, you need to try my other Instant pot recipes. I am sure you will love them!
- Instant Pot Potato Soup
- Pressure Cooker Jambalaya
- Instant Pot Chicken and Rice
- Instant Pot Spaghetti Squash
Instant Pot BBQ Chicken
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Ingredients
- 3 lbs chicken breasts
- 1 Tablespoon olive oil
- ⅓ cup chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1.5 cups BBQ sauce, divided
- coleslaw, pickles & buns, for serving
Instructions
- Add one tablespoon olive oil to bottom of Instant Pot.
- In this order, add in chicken breasts, 1/3 cup stock, onion & garlic powder, paprika, salt, and 1 cup BBQ sauce.
- Lock the lid and pressure cook on High for 10 minutes. After the cook time is over, release pressure naturally for 10 minutes and then quick release.
- Carefully open the lid, remove chicken breasts and shred them with two forks and place shredded chicken back in the Instant Pot and stir in the remaining half cup of BBQ sauce.
- Serve on a bun with coleslaw, pickles and your favorite sides.
Video
Notes
- I don’t sear the breasts first, but you can do this is you like to add a little more texture and flavor. Sear them on the saute function on the Instant Pot for a couple of minutes on each side before carrying on with the recipe.
- If you prefer your chicken on the spicy side, try adding in a pinch of cayenne.
- If you have a lot of liquid after the chicken is cooked, remove some of the liquid and add the remaining half a cup of bbq sauce to make the sauce thicker.
