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This easy Instant Pot BBQ Chicken recipe makes easy pulled chicken in the pressure cooker in about 30 minutes. A quick dinner for busy weeknights! Your whole family will love this easy recipe, and it’s also perfect for meal prep!
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Easy Instant Pot BBQ Chicken
This easy recipe for BBQ chicken is one of my favorite Instant Pot recipes for a busy day. Seriously, this recipe is incredibly simple and makes the best pulled chicken in just 30 minutes. I have made this BBQ shredded chicken hundreds of times since I first published it years ago, and it never disappoints. I’ve updated the instructions to make it even easier, so if you’re new to IP cooking, be sure to read my helpful cooking tips before starting.
If you’re looking for quick and easy dinner recipes, especially easy chicken recipes, this one’s for you! Barbecue pulled chicken is also a big hit with the kids. Even my picky eater likes this easy dinner recipe!
I have an awesome recipe for pulled BBQ chicken in the Crock-Pot , but making BBQ chicken in the pressure cooker is so much faster than the slow cooker. And since I don’t always plan ahead, this is why I love Instant Pot dinner recipes.
Plus, it’s a very versatile recipe. You can use it to make chicken sandwiches, sliders, wraps or quesadillas. You can even use the shredded meat to top nachos, baked potatoes or salads.
Ingredients
You only need a handful of simple ingredients for this Instant Pot barbecue chicken recipe. If you don’t already have them at home, you can find them in your grocery store. Full amounts are in the printable recipe card below.
- Olive oil — or non stick cooking spray to prevent the BBQ sauce from sticking
- Boneless skinless chicken breasts
- Sea salt
- Garlic powder
- Pepper
- Your favorite barbecue sauce — Use 1 cup BBQ sauce plus more after cooking, if desired
- Water or chicken broth — to help the pressure cooker reach pressure
How to make BBQ chicken in Instant Pot
This Instant Pot shredded chicken is pretty much a dump and go dinner. First, add a little olive oil or non stick spray to the bottom of the pot.
Next, add water or broth to your electric pressure cooker. Then, all you do is add the boneless skinless chicken breasts to the pressure cooker, season them and top them with your favorite BBQ sauce.
Do not stir the sauce — leave it on top of the chicken breasts. Otherwise, the sugars in the BBQ sauce could burn at the bottom of the pot.
You have to add water or chicken broth, since BBQ sauce is so thick. I tried to get away with using only a quarter cup water the first time, but I got the dreaded burn notice and had a messy pot to clean afterwards. Half cup water works much better! If you are using an 8 quart Instant Pot, add 1 cup of water.
I have made this chicken recipe hundreds of times now, and I have never gotten another burn notice!
You can always drain the extra liquid out of the pot after pressure cooking, but if you don’t add enough liquid, the pot won’t come to pressure.
Pressure Cooking Time
Pressure cook the chicken for 10 minutes on high pressure followed by a 10 minute natural pressure release. You can do a quick release for the remaining pressure after that or allow a full natural release. If your chicken breasts are very thin, you can cook the chicken for 8 minutes with an 8 minute release.
When the chicken is done, I usually shred it with an electric hand mixer. You can do it with two forks, but the mixer is much faster. It’s my favorite way to shred chicken!
My kids have fun helping with this part! You can add more BBQ sauce if you need to. I usually serve BBQ sauce on the side in case people want to add more.
And that’s all there is to it! Serve BBQ pulled chicken with Instant Pot potato salad or corn on the cob for a delicious meal. You guys, this easy chicken dinner is a lifesaver, especially on crazy busy days!
Recipe Variations
You can use boneless skinless chicken thighs instead of boneless chicken breasts, if you prefer. The cook time for boneless thighs remains the same.
Make Instant Pot BBQ chicken breasts instead of pulled chicken. Just serve the pieces whole instead of shredding them.
You can also vary the seasonings. Sometimes, I add minced onions or onion powder, brown sugar or smoked paprika or chili powder.
How to Store Leftovers
Store any leftover BBQ chicken in an airtight container in the refrigerator, where it’ll last for about 4 days. For longer storage, freeze it an a freezer safe container.
Reheat individual portions of pressure cooker BBQ chicken in the microwave. Leftover shredded chicken tastes great sandwiched between brioche buns, as part of a BBQ chicken salad, or enjoyed on its own!
Recipe Tips
Never stir the BBQ sauce and water together before pressure cooking. This will prevent the burn notice.
If there is a lot of liquid in the pot after pressure cooking, remove some of the liquid before making pulled BBQ chicken in Instant Pot. You can add it back in while shredding if needed.
