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!
Trying this for the first time. I haven’t used my Insta pot for other than slow cooking yet. Have a question: should have been set on “meat/stew” or on “steam”?
Thank you for all your attention to questions and comments. I think this is going to come out deliciously.
Me and my fiancé love this recipe! We make our own bbq sauce because I am allergic to garlic and wheat, and I put it on a gluten free bun! Thank you!
Great recipe and flavor but a bit soupy. A lot of liquid was left in the instant pot.
You can simmer the sauce to reduce it down after you take the chicken out! It’s tough with instant pot because not enough liquid will have it burn – but you need some for it to come up to pressure. Simmering the sauce with the SAUTE function for a few minutes after should do the trick!
Are there any recipes for using the Instant Pot AURA? I Bought one at Target a month ago & I’d like to use it often but the recipe book is limited and I would like to get recipes from other people who also use the IP Aura. Please let me know
Loved it!!!
Is the cook increased for bone in chicken? I find that makes juicer chicken
I have made this recipe several times and it always turns out delicious! The only change I make is to use smoked paprika. It is on the menu again tonight. This recipe makes a lot, so we always have leftovers. I have used them for sandwiches, on baked potatoes, etc. I have even used them for barbecue chicken tacos, burritos, and pizza.
Thanks for the comment! Those are great ways to use it! 🙂
How many does this serve? Wondering if I need to make more or double.
This serves about 6 people 🙂
Very yummy!
I followed the directions to a T
I had a lot of fluid left. Well over 2 cups.
Does this mean that it didn’t come to pressure?
Liquid doesn’t evaporate as much in the instant pot and the amount of liquid left can depend on how thick/thin your BBQ sauce is. If it turns out thin/watery I’d suggest simmering it with the SAUTE function for a few minutes (once you take the chicken out) for the sauce to thicken up.
How much time would you add if the chicken was frozen ?? Forgot to take chicken out
I am excited to try this recipe. If I wanted to double the recipe, would I have to increase the cooking time?
The cooking time will remain the same. I hope it turns out for you!
So tasty! I served this to my husband’s extended family and they all thought it was pork. I prefer to cook with poultry, but I want to please the diners’ palates, so it was a win-win.
That’s so great to hear! Glad it turned out for your family!
I need to double the recipie for a crowd….do I need to increase the time?
No the same time should work! 🙂
Can the chicken be frozen?
Getting ready to try this recipe and wanted to share about another GF and no HFCS and organic BBQ sauce I have found. Kinders. Found a great deal on it at Costco. Right now 2 bottles for $4.99! Not sure where else it might be available. I am not a big fan of Stubbs.