Instant Pot BBQ Chicken

This instant pot BBQ chicken recipe features juicy, shredded chicken smothered in tangy barbecue sauce. Perfect for meal prep or pulled chicken sliders!

Why this recipe works

Instant pot BBQ chicken is perfect for making sliders, sandwiches, or meal prepping. The chicken is ultra juicy, easy to shred, and bursting with smokey and tangy flavor thanks to a few extra ingredients on top of the barbecue sauce.

Sometimes you need a quick and easy meal to make on a busy weeknight that doesn’t require a whole lot of hands-on prep, which is where this instant pot barbecue chicken shines. Keep in mind that bringing the instant pot up to pressure and allowing a natural release tacks on extra time – but we can be grateful that the pressure cooker does the majority of the heavy lifting here. Let’s get it started.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – We’re using both chicken breast and chicken thighs for this recipe. The mixture of the two goes really well together and the dark meat helps add even more moisture and flavor. You can certainly use all chicken breast if that’s what you prefer.

SAUCE – We are partial to our homemade Dr. Pepper Barbecue Sauce for this recipe but your favorite store-bought barbecue sauce will also do the trick.

How to Make Instant Pot BBQ Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Coarsely chop onion and place into a mini chopper or food processor. Blend until until finely minced. Set aside.
2. To the Instant Pot, add chicken stock and all the chicken breasts and thighs.
3. Sprinkle chicken with garlic powder and onion powder, drizzle with Worcestershire and liquid smoke.
4. Add the finely minced onion on top of everything. Sprinkle with brown sugar and top it all with the barbecue sauce.
5. Close lid and turn vent to the closed position. Cook on high pressure for 20 minutes. Do a 10 minute natural release, then open the vent to release any remaining pressure.
6. Remove lid and spoon off much of the liquid, but reserve it in cases you need to add some back in. Shred the chicken with two forks. If too dry add some of the reserved liquid back in.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve instant pot BBQ chicken stuffed between a slider bun or regular burger bun with additional BBQ sauce to taste. Add some coleslaw for a little crunch and texture! Shredded BBQ chicken is also great alongside a plate of ribs, mac and cheese, and corn on the cob. Optionally serve it chilled and tossed into salads, or meal prep it for lunches and dinners throughout the week. There are so many ways to enjoy it! 

More Instant Pot Recipes

• Instant Pot Salmon
• Instant Pot Roast Beef
• Instant Pot Pulled Pork
• Instant Pot Beef Stroganoff
• Instant Pot Chicken Pot Pie
• Instant Pot Bourbon Chicken

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Instant Pot BBQ Chicken

This instant pot bbq chicken is ultra juicy, easy to shred, and bursting with smokey and tangy flavor.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 10 servings(5 cups total)

1 hour hr

Calories: 210

Author: Amanda Davis

Ingredients

• ▢ 1 medium onion
• ▢ 2 cups chicken stock
• ▢ 1 pound boneless skinless chicken breasts
• ▢ 1 ½ pounds boneless skinless chicken thighs
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ ½ Tablespoon Worcestershire sauce
• ▢ 1 teaspoon liquid smoke
• ▢ 2 ½ teaspoons brown sugar
• ▢ 1 cup barbecue sauce

Things You’ll Need

• ▢
  Food processor or mini chopper
• ▢
  Instant pot

Before You Begin

• We’re using both chicken breast and chicken thighs for this recipe. The mixture of the two goes really well together and the dark meat helps add even more moisture and flavor. You can certainly use all chicken breast if that’s what you prefer.
• We are partial to our homemade Dr. Pepper Barbecue Sauce for this recipe but your favorite store-bought barbecue sauce will also do the trick.

Instructions

• Coarsely chop onion and place into a mini chopper or food processor. Blend until until finely minced. Set aside.
• To the Instant Pot, add chicken stock and all the chicken breasts and thighs.
• Sprinkle chicken with garlic powder and onion powder, drizzle with Worcestershire and liquid smoke.
• Add the finely minced onion on top of everything. Sprinkle with brown sugar and top it all with the barbecue sauce.
• Close lid and turn vent to the closed position. Cook on high pressure for 20 minutes. Do a 10 minute natural release, then open vent to release any remaining pressure.
• Remove lid and spoon off much of the liquid, but reserve it in cases you need to add some back in. Shred the chicken with two forks. If too dry add some of the reserved liquid back in.

Expert Tips & FAQs

• Prep time includes bringing the instant pot up to pressure as well as the time for the release.
• Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving (1/2 cup) | Calories: 210cal | Carbohydrates: 16g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 490mg | Potassium: 481mg | Fiber: 1g | Sugar: 12g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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