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Instant Pot pulled BBQ chicken thighs piled on a sandwich bun with extra sauce.

Instant Pot Pulled BBQ Chicken Thighs

Nataliia
I love this simple and delicious Instant Pot pulled BBQ chicken thighs recipe. Juicy chicken thighs are pressure-cooked with diced onions, BBQ sauce, and broth, then shredded and combined with the reduced sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 256 kcal

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

If you like to make it a little spicier, add about ⅛ teaspoon of cayenne pepper.
You can freeze the leftover chicken for up to 3 months.
Use the meat thermometer to ensure the chicken internal temperate reaches 165°F.

Nutrition

Calories: 256kcalCarbohydrates: 24gProtein: 26.4gFat: 5.3gSodium: 288mgSugar: 17g
Keyword bbq pulled chicken sandwitch, instant pot pulled bbq chicken
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