Instant Pot BBQ Chicken! Sweet, fall-apart tender and perfect for sandwiches, salads, BBQ plates and more!
This Instant Pot BBQ Chicken is an easy recipe you can make for a weeknight meal. You can use in so many ways!
I like serving it on buns for chicken sandwiches or for a delicious meal over rice. It is also one of my favorite recipe for meal prep!
It’s also delicious in a BBQ chicken salad with romaine, black beans, corn, tomatoes, avocado and ranch dressing. This chicken is versatile, easy and delicious!
However you serve it, this easy instant pot barbecue chicken is one of my favorite recipes for busy weeknights!
Ingredients You’ll Need
This recipe uses a combination of boneless chicken breasts and boneless thighs. I like the texture when
Onion powder, garlic powder, chili powder, paprika, brown sugar and grated onion give this chicken delicious flavor.
The flavor of this BBQ chicken really depends on what kind of BBQ sauce you use. Use your favorite bbq sauce for this instant pot bbq chicken recipe!
How to Make Instant Pot BBQ Chicken
This instant pot pulled chicken can be made in 4 easy steps.
- Place the ingredients in the instant pot in this order: chicken broth (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, grated onion, brown sugar and Worcestershire sauce. (Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.)
- Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set the cook time to 15 minutes.
- Let the pressure natural release for 10 minutes. Then quick release the venting position to remove the remaining pressure.
- Remove the cooked chicken and shred it. Reduce the liquid by pressing the “saute” button and simmering the sauce until thickened if necessary. Add the shredded meat back into the sauce.
Note: This recipe has been updated since the video was published. In recent years I’ve recommended add a cup of water or chicken broth, not stirring, removing the chicken and reducing the liquid, then adding the chicken back in. This ensures the instant pot doesn’t give you the dreaded burn notice!
I like using a combination of chicken breasts and chicken thighs for the meat. The meat turns out so much more moist this way than compared to using all chicken breasts.
I used to make BBQ chicken in the slow cooker all the time, but now I prefer it in the instant pot. It is so easy to throw everything in and walk away. Plus it takes just a fraction of the time.
For an allergy-friendly meal, enjoy this on toasted gluten-free buns with a side of my favorite Dairy-Free Coleslaw! You also might like these bbq nachos or these gluten-free smashburgers.
Expert Tips and Tricks
Use Gluten-Free Worcestershire Sauce: Not all brands are gluten-free so check the label! I use Lea and Perrins which is gluten-free.
Choose a Good BBQ Sauce: The flavor of this chicken is highly dependent on what kind of BBQ sauce you use. I love the flavor of Sweet Baby Ray’s – but lately I’ve been using Stubbs Sweet Sticky BBQ sauce (such a good price on Amazon!) because it doesn’t contain high-fructose corn syrup. Use your favorite barbecue sauce!
Chicken Breasts + Thighs = Yum: I like using a combination of chicken breast and thighs in this recipe. The chicken thighs keep the dish moist and delicious!
More Instant Pot Recipes
I hope you like this recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
Instant Pot BBQ Chicken
Video
Ingredients
- 1 cup chicken stock or water
- 2 lbs chicken thighs
- 1 lb chicken breast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 1/2 cups BBQ sauce
- 1/2 cup grated onion plus juice
- 2-3 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
Instructions
- Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, grated onion, brown sugar and Worcestershire sauce. Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.
- Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Then quick release the venting position to release the remaining pressure and open the pot.
- Remove the chicken and shred it. If necessary, reduce the liquid by pressing the "saute" button and simmering the sauce, stirring often, until thickened. Add the chicken back to the sauce before serving.
- Add more BBQ sauce if desired. Shred and enjoy on sandwiches, salads, BBQ plates and more!
Hello. How long would you cook this in pressure cooker if just using boneless chicken tenders?
Hi Julie, good question! We haven’t tried this recipe using chicken tenders, but we recommend reducing the time quite a bit since the tenders are smaller. I would assume 6-7 minutes on high pressure, followed by a natural release of about 5 minutes. If you have bigger chicken tenders, 8 minutes would be better.
Absolutely delicious recipe!! I ended up using all chicken breast instead of both breast and thigh. And then added a corn starch slurry at the end when sautéing the sauce. Chicken came out so tender and the flavor was great! Will definitely use this recipe again in the near future. Oh! And paired it with baked potatoes for supper. Yum!!
Yay! We’re so pleased to hear you loved the recipe so much, Jenna! Thank you for sharing your positive experience with us.
Hi Jenna, did you keep the exact cooking time as the original recipe? Thanks!
Hi,
Any recommendations on how to cook in a slow cooker? Looks delicious but I do not own a instant pot.
