Instant Pot BBQ Chicken Recipe

There are some recipes that just scream comfort, convenience, and crowd-pleasing flavor, and let me tell you, this Instant Pot BBQ Chicken is firmly at the top of that list in our house. I remember the first time I made it on a particularly chaotic Tuesday evening. Juggling work deadlines and after-school activities left me with minimal time and energy, but the craving for something hearty and satisfying was strong. I’d heard rave reviews about making BBQ chicken in the pressure cooker, promising tender, shreddable chicken soaked in smoky-sweet sauce in a fraction of the time. Skeptical but hopeful, I tossed the ingredients into my trusty Instant Pot. The aroma that filled the kitchen as it cooked was incredible, instantly signaling that something delicious was happening. When I finally released the pressure and shredded the chicken with barely any effort – it practically fell apart – I knew I was onto a winner. Piled high on toasted brioche buns with a quick coleslaw, it was met with enthusiastic silence followed by requests for seconds from everyone, kids included! Since then, it’s become a staple rotation, perfect for busy weeknights, lazy weekends, potlucks, and game days. It’s ridiculously easy, consistently delicious, and the definition of minimal effort for maximum reward. The tender, juicy chicken infused with that tangy BBQ goodness is simply irresistible, and the Instant Pot truly works magic, locking in moisture and flavor like no other method can in such a short time.

Ingredients for the Perfect Instant Pot BBQ Chicken

Creating phenomenal BBQ chicken in your Instant Pot doesn’t require a long list of complicated ingredients. The beauty lies in its simplicity and the power of the pressure cooker to meld flavors beautifully. Here’s what you’ll need:

• Chicken: 2.5 – 3 lbs Boneless, Skinless Chicken Breasts (or Thighs). Chicken breasts shred beautifully and are leaner, while thighs offer slightly richer flavor and more moisture. Use whichever you prefer or have on hand. Ensure they are similar in size for even cooking. If your chicken breasts are particularly thick (over 1.5 inches), consider cutting them in half horizontally.
• Chicken Broth: 1 cup Low-Sodium Chicken Broth (or Water). This liquid is crucial for the Instant Pot to come to pressure. Broth adds more flavor than water, but water works in a pinch. Ensure it’s low-sodium so you can control the saltiness, especially considering the BBQ sauce.
• BBQ Sauce: 1.5 – 2 cups Your Favorite BBQ Sauce. This is where you personalize! Smoky, sweet, spicy, tangy – choose a high-quality sauce you love the taste of. We’ll use about half during the cooking process and reserve the rest to toss with the shredded chicken for maximum sauciness.
• Seasoning Blend:
  • 1 tablespoon Smoked Paprika: Adds a lovely smoky depth that complements the BBQ sauce.
  • 1 teaspoon Garlic Powder: Essential savory flavor base.
  • 1 teaspoon Onion Powder: Works alongside garlic powder for aromatic depth.
  • 1/2 teaspoon Black Pepper: Freshly ground is best for potency.
  • 1/2 teaspoon Salt: Adjust based on your broth and BBQ sauce’s saltiness. Start with less; you can always add more later.
  • Optional: 1/4 teaspoon Cayenne Pepper (for a touch of heat)
• Worcestershire Sauce: 1 tablespoon. This adds a fantastic umami depth and complexity that elevates the overall flavor profile.
• Liquid Smoke (Optional but Recommended): 1/2 teaspoon. If your BBQ sauce isn’t intensely smoky, or you just love that “fresh off the smoker” taste, a little liquid smoke goes a long way.
• Apple Cider Vinegar (Optional): 1 tablespoon. A splash of vinegar can cut through the richness and sweetness of the BBQ sauce, adding a pleasant tang and brightness.
• Olive Oil or Avocado Oil (Optional, for searing): 1 tablespoon. If you choose to sear the chicken first for added flavor (see tips), you’ll need a little oil.

Ingredient Notes & Substitutions:

• Chicken: As mentioned, boneless skinless thighs work excellently. They may require slightly less cooking time (around 10-12 minutes). Bone-in chicken can also be used, but you’ll need to increase the cook time significantly (closer to 20-25 minutes depending on size) and remove bones before shredding.
• BBQ Sauce: Feel free to blend sauces or even make your own homemade version!
• Spices: Don’t hesitate to adjust the spice blend to your liking. Add chili powder, cumin, or a pinch of brown sugar if desired.
• Broth: Vegetable broth can be substituted for chicken broth.

Step-by-Step Instant Pot BBQ Chicken Instructions

This recipe is designed for simplicity. Follow these steps for perfectly tender and flavorful shredded BBQ chicken every time.

