I love this simple and delicious Instant Pot pulled BBQ chicken thighs recipe. Juicy chicken thighs are pressure-cooked with diced onion, BBQ sauce, and broth, then shredded and combined with the reduced sauce. It is perfect for sandwiches, piled on a toasted bun with a dollop of our red cabbage coleslaw for crunch and creaminess.
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Why Chicken Thighs are Ideal for Pulled Chicken in the Instant Pot?
- Juiciest meat: chicken thighs are the most juicy part of the bird due to higher fat content.
- Rich flavor: dark meat has more flavor and pairs wonderfully with the BBQ sauce.
- Budget-friendly: Chicken thighs are more affordable than chicken breasts.
- Handle for pressure cooking better: chicken thighs are more forgiving, and they're still going to be tender if you overcook them for a few minutes.
- Perfect for shredding: chicken thighs pull apart effortlessly.
Ingredients and Substitutions
You can find the quantities in the recipe card at the end of this post.
- Chicken thighs: I used boneless skinless chicken thighs as they are the most flavorful and tender. I do not recommend using bone-in chicken thighs here. You can also use a combination of chicken breasts and chicken thighs.
- Onion: Adds a nice flavor to the dish. Make sure to chop or grate it finely. Substitution: ¼ teaspoon onion powder.
- Barbecue sauce: I used Sweet Baby Ray's brand. Use your favorite sauce here.
- Chicken broth: low-sodium chicken broth or stock. Substitution: water or water and some chicken bullion.
- Seasonings: I used salt, smoked paprika, garlic powder, and black pepper.
How to Make Instant Pot Pulled BBQ Chicken Thighs
Below are the recipe over view with the step-by-step images.
- Season chicken with salt, smoked paprika, garlic powder, and black pepper.
- Layer in Instant Pot: diced onion, broth, chicken, ¾ cup BBQ sauce, brown sugar (don't stir).
- Pressure cook: High for 13 min → natural release 10 min → quick release rest.
- Shred chicken on a plate with two forks.
- Reduce sauce on Sauté until thickened.
- Return chicken to pot, add remaining BBQ sauce, and toss to coat.
Recipe tips
- Always add liquid: broth or water is required to prevent the instant pot from showing a "food burn" message. It also helps to keep the chicken moist and tender.
- Thicken the sauce: if the sauce is too thin, reduce it by using a saute function or by adding a cornstarch slurry.
- Add extra sauce at the end: while cooking the chicken with the sauce, infuse it with flavors, I also like to add extra sauce after shredding it for better coating.
- Serving: Pulled BBQ chicken is best enjoyed in the form of a sandwich with some cheese and coleslaw or pickled beets on the side. You can also serve it as a main dish for potatoes, add it to salads, wraps, or even make tacos.
Storage instructions
Let the chicken leftovers cool down and transfer them into an airtight container. Store them in the fridge for about 3-4 days.
Reheat it gently in the microwave or on the stove-top.
Shredded chicken freezes well. So I like to double the recipe and freeze it for later use. Cool it down to room temperature, divide it into portions, and place it in a freezer-safe Ziploc bag.
Store the chicken in the freezer for up to 3 months. When ready to use, warm it up on the stove with a little bit of broth and some extra BBQ sauce.
📖 Recipe
Instant Pot Pulled BBQ Chicken Thighs
Equipment
- Pressure cooker I used Instant Pot Duo
Ingredients
- 2 pounds chicken thighs, boneless and skinless you can use chicken breasts or combination of both
- 2 tablespoons finely diced onion
- ¾ cup BBQ sauce (for cooking)
- ¼ cup BBQ sauce (for finishing)
- ½ cup low sodium chicken broth, or water
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- ½ teaspoon smoked paprika, or regular one
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Season chicken thighs with salt, smoked paprika, garlic powder and black pepper.
- Add the ingredients into your instant pot following this order: 2 tablespoons finely diced onion, ½ cup low sodium chicken broth, or water , 2 pounds chicken thighs, boneless and skinless, ¾ cup BBQ sauce (for cooking), 1 teaspoon brown sugar.
- Select High Pressure and set the timer for 13 minutes. It will take around 10 minutes for the Instant Pot to build the pressure. Once the pressure has built up, the timer will start the countdown. Once the cooking time completed, let it natural release for 10 minutes, followed by the quick release.
- Remove the chicken on a separate plate and shred it into fine shreds using two forks.
- Set the Instant pot to the Saute function to reduce the sauce by half, stirring it occasionally. It should take about 5 minutes.
- Add shredded chicken back to the sauce and add there the remaining ¼ cup BBQ sauce (for finishing). Toss the chicken well to coat it well with the sauce and to warm it up. Serve on a toasted bun with cheese and coleslaw.
Notes
Nutrition
Frequently Asked Questions
Yes, you can use frozen chicken thighs to make this recipe. If you use frozen chicken, add an extra ½ cup of broth and cook it on high pressure for 20 minutes, followed by 10 minutes of natural release.
Yes, but breasts cook faster and can dry out if you overcook them even for one minute. Make sure to reduce the cook time to 10 minutes. That's why I love using chicken thighs; they remain juicy even if you cook them longer. You can also use both chicken breasts and chicken thighs.
No, you don't have to sear the chicken. Searing does add extra flavor, but it's completely optional. Chicken thighs are naturally juicy and flavorful, and this recipe includes plenty of seasoning and BBQ sauce to make it delicious without that extra step.
Yes! Store BBQ pulled chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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