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BBQ pulled chicken instant pot served with buns and coleslaw

BBQ Pulled Chicken (Instant Pot) Recipe

This BBQ Pulled Chicken Instant Pot recipe delivers juicy, tender, and flavorful shredded chicken in just 30 minutes. Perfect for sandwiches, tacos, bowls, or meal prep, this quick pressure cooker method gives you smoky, saucy BBQ goodness without hours of slow cooking.
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Course: Dinner, Lunch
Cuisine: American, Comfort Food
Prep Time: 10 minutes
Cook Time: 15 minutes
Natural Release: 10 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 280kcal
Cost: $12

Equipment

  • Instant Pot (6 qt or 8 qt)
  • Meat claws or forks (for shredding)
  • Digital meat thermometer
  • Silicone tongs

Ingredients

Main Ingredients

  • 2–3 lbs chicken thighs or breasts boneless skinless
  • 1 cup barbecue sauce divided
  • ½ cup chicken broth
  • 2 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar

Spice Blend

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste

Optional Additions

  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • Hot sauce to taste

Instructions

  • Pat dry, season with spice blend, rest 10 mins.
  • Add broth, chicken, half BBQ sauce, onion, garlic, sugar, vinegar.
  • High pressure 15 mins (thighs) or 12 mins (breasts).
  • Natural release 10 mins, then quick release.
  • Remove chicken, rest 5 mins, shred with forks.
  • Stir in remaining BBQ sauce, sauté 2–3 mins to thicken.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 280kcal | Carbohydrates: 18g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 680mg | Potassium: 620mg | Fiber: 1g | Sugar: 12g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg