This Instant Pot BBQ Chicken is juicy, flavorful, and ridiculously easy. With just a few pantry staples, you’ll have tender, shredded BBQ chicken in under an hour — no grill required. It’s perfect for busy weeknights, meal prep, or game day sliders. Pair it with coleslaw, cornbread, or pile it high on a sandwich bun for a fuss-free dinner the whole family will love.
Love using your Instant Pot? Me too! Try my Mexican Shredded Beef recipe next. This recipe is loaded with Mexican herbs, spices, and chiles. It falls apart, and is super juicy. Great for tacos, bowls, or salads!
Don’t have an Instant Pot but still want to take the responsibility of cooking off your hands? Try my Traditional Carnitas Recipe or my Dutch Oven Pulled Pork Recipe. Both recipes are versatile, so you can’t go wrong with either one.
Table of Contents
Why You’ll Love This Recipe
- Super Fast & Easy: The Instant Pot does all the heavy lifting — no need to watch the stove or fire up the grill.
- Ultra Juicy Chicken: Pressure cooking locks in moisture, making the chicken fall-apart tender every time.
- Big BBQ Flavor: A simple blend of pantry spices, Worcestershire, and your favorite BBQ sauce brings smoky, tangy, savory goodness in every bite.
- Versatile: Serve it on buns, in tacos, over rice, or on a baked potato — the options are endless.
- Great for Meal Prep: Makes a big batch that reheats like a dream all week long.
Ingredients & Substitutions
- Olive Oil: Used to sauté the onions and spices. Any neutral oil like avocado, canola, or vegetable oil works just as well.
- Red Onion: Adds a subtle sweetness and savory flavor base. Yellow or white onion can be used instead if that’s what you have on hand.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Pepper: Adds a little bite and rounds out the seasoning blend. Freshly cracked black pepper is best.
- Smoked Paprika: Brings a deep, smoky flavor that really mimics traditional BBQ. Regular paprika can be used, but the smokiness will be less pronounced.
- Chili Powder: Adds a warm, mild heat and depth. You can use more or less depending on your spice preference.
- Granulated Garlic: Adds bold, garlicky flavor without the hassle of chopping. Garlic powder can also be used in its place.
- Onion Powder: Adds a concentrated onion flavor that pairs perfectly with the BBQ sauce.
- Water or Chicken Stock: Helps build steam and deglaze the pot. Chicken stock adds extra richness and flavor, but water works in a pinch.
- Boneless Skinless Chicken Breasts: Lean and tender once pressure cooked. You can swap for boneless skinless thighs for a juicier texture.
- BBQ Sauce: The star of the show! Use your favorite store-bought or homemade BBQ sauce — sweet, smoky, spicy, or tangy all work.
- Worcestershire Sauce: Adds deep umami flavor that balances out the sweetness of the BBQ sauce. Soy sauce or tamari can be used in a pinch.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Instant Pot BBQ Chicken Breast
Quick Overview
- Add spices.
- Sauté aromatics.
- Deglaze.
- Add chicken.
- Pressure cook.
- Release & shred.
Step by Step Instructions
- Prep Instant Pot: Select Sauté mode on your Instant Pot.
- Add Spices: Add the olive oil, onion, salt, pepper, smoked paprika, chili powder, granulated garlic, and onion powder.
Quick Tip From Bri
Don’t skip the deglazing step! It prevents the Instant Pot from triggering a burn warning and helps incorporate all the flavor stuck to the bottom.
- Sauté the Aromatics: Sauté the onions for 2-3 minutes. Turn off Sauté mode.
- Deglaze & Add Chicken: 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.
- Pressure Cook: Select Pressure Cook (manual) and High Pressure. Set to 15 minutes.
- Natural Release, Then Shred: 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.
Recipe Serving Suggestions
I would typically make pulled chicken sandwiches with this recipe. Pick up some brioche buns at your local grocery store. Toasting the buns before making my sandwiches is a must! I would pair the sandwiches with these sides:
- Savory Roasted Sweet Potatoes: These roasted potatoes are crispy, cheesy, and flavorful!
- Pesto Orzo Salad: This recipe is loaded with chickpeas, cucumber, onion, sun-dried tomatoes, and feta cheese.
- Crockpot Green Beans: This version includes fresh, not canned green beans along with other flavorful ingredients for a truly irresistible side.
Expert Tips
- Slice the Onion Thinly: It softens quicker and melts into the sauce as it cooks.
- Shred Right in the Pot: Use two forks or tongs to shred the chicken directly in the sauce. Less mess, more flavor.
- Use a Good BBQ Sauce: Pick one with a flavor you love since it’s the base of the dish — sweet, smoky, or spicy all work.
Most Common Mistakes
- Skipping the Deglaze Step: This can cause the Instant Pot to trigger the burn warning.
- Not Sealing the Valve Properly: The Instant Pot won’t come to pressure if the valve is left on Venting.
- Overcooking the Chicken: 15 minutes at high pressure plus 10 minutes of natural release is plenty for juicy, shreddable chicken.
Additions & Variations
- Make It Spicy: Add a dash of hot sauce or a pinch of cayenne to the sauce.
- Add Sweetness: Stir in a spoonful of brown sugar or honey if you like a sweeter BBQ flavor.
- Brighten It Up: A splash of apple cider vinegar adds a nice tang to balance the richness.
The 10 Best Worcestershire Sauce Substitutes
Worcestershire sauce, with its unique blend of flavors, adds depth and richness to many dishes. It enhances everything, from marinades…
More Instant Pot Recipes
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Instant Pot BBQ Chicken Breast (Shredded)
This Instant Pot BBQ Chicken is juicy, flavorful, and ridiculously easy. With just a few pantry staples, you’ll have tender, shredded BBQ chicken in under an hour — no grill required. It’s perfect for busy weeknights, meal prep, or game day sliders. Pair it with coleslaw, cornbread, or pile it high on a sandwich bun for a fuss-free dinner the whole family will love.
Equipment
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
- Prep Instant Pot: Select Sauté mode on your Instant Pot.
- Add Spices: Add the olive oil, onion, salt, pepper, smoked paprika, chili powder, granulated garlic, and onion powder.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
- Sauté the Aromatics: Sauté the onions for 2-3 minutes. Turn off Sauté mode.
- Deglaze & Add Chicken: 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.1 cup water or chicken stock, 2 pounds boneless skinless chicken breasts*, 1 cup BBQ sauce*, 1 Tablespoon Worcestershire sauce
- Pressure Cook: Select Pressure Cook (manual) and High Pressure. Set to 15 minutes.
- Natural Release, Then Shred: 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.
Did you make this recipe? Leave a comment below!
Notes
- Red Onion: Adds a subtle sweetness and savory flavor base. Yellow or white onion can be used instead if that’s what you have on hand.
- Boneless Skinless Chicken Breasts: Lean and tender once pressure cooked. You can swap for boneless skinless thighs for a juicier texture.
- BBQ Sauce: The star of the show! Use your favorite store-bought or homemade BBQ sauce — sweet, smoky, spicy, or tangy all work.
- Slice the Onion Thinly: It softens quicker and melts into the sauce as it cooks.
- Don’t Skip the Deglazing Step: This can cause the Instant Pot to trigger the burn warning.
- Shred Right in the Pot: Use two forks or tongs to shred the chicken directly in the sauce. Less mess, more flavor.
Delicious
delicious!