Since my buffalo chicken recipe is so popular, I knew I had to make a barbeque version. This instant pot bbq chicken is a super simple recipe that yields copious amounts of BBQ chicken you can use for whatever you like!
The chicken is juicy and tender from cooking it in the pressure cooker and has the perfect amount of chicken to sauce ratio. It will be your new favorite to-go protein!
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The best part is that it only takes about 30 minutes from start to finish, with the Instant Pot doing most of the work for you. It also makes a lot so you are more than likely to have leftovers.
Having leftover protein is a lifesaver during the week when you are short on time but want to be consistent with getting enough protein. We love making it at the beginning of the week and having it on hand for lunches or busy nights.
Why we love this easy instant pot BBQ chicken recipe
- easy to make – perfect for busy weeknights or meal prep
- versatile – use it as a quick protein with some carbs and fat, in sandwiches or salads, or however you please!
- great for meal prep – makes a lot and saves well during the week.
Ingredients
- chicken breasts
- barbecue sauce – use your favorite kind!
- chicken broth
- garlic powder
- paprika
- chili powder
- onion powder
- cumin
- salt and pepper
How to make instant pot bbq chicken
- Prep your instant pot. Pour 1/2 cup of BBQ sauce and chicken broth into the bottom of your Instant Pot or pressure cooker, mix to combine, and spread across the bottom. If you need to add a little more to cover the bottom, add more broth (this will depend on the size of your Instant Pot).
- Make your spice mixture. In a small bowl, mix garlic powder, smoked paprika, chili powder, onion powder, cumin, salt, and pepper.
- Cook chicken breasts. Place chicken in the instant pot and sprinkle the spice mixture overtop. Close the Instant Pot lid, make sure the valve is set to the sealing position, set to manual on high pressure, and pressure cook for 13 minutes. Manually release remaining pressure when done.
- Shred. Open the lid and remove the chicken. Set your Instant Pot to saute mode for 5-10 minutes to help absorb excess liquid (the chicken gives off liquid as it cooks). While Instant Pot is on saute mode, shred chicken with two forks. Once most of the liquid is absorbed (you still want some – about 1/3-1/2 cup left in the pot), turn off Instant Pot, and add your shredded chicken back into the pot. Pour in the rest of the BBQ sauce (1/2 cup) and stir to combine. Add more BBQ sauce if you like.
- Enjoy! Enjoy however you like!
Will BBQ sauce burn in the instant pot?
When you get the burn notice on your Instant Pot, it’s because there is not enough liquid/sauce in there for it to build up pressure. BBQ sauce will not burn in the instant pot, but you will need to make sure enough is covering the bottom.
The amount is going to depend on how large your instant pot is. I find that 1/2 cup plus the chicken broth is enough to cover my 6-quart Instant Pot. Add more if needed.
Can you use frozen chicken breasts?
If you forget to defrost your chicken, you can use frozen chicken breasts in the instant pot. The cook time with remain the same.
How to shred cooked chicken
There are quite a few ways to shred cooked chicken. This instant pot barbecue chicken requires just using two forks as I find this the easiest way and uses the least amount of dishes, but here are some other ways as well:
- with 2 forks – the easiest way for me, but it does take a little elbow grease. Simply use 2 forks to pull apart the chicken.
- in your stand mixer – put your cooked chicken in the stand mixer bowl and use the paddle attachment at low speed to shred the chicken.
- with a hand mixer – I have only done this once or twice, but it works well if you don’t have a stand mixer. Add the chicken to a large bowl and shred with the hand mixer on low.
How to use instant pot BBQ chicken
The reason I love this recipe so much is the chicken is so versatile. It has the BBQ flavor, but you can use it for so much! Here are a few ways:
- as is – honestly, I love this as is with some veggies and carbs for a complete meal.
- stuffed in a potato – cook up some white or sweet potatoes, cut them in half, and stuff the shredded BBQ chicken in them. Topped with a little cheese would be delicious.
- in tacos – add in some lettuce, tomatoes, and onions or a quick slaw
- in a salad – toss it with some greens and your favorite veggies for an easy-on-the-go meal or for meal prep.
- BBQ chicken sandwiches, wraps, or sliders – stuff it inside a bun with some coleslaw for a delicious sandwich!
- quesadillas or nachos
- for BBQ chicken pizza
Storage and reheating
- refrigerator – store chicken in the fridge in an airtight container for up to 4 days.
- freezer – cook according to directions and let the chicken cool completely. Add to a bag (we love these silicon reusable ones) or a freezer-safe container. You can use a large container or freeze in individual servings. Chicken should last up to 3 months in the freezer.
- reheating – reheat in the microwave or on the stovetop in a saute pan.
Substitutions and additions
- chicken breasts – I like boneless skinless chicken breasts, but you can use whatever kind you like. Boneless skinless chicken thighs will also work well and be delicious.
- barbecue sauce – use your favorite kind of barbecue sauce. You can also swap it out for buffalo, enchilada, or another sauce you like.
And if you want to spice it up some:
- sweetener – depending on your BBQ sauce, you can add a sweetener like honey if you like.
- diced onions – add some to give a little texture and zip.
More healthy chicken recipes
- chicken apple sausage patties
- instant pot buffalo chicken
- greek chicken meatballs
- pistachio-crusted chicken tenders
- grilled lemon pepper chicken
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Instant Pot BBQ Chicken
equipment
ingredients
- 3 pounds chicken breast
- 1 cup bbq sauce, divided (or more if needed/desired)
- 1/3 cup chicken broth
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt (depending on taste)
- 1/4 teaspoon pepper
instructions
- Prep your instant pot. Pour 1/2 cup of BBQ sauce and chicken broth into the bottom of your Instant Pot or pressure cooker, mix to combine, and spread across the bottom. If you need to add a little more to cover the bottom, add more broth (this will depend on the size of your Instant Pot).
- Make your spice mixture. In a small bowl, mix garlic powder, smoked paprika, chili powder, onion powder, cumin, salt, and pepper.
- Cook chicken breasts. Place chicken in the instant pot and sprinkle the spice mixture overtop. Close the Instant Pot lid, make sure the valve is set to the sealing position, set to manual on high pressure, and pressure cook for 13 minutes. You can either quick release the remaining pressure or let it naturally release when done.
- Shred. Open the lid and remove the chicken. Set your Instant Pot to saute mode for 5-10 minutes to help absorb excess liquid. While Instant Pot is on saute mode, shred chicken with two forks. Once most of the liquid is absorbed (you still want some – about 1/3-1/2 cup left in the pot), turn off Instant Pot, and add your shredded chicken back into the pot. Pour in the rest of the BBQ sauce (1/2 cup) and stir to combine. