Learn how to make the most flavorful pulled BBQ chicken in your Instant Pot. It is perfect for sandwiches, piled on a toasted bun with a dollop of our red cabbage coleslaw for crunch and creaminess.
Jump to:
Recipe highlights
- Quick and easy: The pressure cooker makes the most tender chicken in only 25 minutes, which includes the time the pot builds the pressure.
- Perfect for meal prep: Make a large batch to use throughout the week.
- Customizable: You can make the sauce sweet, tangy, spicy, or smoky.
- Minimum clean up: This recipe requires only one pot, that can be cleaned in a dishwasher.
Ingredients (+Substitutions)
Below is an overview of the ingredients you will need to make this recipe. You can find the quantities in the recipe card at the end of this post.
- Chicken: I used boneless skinless chicken thighs as they are the most flavorful and tender. You can also use chicken breasts or a combination of both.
- Onion: Adds 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.
- Seasonings: I like to lightly season the chicken before cooking. I used salt, smoked paprika, garlic powder, and black pepper.
How to make it
Below are the detailed step-by-step instructions with the images for visualization.
Season: First, season the chicken with salt, smoked paprika, garlic powder, and black pepper on both sides.
Add: Add all the ingredients into your instant pot in this order: diced onion, chicken broth, seasoned chicken thighs, ¾ cups of barbecue sauce, and brown sugar. Do not stir it.
Pressure cook: Close the lid, and place set the pressure release valve to ‘Sealing’ position. Set it to high pressure and set the timer for 13 minutes. After the pot builds the pressure (10-15 minutes), the timer will start the countdown.
Natural and quick release: After it is done, let the pot do a natural release for about 10 minutes. Do the quick release for the remaining pressure.
Shred: Carefully, open the instant pot and remove the chicken thighs on a separate plate. Use two forks to pull the chicken apart into shreds.
Thicken the sauce: Change the instant pot into saute mode. Let the sauce reduce by half, stirring it occasionally. You can also thicken it by mixing 1 tablespoon of cornstarch with 1-2 tablespoons of water until smooth, then adding the slurry gradually to the hot sauce.
Add remaining sauce and toss: Now, add back the shredded chicken and the remaining ¼ cup of the BBQ sauce. Toss the chicken to coat it well and evenly. You can add more sauce here to your liking. Enjoy!
Nataliia's 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.
Frequently asked questions
Yes, you can use frozen chicken 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.
It is better to do 5-10 minutes of natural release followed by quick release. Natural release helps to keep the chicken moist and tender.
Yes, you can make this pulled BBQ chicken in a slow cooker. Simply add chicken thighs, diced onion, broth, BBQ sauce, and any other desired seasonings to the slow cooker. Cook on low for 6-8 hours (or on high for about 4 hours), until the chicken is fully cooked and easy to shred. Shred the chicken and mix it with some extra sauce before serving.
📖 Recipe
Instant Pot Pulled BBQ Chicken
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 the chicken 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.
Comments
No Comments