This Instant Pot Pulled BBQ Chicken is the easiest weeknight meal and a great alternative to traditional barbecue pulled pork. It is sweet, a little spicy, and the sliced onions add so much flavor. It is perfect in a taco, on a salad, or to make sliders or sandwiches with.
I love a simple Instant Pot Dinner. It cooks meat so quickly and is very hands off. So I am always experimenting with new recipes that are pressure cooker friendly. Who else loves their Instant Pot as much as me?
Pulled pork is one of my favorites but I wanted to lighten things up and swap the pork for some chicken breasts (much leaner). And I am here to assure you that you won’t even miss the pork because the sauce is SO flavorful.
Table of Contents
Highlights
- Ready in 30 minutes
- Can be used in tacos, bowls, salads, sandwiches, or sliders
- Lower calorie alternative to pulled pork with the same BBQ flavor
- Minimal ingredients and prep
- Perfect for meal prep
- Recipe can easily be double or tripled for a crowd
Ingredients
- Chili Powder: The chicken has a mild heat to it. For less heat, use half of a teaspoon or omit.
- Red onion: Any onion you have on hand works.
- BBQ Sauce: Use whatever your favorite BBQ sauce is. I like to use a sweeter sauce, like honey BBQ.
- Chicken: You can use 2 pounds of boneless skinless chicken thighs instead.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start
- Make sure you have a pressure cooker. I use this Instant Pot.
Step 1: Select Sauté mode on your Instant Pot.
Step 2: Add the olive oil, onion, salt, pepper, smoked paprika, chili powder, granulated garlic, and onion powder.
Step 3: Sauté the onions for 2-3 minutes. Turn off Sauté mode.
Step 4: Immediately, deglaze the pan with the water, scraping all of the browned bits. Then add the chicken, BBQ sauce, and Worcestershire sauce. Place the lid on the pot and be sure the valve is switched to the sealing position.
TIP – The spices will brown and start to stick a bit to the bottom. This is created flavor by toasted the spices. Add the water immediately after so they do not burn.
Step 5: Select Pressure Cook (manual) and High Pressure. Set to 15 minutes.
Step 6: Let the pot release pressure naturally (valve still switched to sealing) for 10 minutes. Then, quick release (valve switched to venting). Remove the lid and shred the chicken.
TIP – Make sure to add back lots of sauce to the chicken to keep it moist. You can also top sandwiches additional sauce.
Expert Tips
- The spices will brown and start to stick a bit to the bottom. This is created flavor by toasted the spices. Add the water immediately after so they do not burn.
- Make sure you deglaze the pan. Deglazing is the process of adding liquid (in this case water or stock) to the pan to lift all of the brown bits off the bottom.
- Make sure to add back lots of sauce to the chicken to keep it moist. You can also top sandwiches additional sauce.
FAQs
Store in airtight container with lots of extra sauce for 3 days. It reheats great in the microwave.
Yes! This pulled chicken tastes just as good leftover. It is great for prepping at the beginning of the week and eating through the week.
Yes. Be sure to add 3-4 minutes to the cook time.
I picked up so brioche buns, toasted them, and piled on the chicken. Cole slaw, raw onions, pickles, and pickled jalapeños are great sandwich or slider toppings. I also love to make BBQ ranch chicken salads with this chicken or quesadillas or tacos.
Related Recipes
Instant Pot Pulled BBQ Chicken
Ingredients
- 1 Tablespoon olive oil
- 1 red onion sliced*
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 cup water or chicken stock
- 2 pounds boneless skinless chicken breasts*
- 1 cup BBQ sauce*
- 1 Tablespoon Worcestershire sauce
Instructions
- Review all recipe notes and instructions before beginning.
- Select Sauté mode on your Instant Pot.
- Add the olive oil, onion, salt, pepper, smoked paprika, chili powder, granulated garlic, and onion powder.
- Sauté the onions for 2-3 minutes. Turn off Sauté mode.
- Deglaze the pan with the water, scraping all of the browned bits. Then add the chicken, BBQ sauce, and Worcestershire sauce. Place the lid on the pot and be sure the valve is switched to the sealing position.
- Select Pressure Cook (manual) and High Pressure. Set to 15 minutes.
- Let the pot release pressure naturally (valve still switched to sealing) for 10 minutes. Then, quick release (valve switched to venting). Remove the lid and shred the chicken.