Add more BBQ sauce after you shred chicken if needed.
Use a hand mixer or stand mixer to shred chicken. It’s the easiest way!
Does BBQ Sauce Count as Liquid in Instant Pot?
Not really. You need a thin liquid like water or broth along with the BBQ sauce to help the pot build pressure.
Can You Make this with Frozen Chicken?
You can also make this easy meal using frozen chicken breasts or frozen chicken thighs. Frozen chicken in the Instant Pot works best if it is in a single layer and not a large clump.
Pressure cook frozen chicken for 15 minutes. If you do have frozen chicken stuck together, cook it for to 20 minutes. Be sure that the internal temperature is at least 165 degrees. If not, you can add another 5 minutes to the cooking time.
More Pulled Chicken Recipes
If you love pulled chicken, try our Instant Pot salsa verde chicken and salsa chicken — to make Instant Pot chicken tacos (delicious tacos) — and our Instant Pot Buffalo chicken and Instant Pot Buffalo chicken dip!
Instant Pot BBQ Chicken
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 boneless skinless chicken breasts about 2 pounds
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 1 cup barbecue sauce
- ½ cup water
Instructions
- Add olive oil to inner pot of pressure cooker, and place chicken in pot
- Add water, and sprinkle sea salt, garlic powder and pepper over chicken, then pour BBQ sauce over chicken. Do not stir!
- Place lid on pot, turn vent to Sealing position, and hit PRESSURE COOK for 10 minutes. Pot will take a few minutes to pressurize, and chicken will cook for 10 minutes
- After pot beeps, allow a 10 minute natural release, then do a quick release to release remaining pressure. When pin drops, remove lid, and use hand mixer or 2 forks to shred chicken before serving
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you do try this delicious recipe, please leave a star rating and/or comment. For more easy recipes, be sure to subscribe to the newsletter!
is the time the same for thin cut chicken breasts?? or a little less time?
If they are super thin, you can try 8 minutes with 8 minute release and check the temperature at the end. 10 minutes will still work, though. 🙂
Can you use frozen chicken?
You can use frozen, but it may take longer to pressurize. I always recommend adding a couple of minutes to the cook time when using frozen.
Made this tonight and it was delicious! I made it in an 8qt pot and used 1 cup of liquid as suggested (I used chicken stock). I found the mixture to be just a little too liquidy. I think I will try 3/4 cup next time. I used Baby Ray’s Original Barbecue Sauce. I put the cooked chicken on buns and topped with swiss cheese, then put under the broiler for a minute. Afterwards we garnished them with more BBQ sauce or Ranch dressing – will definitely add to our meal rotation!
Thank you SO much, Rebecca! That sounds like an amazing dinner. 🙂
Can you double this recipe and still use the same cooking time? New to instant pot cooking…
Yes — It should still cook for the same time, but the pot might take a little longer to reach pressure.
yes I doubled it and also doubled the time and it was yummy
I tried this tonight, and it was very good~! I didn’t bother to shred it – had it with a baked potato and broccoli. Next time, I will be a little more heavy handed with the seasonings.
That sounds like a delicious dinner! Thank you so much. 🙂
Hi~! I want to try this. So, you didn’t use the trivet? It looks so good. I don’t want to mess this up.
Since I want to shred the chicken, I don’t use the trivet, and it always comes out perfect! 🙂
Quick, easy, and yummy! You can’t go wrong! I have made this twice in two weeks. Love it with Sweet and Spicy Sweet Baby Ray’s. I have only shredded it with big shredding forks. Next time I will try the hand mixer.
The hand mixer makes shredding it so easy. Thanks, Holly. So glad you liked it! 🙂
Very good! Came out perfectly! I used 1 cup of water for a 8qt and it was so moist! I Don’t have a hand mixer, but it didn’t take too long by hand! Thanks for the recipe!
You’re so welcome, Amanda! Glad you enjoyed it!
I made this using an 8 QT, so I did the one cup water. I bought a package of two organic breasts that were 1.25 pounds total, but REALLY thick. I cooked as directed, but they were still tough and rubbery. I cooked for another 2 minutes with 5 minutes before releasing pressure, and I could shred them with some effort. Family enjoyed, I just wanted to mention that thicker breasts will likely take more cooking time. Don’t assume that if they are up to temperature and tough that they are over cooked. You actually need to cook them more.
This is insanely good. Awesome recipe. I add more BBQ sauce after shredding btw.
Thank you so much, Clif! More sauce at the end is the way to go. 🙂