Instant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!
Are you ready for a super easy dinner recipe? I’m all about the easy dinners, so this pulled bbq chicken made in the pressure cooker is one of our absolute FAVORITES!
You just can’t go wrong with tender, juicy pulled chicken smothered in bbq sauce and added to a bun. Delish and it is FAST to make too.
Honestly, I’m all about streamlining and making things easier in the kitchen. So when I can do something like a toss-and -go recipe like this one – I’m all in.
I’m sure you understand, dinner can be so hectic. So much to do already and then all that prep. This keeps it to minimal dishes and yet you don’t have to sacrifice flavor.
I promise the whole family will deem this chicken dinner their new favorite!
instant pot shredded chicken
Here are some commonly asked questions
What is the best way to store leftover bbq chicken?
Place any leftover bbq chicken in a shallow, airtight container. Label with the date and keep refrigerated for up to 3 days.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
instant pot pulled chicken
Why do I have to combine the ingredients before I use the pressure cooker setting on the instant pot? Don’t they all cook inside together?
Though they do cook inside together, the mixture would not mix very well inside the pot without a little help. Therefore, you have to combine all of your ingredients to get the right consistency when done.
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
bbq chicken instant pot
Can this be made with frozen chicken?
Yes this can be made with frozen chicken. Make sure the pieces are not stuck together as this makes those areas where they are connected more dense. This will increase the amount of time the chicken will need to be cooked.
Otherwise you will have the outside looking like it is done and the parts where the chicken is connected will still be raw.
If you use frozen chicken that is separated, increase the cooking time by 2-3 minutes and leave the natural pressure release time the same.
instant pot barbecue chicken
Can this be made with bone-in chicken thighs?
I suppose you can – but you won’t really have pulled chicken at that point. But if that is more of what you are after, you can do that. Change the cooking time to 17 minutes. Keep the release the same.
HOW DO YOU MAKE PRESSURE COOKER BBQ CHICKEN?
- Add the chicken stock and apple cider vinegar to the Instant Pot insert, followed by the chicken thighs.
- Sprinkle the garlic powder, paprika, and salt on top of the chicken.
- Finally, pour ¾ cup of the BBQ sauce over the chicken thighs. Do not stir.
- Attach the lid and ensure the valve is in the “sealing position”.
- Set for manual high pressure for 15 minutes.
- When the timer finishes, allow the pressure to naturally release for 10 minutes. Then, quickly release any remaining pressure by switching the valve to the “venting” position.
- Transfer the chicken to a bowl and shred it by pulling it with 2 forks.
- (Optional) If you like a thick sauce on your sandwich, turn the Instant Pot to the “Saute-Normal” function and whisk in 2 tbsp of flour. Cook, stirring occasionally, for 2-3 minutes or until the sauce has thickened enough to coat the back of a spoon.
- Return the chicken to the pot and add the remaining ¼ cup of BBQ sauce.
- Serve immediately.
- Store any leftover BBQ chicken in an airtight container in the fridge for up to three days.
bbq pulled chicken instant pot
What about the coleslaw?
You’ll want to pair this with my Hawaiian Coleslaw recipe. The added sweetness pairs perfectly with the bbq sauce.
Ingredients for Instant Pot BBQ Chicken
- chicken stock or water
- apple cider vinegar
- boneless skinless chicken thighs
- garlic powder
- paprika
- salt
- BBQ sauce divided
- buns and/or coleslaw
bbq chicken sandwich
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
What to serve with bbq chicken sandwiches?
- sweet and salty snack mix
- homemade potato chips
- parmesan ranch pasta salad
- strawberry icebox cake – for dessert
- chocolate chip cookie bars for dessert
pulled chicken sandwich
Products I love when making pulled chicken in the pressure cooker…
This bbq pulled chicken recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made chicken in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chicken recipe.
- Instant Pot
- chicken stock or water
- apple cider vinegar
- garlic powder
- paprika
- salt
- BBQ sauce
- buns
- coleslaw
- pickles
- mixing bowl
shredded bbq chicken instant pot
If you love this Easy Instant Pot BBQ Chicken recipe, you’re going to love these other easy dinner ideas too. Please click each link below to find the easy, printable recipe!
bbq chicken in instant pot
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Instant Pot BBQ Chicken
Ingredients
- ½ cup chicken stock or water
- 2 tbsp apple cider vinegar
- 1 lb boneless skinless chicken thighs
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- 1 cup BBQ sauce divided
- buns and/or coleslaw for serving
Instructions
- Add the chicken stock and apple cider vinegar to the Instant Pot insert, followed by the chicken thighs.
- Sprinkle the garlic powder, paprika, and salt on top of the chicken.
- Finally, pour ¾ cup of the BBQ sauce over the chicken thighs. Do not stir.
- Attach the lid and ensure the valve is in the “sealing position”.
- Set for manual high pressure for 15 minutes.
- When the timer finishes, allow the pressure to naturally release for 10 minutes. Then, quickly release any remaining pressure by switching the valve to the “venting” position.
- Transfer the chicken to a bowl and shred it by pulling it with 2 forks.
- (Optional) If you like a thick sauce on your sandwich, turn the Instant Pot to the “Saute-Normal” function and whisk in 2 tbsp of flour. Cook, stirring occasionally, for 2-3 minutes or until the sauce has thickened enough to coat the back of a spoon.
- Return the chicken to the pot and add the remaining ¼ cup of BBQ sauce.
- Serve immediately.
- Store any leftover BBQ chicken in an airtight container in the fridge for up to three days.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