Hi Erica, for a slow cooker you can omit the water/chicken stock from the recipe. Then just combine everything else and cook on low for 4-6 hours. We hope you enjoy the recipe!
Any tips on how to easily shred the chicken?
Hi Dee, the chicken will be easiest to shred while it’s still warm. We typically use 2 forks to pull it apart before it has time to cool down too much. We hope you enjoy the recipe!
I use my electric beater! Works like a charm!
I love shredding mine in my stand mixer! When it’s warm it shreds like a dream with the paddle attachment.
Hi I’m looking forward to trying the recipe. Have you tried it in the slow cooker? Do you need the one cup of chicken stock for cooking it in the slow cooker? Thanks!
Thanks!
Hi Jacyntha, yes this can be made in a slow cooker! For that, you can omit the water/chicken stock from the recipe. Then just combine everything else and cook on low for 4-6 hours. We hope you enjoy!
Thoughts on adding cornstarch to thicken the sauce?
Hi Kelly, yes that should work! We’d recommend making a slurry and adding it during step 3. We hope you enjoy the recipe!
This looks great! Any tips on making a double batch? Would you double all of the ingredients? Change the cook time? Thanks!
Hi Beth, typically with instant pots you’ll keep the cooking time the same, just use double the ingredients. The cook time won’t start until the pot comes to full pressure. With the added content, it will just take longer to come to pressure. We hope you enjoy the recipe!
What type of onion? The recipe does not say. Also, would be helpful if you included the “boneless” part in the actual recipe for future use. Thanks!!!
Hi Susan, we like to use yellow onion, but you can really use any kind you like! Thank you for the feedback about the chicken. We hope you enjoy the recipe!
Hello , can I freeze the leftovers?
Hi Tayler, yes leftovers can be frozen! Let it cool completely then freeze in airtight containers or freezer bags. You can reheat the chicken in the instant pot or oven. You may need to add extra BBQ sauce when reheating to keep it moist. We hope this helps!
Can I use frozen chicken?
Hi Catherine, yes you can use frozen chicken. The instant pot will take longer to come to temperature, but the cook time will remain the same. Just make sure the chicken isn’t frozen into one big chunk. We hope you enjoy the recipe!
Delicious! I did tweak it slightly, by crisping up some black forest bacon first. I set the bacon aside, and sauteed the onions in the bacon drippings, and followed the rest of the instructions as they were written. Served with brussels sprouts and cornbread on the side. Yum! 🙂
Hi Sadie, thank you for taking the time to share your additions and sides – they sound delicious! We’re so pleased to hear you enjoyed the recipe!
I cook for a group of friends regularly and this is a go-to recipe for me. We have a number of allergies amongst the group that must be accommodated, and this recipe is a safe and easy crowd pleaser!
Hi Jaqi, thank you for such kind feedback! We’re so pleased to hear this recipe has not only been a safe choice for your group, but also an enjoyed favorite!
I have made this over and over and it always turns out great! I love the instant pot option because I can set it and forget it!
Yay! We’re so please to hear this has become such a go-to recipe for you, Allison! Thank you for your kind feedback!
Needed a recipe for dinner and found this. Once reading it, turns out it was also gluten free! I usually have to change ingredients slight to accommodate my food allergy. So it was nice to see I didnt have to do this. My husband and teenage gobble this up and said it was the best bbq chicken I have ever made. We have already decided to add this to our list of go to recipes. Thank you for a tasty recipe.
Aww, we’re so happy that this recipe was such a hit with your whole family, Jennifer! Thank you for your kind feedback!
This turned out great!! I did a trial run because my friend had a baby and I’m bringing them a meal. I’m a bad cook lol and this was easy!! I think I saw you in a comment say to reheat at 350. For how long? I want to include instructions to make as easy as possible! Thank you!
Hi Maria, we’re so glad you enjoyed the recipe! It can be reheated at 350°F until it’s hot throughout (about 15 minutes). We’d recommend covering the dish in foil and stirring halfway through to ensure even reheating. We hope you friend enjoyed the meal!
I’ve been coming back to this monthly for the past two years, because this recipe never fails! It’s such a crowd pleaser and is so easy to make. After all these times of making it, I thought I should come on here and let you know how great it is! Thanks for the recipe!
I am making this recipe for tomorrow night so I need to put it in the fridge over night, what is the best way to reheat it? In the instapot or covered with tinfoil in the oven? If so what temp?
Hi Kate, either option will work. For oven, reheat at 350°F. You may need to add more BBQ sauce for either method to make sure the chicken doesn’t dry out. We hope you enjoy the recipe!