Tender, juicy, and perfectly sweet, this Instant Pot BBQ Chicken is a weeknight dinner hero. Use it for sandwiches, salads, grain bowls, or barbecue platters — it’s as versatile as it is delicious!
Why You’ll Love This Recipe
If you need a go-to dinner that’s easy to make and packed with flavor, this is it. This BBQ chicken comes together quickly in the Instant Pot and delivers fall-apart tender meat every time.
Whether you serve it on sandwich buns, spoon it over fluffy rice, or toss it into a BBQ chicken salad with corn, black beans, avocado, and ranch — you’ve got a guaranteed crowd-pleaser. It’s also excellent for meal prep!
Updated Method for Better Results
In the latest version of this recipe, we’ve made a few changes to prevent the dreaded burn warning in the Instant Pot:
- Add liquid (water or chicken broth) first
- Do not stir
- Remove chicken after cooking
- Simmer and reduce the sauce before combining again
This technique ensures a smooth pressure build-up and richer flavor in every bite!
Ingredients You’ll Need
This recipe uses both boneless chicken breasts and thighs for a balance of lean texture and juicy richness. The chicken gets incredible flavor from a mix of:
- Onion powder
- Garlic powder
- Chili powder
- Paprika
- Brown sugar
- Freshly grated onion
- Worcestershire sauce
- Your favorite BBQ sauce
Pro Tip: The flavor of this dish largely depends on your BBQ sauce. Choose one you love — whether it’s sweet, smoky, spicy, or tangy!
How to Make BBQ Chicken in the Instant Pot
This shredded BBQ chicken is ready in just four simple steps:
- Layer the Ingredients: Pour chicken broth or water into the bottom of the Instant Pot. Layer in the chicken, spices, grated onion, BBQ sauce, brown sugar, and Worcestershire sauce. Don’t stir — the liquid should stay underneath to prevent burning.
- Cook: Seal the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
- Release: Let the pressure naturally release for 10 minutes, then switch to venting to release any remaining pressure.
- Shred and Reduce: Remove the chicken and shred it. Use the Sauté function to simmer the sauce if needed, then stir the shredded meat back into the thickened sauce.
Recipe Notes
Using a mix of chicken breasts and thighs creates the best texture — tender yet juicy. Once you try it, you’ll never go back to using just one type of meat!
This Instant Pot version has become my go-to, even replacing the slow cooker method. It’s fast, low-effort, and turns out great every time.
Serving Suggestions
- Load it onto gluten-free buns with slaw for an allergy-friendly BBQ sandwich.
- Try it on nachos for a fun twist!
- Serve it over brown rice or cauliflower rice for a healthier bowl.
Expert Tips
- Worcestershire Sauce Tip: Not all brands are gluten-free. If needed, opt for Lea & Perrins or check your label carefully.
- BBQ Sauce Choice: Your sauce makes the dish — choose one without high-fructose corn syrup if desired. I love Stubbs Sweet Sticky BBQ and Sweet Baby Ray’s.
- Best Chicken Combo: Using both breasts and thighs gives you the best of both worlds — flavor and tenderness.
Instant Pot BBQ Chicken
Tender, juicy, and perfectly sweet, this Instant Pot BBQ Chicken is a weeknight dinner hero. Use it for sandwiches, salads, grain bowls, or barbecue platters — it’s as versatile as it is delicious!
Ingredients
- 1 cup chicken broth or water
- 2 pounds chicken thighs
- 1 pound chicken breast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1½ cups BBQ sauce
- 1/2 cup grated onion (plus its juice)
- 2–3 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
Instructions
- Begin by layering the ingredients into the Instant Pot in the following order: broth or water, chicken pieces, onion powder, garlic powder, paprika, salt, BBQ sauce, grated onion (with juice), brown sugar, and Worcestershire sauce.
- Do not stir. It’s important that the liquid stays at the bottom so the pressure builds correctly.
- Secure the lid and set the valve to “Sealing.” Select the Manual (High Pressure) setting and cook for 15 minutes.
- Once done, let the pressure release naturally for 10 minutes, then switch the valve to “Venting” to release the rest.
- Take the chicken out and shred it with forks. If the sauce is thin, use the Sauté function to simmer it down, stirring frequently until it thickens.
- Return the shredded chicken to the pot and toss it in the reduced sauce. Add more BBQ sauce if desired.
- Serve it on buns, salads, or alongside your favorite sides.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 745Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 259mgSodium 1408mgCarbohydrates 73gFiber 1gSugar 66gProtein 60g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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