1. Prepare the Chicken & Seasoning:
   • Pat the chicken breasts (or thighs) dry with paper towels. This helps the seasoning adhere better. If breasts are very thick, consider slicing them horizontally into thinner cutlets for more even cooking.
   • In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Stir well to create your spice rub.
   • Generously sprinkle the spice rub all over the chicken pieces, pressing it gently to help it stick.
2. Optional Searing Step (Adds Flavor):
   • Select the ‘Sauté’ function on your Instant Pot and set it to ‘Normal’ or ‘More’.
   • Add the olive oil (if using) and let it heat up for a minute until shimmering.
   • Carefully place the seasoned chicken pieces in the hot pot in a single layer (you may need to do this in batches depending on the size of your pot and chicken).
   • Sear the chicken for 2-3 minutes per side, just until lightly browned. This isn’t about cooking it through, but developing flavor (Maillard reaction).
   • Once browned, remove the chicken and set it aside on a plate. Press ‘Cancel’ to turn off the Sauté function.
3. Deglaze the Pot (Crucial if you seared):
   • Pour about 1/4 cup of the chicken broth into the hot inner pot.
   • Using a wooden spoon or spatula, scrape the bottom of the pot thoroughly to lift any browned bits (fond) that stuck during searing. This step is VITAL to prevent the ‘BURN’ warning during pressure cooking and incorporates that delicious flavor back into the dish.
4. Combine Ingredients in the Instant Pot:
   • Return the chicken (and any accumulated juices from the plate) to the Instant Pot. If you didn’t sear, simply place the seasoned chicken directly into the pot.
   • Pour the remaining chicken broth over the chicken.
   • Add the Worcestershire sauce, liquid smoke (if using), and apple cider vinegar (if using).
   • Pour about half of your BBQ sauce (approximately 3/4 to 1 cup) over the chicken. Reserve the remaining BBQ sauce for later. Do not stir extensively at this stage; leaving the thicker sauce mostly on top can help prevent the burn notice.
5. Pressure Cook:
   • Secure the lid on the Instant Pot, ensuring the steam release valve is set to the ‘Sealing’ position.
   • Select the ‘Pressure Cook’ or ‘Manual’ function (depending on your Instant Pot model).
   • Set the cooking time:
     • For fresh boneless, skinless chicken breasts: 12-15 minutes (use 12 for thinner/smaller breasts, 15 for thicker/larger ones).
     • For fresh boneless, skinless chicken thighs: 10-12 minutes.
     • For frozen boneless, skinless chicken breasts: 18-22 minutes (ensure they are separated, not a solid block).
   • Set the pressure level to ‘High Pressure’.
6. Natural Pressure Release (NPR):
   • Once the cooking cycle is complete, the Instant Pot will beep. Do not immediately release the pressure. Allow the pot to release pressure naturally for at least 10 minutes. This allows the chicken to remain tender and juicy as the muscle fibers relax gradually. The display will show “L0:10” when 10 minutes have passed.
   • After 10 minutes of natural release, carefully move the steam release valve to the ‘Venting’ position to release any remaining pressure (Quick Release). Use a long-handled spoon or tongs to avoid the hot steam. Wait until the float valve (pin) drops completely before attempting to open the lid.
7. Shred the Chicken:
   • Carefully remove the lid, tilting it away from you to avoid steam.
   • Using tongs, transfer the cooked chicken pieces to a large bowl or onto a cutting board. Leave the cooking liquid in the Instant Pot for now.
   • Shred the chicken. It should be very tender and easy to shred using two forks. Alternatively, you can use a stand mixer fitted with the paddle attachment (mix on low speed for 15-30 seconds) or hand mixer (on low speed) directly in the bowl for super-fast shredding – just be careful of splashes!
8. Finish the Sauce & Combine:
   • If the cooking liquid in the Instant Pot seems too thin for your liking, select the ‘Sauté’ function again. Let the liquid simmer for 5-10 minutes, stirring occasionally, until it reduces slightly and thickens to your desired consistency. Turn off ‘Sauté’. Optional thickener: Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then whisk it into the simmering liquid until thickened.
   • Pour the reserved BBQ sauce (the remaining 3/4 to 1 cup) over the shredded chicken in the bowl.
   • Add about 1/2 cup to 1 cup of the thickened cooking liquid from the Instant Pot to the shredded chicken as well. This adds incredible flavor and moisture. Start with less liquid; you can always add more if needed.
   • Toss everything together gently until the shredded chicken is evenly coated in the delicious BBQ sauce mixture. Taste and add more salt, pepper, BBQ sauce, or cooking liquid if desired.
9. Serve:
   • Serve the Instant Pot BBQ Chicken warm. See the “How to Serve” section below for delicious ideas!

Nutritional Information (Approximate)

• Servings: This recipe typically yields 6-8 servings, depending on portion size and how it’s served.
• Calories per Serving (Estimated): Approximately 300-450 calories per serving.

