Why You’ll Love This Recipe
This recipe is fast, easy, and incredibly versatile. The Instant Pot makes the chicken fall-apart tender in under 30 minutes, and you only need a handful of ingredients. It’s perfect for weeknight dinners, meal prep, parties, or potlucks. Plus, you can customize the sauce and spice level to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Your favorite BBQ sauce
- Chicken broth or water
- Garlic powder
- Onion powder
- Paprika or smoked paprika
- Salt and pepper
- Olive oil (optional, for searing)
- Buns, sandwich rolls, or toppings for serving (optional)
Directions
- Season the chicken with garlic powder, onion powder, paprika, salt, and pepper.
- (Optional) Turn the Instant Pot to sauté mode, add a bit of olive oil, and sear the chicken on both sides for 2–3 minutes for added flavor. Turn off sauté mode.
- Add chicken broth or water to the pot, then place the seasoned chicken on top.
- Pour about half of the BBQ sauce over the chicken (reserve the rest for later).
- Seal the Instant Pot lid and set to cook on high pressure for 10 minutes.
- Allow natural release for 5 minutes, then quick release any remaining pressure.
- Remove the chicken and shred using two forks.
- Return the shredded chicken to the pot, add the remaining BBQ sauce, and stir to coat.
- Let the chicken sit in the warm sauce for a few minutes before serving.
Servings and timing
This recipe serves 6 people. Prep time is about 5 minutes, cook time is 10 minutes under pressure (plus pressurizing and releasing, about 10–15 minutes), for a total time of approximately 30 minutes.
Variations
- Use spicy BBQ sauce or add hot sauce for a kick.
- Swap in shredded rotisserie chicken and just mix with warmed BBQ sauce for an even faster version.
- Add sliced onions before cooking for extra flavor and texture.
- Serve in tacos, lettuce wraps, or stuffed baked potatoes instead of sandwiches.
- Try a vinegar-based or mustard-based BBQ sauce for regional flavor variations.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. This chicken also freezes well—store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken in the Instant Pot?
Yes, just skip the sauté step and increase the cook time to 12–14 minutes for frozen chicken.
What’s the best cut of chicken for pulled BBQ?
Chicken thighs are juicier and more flavorful, but breasts work well too and are leaner.
Can I double the recipe?
Yes, you can double it as long as you don’t exceed the max fill line of your Instant Pot.
Do I have to use chicken broth?
No, water works fine, but broth adds more flavor.
Can I use homemade BBQ sauce?
Absolutely. Any sauce you love will work well in this recipe.
What if my chicken is too watery after cooking?
Drain some of the liquid before adding the final BBQ sauce, or sauté the shredded chicken for a few minutes to reduce it.
Is this recipe gluten-free?
Yes, as long as your BBQ sauce is gluten-free.
Can I make this ahead for a party?
Definitely. You can keep the shredded chicken warm in the Instant Pot on the “Keep Warm” setting until ready to serve.
What can I serve with pulled BBQ chicken?
Coleslaw, potato salad, baked beans, corn on the cob, or mac and cheese are all great sides.
Can I make it sweeter or smokier?
Yes, add honey or brown sugar for more sweetness, or liquid smoke for a smokier flavor.
Conclusion
Instant Pot Pulled BBQ Chicken is a quick, delicious, and versatile meal that’s perfect for busy weeknights or feeding a crowd. With just a few simple ingredients and minimal prep, you can enjoy tender, saucy chicken that tastes like it was slow-cooked all day. Serve it your favorite way and enjoy the smoky, savory goodness in every bite.
PrintInstant Pot Pulled BBQ Chicken
Instant Pot Pulled BBQ Chicken is a fast, flavorful, and tender shredded chicken dish made with BBQ sauce and simple seasonings. Perfect for sandwiches, tacos, or meal prep, it brings all the taste of slow-cooked BBQ in under 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (plus 10–15 minutes for pressure build and release)
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup BBQ sauce (divided)
- 1/2 cup chicken broth or water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika or smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for searing)
- Buns or sandwich rolls for serving (optional)
Instructions
- Season chicken with garlic powder, onion powder, paprika, salt, and pepper.
- (Optional) Turn Instant Pot to sauté mode, add olive oil, and sear chicken on both sides for 2–3 minutes. Turn off sauté mode.
- Pour chicken broth or water into the Instant Pot. Place chicken on top.
- Pour half of the BBQ sauce over the chicken.
- Seal the lid and cook on high pressure for 10 minutes.
- Allow pressure to naturally release for 5 minutes, then quick release the remaining pressure.
- Remove chicken and shred with two forks.
- Return shredded chicken to the pot. Stir in remaining BBQ sauce.
- Let chicken sit in the warm sauce for a few minutes before serving.
Notes
- Use chicken thighs for more flavor; breasts for a leaner option.
- Adjust spice by choosing your preferred BBQ sauce or adding hot sauce.
- Serve in sandwiches, tacos, lettuce wraps, or over rice or salad.
- This recipe is freezer-friendly—perfect for meal prep.
- Ensure BBQ sauce is gluten-free if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg
