When you need a quick, flavorful dinner that the whole family will love, this Instant Pot BBQ Pulled Chicken is the answer! It’s juicy, smoky, and perfectly saucy—great for piling onto buns, stuffing into tacos, or even serving over rice. Best of all? It’s ready in just 30 minutes with minimal effort!
Contents
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👉 Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
For the BBQ Sauce:
- 1 cup BBQ sauce (your favorite brand)
- ½ cup chicken broth (or water)
- 2 tablespoons apple cider vinegar (adds tang and tenderizes)
- 1 tablespoon brown sugar (optional, for extra sweetness)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon chili powder (optional, for a little heat)
👉 Directions
Step 1: Season & Sear the Chicken (Optional for Extra Flavor!)
- Set the Instant Pot to “Sauté” mode and add a drizzle of oil.
- Season the chicken with salt, pepper, garlic powder, paprika, and onion powder.
- Brown the chicken for 2-3 minutes per side (this step adds depth but can be skipped if you’re short on time).
Step 2: Add the Sauce & Pressure Cook
- In a small bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, brown sugar, Worcestershire sauce, and chili powder.
- Pour the sauce over the chicken in the Instant Pot.
- Close the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes (12 minutes if using large chicken breasts).
- Let the pressure naturally release for 5 minutes, then do a quick release for any remaining pressure.
Step 3: Shred & Serve
- Remove the chicken and shred it using two forks.
- Stir the shredded chicken back into the sauce to soak up all the flavors.
- Serve on buns, in tacos, over rice, or alongside coleslaw!
⭐ What Sides Go Well with This Dish?
- Coleslaw – The crunchy, tangy contrast is perfect on a sandwich.
- Corn on the Cob – A classic BBQ side with minimal effort.
- Potato Salad – Creamy and delicious, it pairs beautifully with BBQ.
- Sweet Potato Fries – A crispy, slightly sweet addition to the meal.
🔄 Time-Saving Tips
- Skip the searing step if you’re in a rush—just dump everything in and go!
- Use pre-shredded rotisserie chicken and mix it with warmed BBQ sauce for an ultra-fast version.
- Double the batch and freeze leftovers for an easy meal later!
🧒 Kid-Friendly Tweaks
- Use a mild BBQ sauce to keep the flavors kid-friendly.
- Serve the chicken with buttered rolls or plain rice for picky eaters.
- Add a little extra brown sugar to the sauce if your kids love a sweeter BBQ flavor.
🔄 Ingredient Swaps
- No chicken breasts? Use boneless thighs for extra tenderness.
- No apple cider vinegar? Try lemon juice or white vinegar.
- No Worcestershire sauce? A splash of soy sauce works too!
This Instant Pot BBQ Pulled Chicken is smoky, juicy, and ridiculously easy to make. Whether you’re meal prepping, hosting a backyard BBQ, or just need a quick dinner, this recipe is a winner. Try it out and let me know how your family loves it! 🍗🔥🥪