Disclaimer: Nutritional information is an estimate only and can vary significantly based on factors such as:

• The specific cut and fat content of the chicken used (thighs are higher in calories and fat than breasts).
• The brand and type of BBQ sauce used (sugar content, calories, and sodium vary widely).
• The exact amount of sauce and cooking liquid added back to the shredded chicken.
• Whether oil was used for searing.
• Serving method (e.g., calories from buns, sides, etc., are not included in this estimate).

For precise nutritional information, it’s recommended to use an online calculator and input your specific ingredients and quantities.

Preparation & Cook Time

One of the biggest advantages of this recipe is its speed and efficiency, thanks to the Instant Pot!

• Preparation Time: 10-15 minutes (Includes seasoning the chicken, minimal chopping if any, and getting ingredients ready. Add 5 minutes if searing).
• Pressure Build Time: 10-15 minutes (Varies depending on the pot size and temperature of ingredients).
• Cook Time (at pressure): 10-15 minutes (For fresh boneless chicken).
• Natural Release Time: 10 minutes.
• Finishing Time (Shredding & Saucing): 5-10 minutes.
• Total Time: Approximately 50 minutes to 1 hour (from start to finish).

Compared to traditional slow cooking methods which can take 4-8 hours, or oven methods requiring over an hour plus Tending, the Instant Pot delivers incredibly tender BBQ chicken in roughly an hour, with much of that time being hands-off.

How to Serve Your Delicious Instant Pot BBQ Chicken

The versatility of this shredded BBQ chicken is one of its greatest strengths! Here are some fantastic ways to serve it:

• Classic BBQ Chicken Sandwiches:
  • Pile high on toasted brioche buns, potato rolls, or hamburger buns.
  • Top with creamy coleslaw (a classic pairing!).
  • Add sliced pickles (dill or bread-and-butter).
  • Include thin slices of red onion or pickled red onions.
• BBQ Chicken Sliders:
  • Use small slider buns for a great appetizer, party food, or kid-friendly meal.
  • Serve alongside typical BBQ sides like potato salad or mac and cheese.
• BBQ Chicken Tacos or Wraps:
  • Spoon into warm flour or corn tortillas.
  • Top with shredded lettuce, diced tomatoes, red onion, shredded cheese (cheddar or Monterey Jack), cilantro, and a drizzle of ranch or avocado crema.
  • Use large wraps or lettuce cups (for a low-carb option).
• BBQ Chicken Salads:
  • Serve warm or cold over a bed of crisp romaine lettuce or mixed greens.
  • Add corn, black beans, chopped red onion, diced tomatoes, avocado, shredded cheese, and crushed tortilla strips.
  • Drizzle with ranch dressing, BBQ ranch dressing, or a light vinaigrette.
• BBQ Chicken Bowls:
  • Create a satisfying bowl meal by layering the BBQ chicken over:
    • Cooked rice (white or brown)
    • Quinoa
    • Cauliflower rice
  • Add roasted vegetables (like sweet potatoes, broccoli, or bell peppers), corn salsa, or black beans.
• Stuffed Potatoes:
  • Spoon generously into fluffy baked potatoes or baked sweet potatoes.
  • Top with shredded cheese, sour cream or Greek yogurt, and chopped green onions or chives.
• BBQ Chicken Pizza:
  • Use as a topping for homemade or store-bought pizza dough.
  • Spread a thin layer of BBQ sauce instead of tomato sauce, top with the chicken, red onion slices, cilantro, and mozzarella or gouda cheese.
• BBQ Chicken Nachos:
  • Layer tortilla chips on a baking sheet, top with the BBQ chicken, black beans, corn, jalapeños, and plenty of shredded cheese.
  • Bake until cheese is melted and bubbly.
  • Serve with sour cream, salsa, and guacamole.
• Quesadillas:
  • Spread the chicken and shredded cheese between two flour tortillas.
  • Cook in a lightly oiled skillet or on a griddle until golden brown and cheese is melted.
  • Serve with salsa, sour cream, or extra BBQ sauce for dipping.
• Alongside Traditional Sides:
  • Serve simply as a main protein alongside classic BBQ side dishes like:
    • Cornbread or Corn Muffins
    • Macaroni and Cheese
    • Potato Salad
    • Baked Beans
    • Collard Greens
    • Grilled Corn on the Cob

Pro Tips for Even Better BBQ Chicken

Take your Instant Pot BBQ Chicken from great to absolutely spectacular with these simple tips:

1. Don’t Skip the Sear (If Time Allows): While optional, searing the seasoned chicken using the Instant Pot’s ‘Sauté’ function before pressure cooking adds a significant layer of flavor. The browning process (Maillard reaction) creates complex savory notes that deepen the overall taste of the finished dish. Remember to deglaze the pot thoroughly after searing to avoid the burn notice.
2. Control the Sauce Thickness: Pressure cooking creates steam, which can sometimes result in a thinner sauce than desired. After shredding the chicken and removing it from the pot, use the ‘Sauté’ function to simmer and reduce the remaining cooking liquid. Simmering for 5-10 minutes will concentrate the flavors and thicken the sauce naturally. For a quicker, thicker sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisk this slurry into the simmering liquid until it reaches your desired consistency.
3. Layer Your Flavors: Don’t rely solely on the BBQ sauce for flavor. The spice rub applied directly to the chicken ensures the meat itself is flavorful. Adding Worcestershire sauce, a splash of apple cider vinegar, or liquid smoke enhances the complexity beyond just the BBQ sauce. Taste the final shredded chicken mixture and adjust – maybe it needs a bit more salt, a touch more sweetness (a tiny pinch of brown sugar), or more tang (vinegar or extra BBQ sauce).
4. Master the Natural Release: Be patient and allow the pressure to release naturally for at least 10 minutes. Forcing a quick release immediately after cooking meat under pressure can cause the muscle fibers to seize up, resulting in tougher, drier chicken. The natural release allows the fibers to relax gradually, retaining more moisture and yielding that incredibly tender, fall-apart texture pressure cookers are famous for.
5. Reserve Sauce for Finishing: Avoid adding all your BBQ sauce before pressure cooking. High sugar content in some BBQ sauces can increase the risk of the ‘BURN’ notice. Cooking the chicken in broth and a portion of the sauce, then tossing the shredded chicken with the remaining fresh BBQ sauce and some of the flavorful cooking liquid at the end, provides the best balance of infused flavor and fresh, vibrant sauciness. This also allows you to control the final sauciness level more effectively.

Frequently Asked Questions (FAQ) about Instant Pot BBQ Chicken

Here are answers to some common questions about making this delicious recipe:

1. Q: Can I use frozen chicken breasts or thighs in this recipe?
   • A: Yes, absolutely! One of the great conveniences of the Instant Pot is its ability to cook food from frozen. You do not need to thaw the chicken first. Ensure the frozen chicken pieces are separated (not frozen together in one large block, if possible) for more even cooking. You will need to increase the pressure cooking time. For average-sized frozen boneless, skinless chicken breasts, aim for 18-22 minutes at High Pressure, followed by the 10-minute natural pressure release. For frozen thighs, 15-18 minutes should suffice. The pot will also take longer to come to pressure when starting with frozen ingredients. The texture might be slightly different than using fresh chicken, but it will still be tender and delicious.
2. Q: My BBQ sauce is very thick/sweet. Will it cause a ‘BURN’ notice?
   • A: Thick and sugary sauces are more prone to scorching on the bottom of the Instant Pot, potentially triggering the ‘BURN’ warning. To minimize this risk:
     • Always ensure you have enough thin liquid (the 1 cup of chicken broth) at the bottom.
     • Add the thicker BBQ sauce on top of the chicken and broth; do not stir it down to the bottom before cooking.
     • Consider using only a small portion (e.g., 1/4 cup) of the very thick/sweet sauce during the pressure cooking phase and add the majority after the chicken is cooked and shredded.
     • Make sure you thoroughly deglazed the pot if you seared the chicken, as stuck-on bits are a primary cause of the burn notice.
3. Q: How do I store and reheat leftover Instant Pot BBQ Chicken?
   • A: Leftovers are fantastic! Allow the BBQ chicken to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of water or chicken broth if it seems dry. Alternatively, reheat individual portions in the microwave, covered, stirring partway through. It also freezes beautifully. Place cooled chicken in freezer-safe bags or containers, removing as much air as possible. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
4. Q: Can I use different cuts of chicken, like bone-in pieces?
   • A: Yes, you can adapt this recipe for other chicken cuts.
     • Bone-in, Skin-on Thighs/Legs: These work well and add great flavor. Searing the skin side first using ‘Sauté’ is recommended for better texture. Increase pressure cook time to around 15-20 minutes (depending on size) at High Pressure, followed by the 10-minute NPR. You’ll need to remove the bones and skin before shredding.
     • Bone-in Chicken Breasts: Cook for 20-25 minutes at High Pressure, followed by 10-minute NPR. Remove bones before shredding.
     • Keep in mind bone-in cuts will yield less shredded meat per pound compared to boneless.
5. Q: What if I don’t have chicken broth? What else can I use?
   • A: While low-sodium chicken broth adds the best flavor, you have options! Plain water is perfectly acceptable as the cooking liquid needed to bring the pot to pressure. You could also use vegetable broth. Another option, if you have it, is using a cup of lighter beer (like a lager or pilsner) for a different flavor dimension, though it will impart a slight beer taste. Avoid using only BBQ sauce as the liquid, as its thickness and sugar content can easily lead to a burn notice. Always ensure you have at least 1 cup of thin cooking liquid in the pot.

Print