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    Bites with Bri » Main » Instant Pot Pulled BBQ Chicken

    Instant Pot Pulled BBQ Chicken

    Published: Apr 9, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    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.

    pulled chicken sandwich

    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.

    Jump to:
    • Highlights
    • Ingredients
    • Instructions
    • Expert Tips
    • FAQs
    • Related Recipes
    • Instant Pot Pulled BBQ Chicken

    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

    overhead shot of all of the 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 1 & 2
instant pot with sauté circled 
overhead of onions and spices in pot

    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.

    steps 3 & 4
overhead of cooked onions
overhead of all of the ingredients in the instant pot

    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.

    steps 5 & 6
instant pot with pressure cook highlighted
overhead of shredded chicken in a bowl

    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

    How do you store leftover pulled chicken?

    Store in airtight container with lots of extra sauce for 3 days. It reheats great in the microwave.

    Can you make this ahead of time?

    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.

    Can you use frozen chicken?

    Yes. Be sure to add 3-4 minutes to the cook time.

    What to serve with BBQ pulled chicken?

    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

    • Cast Iron Skillet Lamb Chops
    • Dutch Oven Pulled Pork Recipe
    • 25 Simple Boneless Skinless Chicken Thigh Recipes
    • Coconut Lime Salmon
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    5 from 21 votes

    Instant Pot Pulled BBQ Chicken

    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.
    Prep5 minutes
    Cook15 minutes
    Total30 minutes
    Course: Main
    Cuisine: American
    Author: Brianna May

    Ingredients:

    • 1 Tablespoon olive oil
    • 1 red onion, sliced*
    • 2 teaspoons salt
    • ½ 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.

    Notes:

    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.
    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.
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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