BBQ Shredded Chicken Instant Pot Recipe

When busy weeknights hit, I always reach for this BBQ shredded chicken Instant Pot recipe—it’s saved me more times than I can count. It turns plain chicken breasts into tender, juicy pulled perfection, soaking up every drop of that sweet and smoky BBQ flavor. What I love most is how effortless it is: just 30 minutes in the Instant Pot and dinner’s on the table.

Whether I’m prepping lunches ahead or need a crowd-pleasing dinner fast, this BBQ shredded chicken Instant Pot method never lets me down. Trust me—once you try this BBQ shredded chicken Instant Pot recipe, it’ll become a regular in your rotation too.

Why This BBQ Shredded Chicken Recipe Works

This BBQ shredded chicken Instant Pot recipe has become a go-to lifesaver in my kitchen—especially on those hectic weeknights when time is short but I still want something hearty and homemade. The pressure cooker works its magic, transforming simple chicken breasts into fork-tender, flavor-packed pulled BBQ chicken in under 30 minutes. What used to take hours now comes together in a flash, and honestly, it tastes like something you'd get at a backyard cookout.

I’ve served this BBQ shredded chicken Instant Pot style on toasted buns, baked potatoes, even rolled up in tortillas—and it’s a hit every time. It also freezes beautifully, so I always make extra for later. Trust me, this BBQ shredded chicken Instant Pot recipe is one you’ll come back to again and again.

Jump to:

• Ingredients
• Instructions
• Health Benefits and Dietary Information
• Creative Recipe Variations
• Essential Equipment for Success
• Storage and Meal Prep Tips
• The Secret to Perfectly Tender BBQ Shredded Chicken Instant Pot-Style
• FAQ
• Why This BBQ Shredded Chicken Instant Pot Recipe Belongs in Your Weekly Lineup
• Related
• Pairing
• BBQ shredded chicken Instant Pot Recipe

Ingredients

For the Chicken:

• Boneless, skinless chicken breasts (or chicken thighs for extra flavor)
• Chicken broth (low-sodium preferred)
• Onion, diced
• Garlic, minced
• Smoked paprika
• Chili powder
• Cumin
• Black pepper
• Salt

For the BBQ Sauce:

• Ketchup
• Apple cider vinegar
• Brown sugar (packed)
• Worcestershire sauce
• Yellow mustard
• Liquid smoke
• Garlic powder
• Cayenne pepper (optional, for heat)

Ingredient Substitutions: For a paleo-friendly recipe, swap brown sugar with coconut sugar and use coconut aminos instead of Worcestershire sauce. Those following a low-carb diet can reduce the brown sugar to 2 tablespoons or use a sugar substitute. If you prefer store-bought BBQ sauce, use 1.5 cups of your favorite brand instead of making homemade BBQ sauce.

Fresh garlic makes a noticeable difference in this BBQ Shredded Chicken Instant Pot recipe, but garlic powder works in a pinch (use 1 teaspoon instead of fresh cloves). Chicken thighs can replace chicken breasts for a richer flavor and even more tender results.

See recipe card for quantities.

Instructions

Prep and Sauté

1. Season the chicken breasts with salt, pepper, smoked paprika, chili powder, and cumin. This dry rub creates a flavorful base that pairs perfectly with the tangy BBQ sauce.
2. Dice the onion and mince the garlic while the chicken absorbs the spices.
3. Turn your instant pot to sauté mode and add a tablespoon of oil. Once hot, add the diced onion and cook for 3-4 minutes until softened.
4. Add the minced garlic and cook for another 30 seconds until fragrant. This step builds the flavor foundation for your shredded BBQ chicken.

Cook the Chicken

1. Place the seasoned chicken breasts into the instant pot, nestling them among the sautéed onions.
2. Pour in the chicken broth, making sure not to exceed the maximum fill line. The liquid creates steam for pressure cooking while keeping the chicken moist.
3. Secure the instant pot lid and set the valve to sealing position.
4. Select manual or pressure cook mode and set the timer for 15 minutes at high pressure. If using thicker pieces, add 2-3 extra minutes to ensure the internal temperature reaches 165°F.
5. Once the cooking cycle completes, allow for a 10-minute natural pressure release before manually releasing any remaining pressure. This gradual release keeps the chicken tender and prevents it from becoming tough or stringy.

Shred and Make BBQ Sauce

1. Carefully remove the chicken breasts from the instant pot and place them on a cutting board.
2. Using two forks, shred the chicken into bite-sized pieces. The properly cooked chicken should pull apart easily, creating perfect strands for your BBQ chicken sandwiches.
3. While the chicken cools slightly, prepare your homemade BBQ sauce by whisking together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, liquid smoke, garlic powder, and cayenne pepper in a medium bowl.
4. This sweet and smoky blend complements the tender pulled chicken perfectly.

Combine and Finish

1. Return the shredded chicken to the instant pot and pour the BBQ sauce over top.
2. Select sauté mode again and simmer for 5-10 minutes, stirring occasionally, until the sauce thickens slightly and coats every piece of chicken.
3. Taste and adjust seasonings as needed.
4. Let the mixture rest for 2-3 minutes before serving to allow the flavors to meld together.

Pro Tips for the Best BBQ Shredded Chicken

Let the chicken rest for 5 minutes after shredding before adding the sauce. This prevents the hot chicken from thinning out your carefully crafted BBQ sauce. For extra smoky flavor, add a second teaspoon of liquid smoke to the sauce mixture.

If your sauce seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering chicken and sauce mixture. This quick thickening trick gives you perfectly saucy shredded BBQ chicken every time.

Health Benefits and Dietary Information

This BBQ Shredded Chicken Instant Pot recipe provides lean protein while staying relatively low in calories. Each serving delivers approximately 25 grams of protein, making it an excellent choice for muscle building and weight management. The homemade BBQ sauce contains less sodium than most store-bought versions, giving you better control over your daily intake.

For those following specific dietary plans, this BBQ Shredded Chicken Instant Pot recipe easily adapts to paleo, keto, and gluten-free lifestyles with minor modifications. The chicken itself is naturally gluten-free, and the homemade sauce avoids common gluten-containing additives found in commercial BBQ sauces.

Creative Recipe Variations

Transform this basic pulled BBQ chicken instant pot BBQ Shredded Chicken Instant Pot recipe into completely new meals with these simple variations. For spicy BBQ chicken instant pot style, double the cayenne pepper and add a diced jalapeño during the sauté step. Create an Asian-inspired twist by replacing half the BBQ sauce with teriyaki sauce and adding fresh ginger.

Make it a complete one-pot meal by adding diced bell peppers and corn kernels during the last 5 minutes of simmering. This creates a hearty BBQ chicken bowl that's perfect over rice or quinoa. For BBQ chicken sliders, serve the shredded chicken on small Hawaiian rolls with coleslaw for added crunch.

Essential Equipment for Success

While any electric pressure cooker works for this BBQ Shredded Chicken Instant Pot recipe, the 6-quart Instant Pot remains the gold standard for even cooking and reliable results. A good set of meat shredding claws makes quick work of pulling apart the cooked chicken, though two sturdy forks work just as well.

Consider investing in a fine-mesh strainer if you prefer smoother BBQ sauce. Simply strain the finished sauce to remove any onion pieces for a restaurant-style consistency. A digital meat thermometer ensures your chicken reaches the safe internal temperature of 165°F.

Storage and Meal Prep Tips

Store leftover shredded BBQ chicken in airtight containers in the refrigerator for up to 4 days. The flavors actually improve after a day or two, making this an ideal make-ahead meal. For longer storage, portion the cooled chicken into freezer-safe bags and freeze for up to 3 months.

When reheating frozen BBQ shredded chicken, thaw overnight in the refrigerator, then warm gently in the microwave or on the stovetop with a splash of chicken broth to restore moisture. Avoid overheating, which can make the chicken tough and dry.

FAQ

Why This BBQ Shredded Chicken Instant Pot Recipe Belongs in Your Weekly Lineup

This BBQ shredded chicken Instant Pot recipe is living proof that weeknight dinners don’t have to be boring—or take all night. With bold BBQ flavor, melt-in-your-mouth texture, and just 30 minutes from start to finish, it’s no wonder this dish has become a staple in so many kitchens (including mine!). Whether you’re piling it onto sandwiches, salads, or tacos, it’s one of those meals that feels like comfort food but fits into even the busiest schedule. If you’re craving more Instant Pot inspiration, don’t miss our juicy Instant Pot Chicken Tenders or hearty Instant Pot Chicken Thighs and Rice—they’re perfect next steps on your pressure cooking journey.

Related

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Pairing

These are my favorite dishes to serve with this BBQ shredded chicken Instant Pot recipe: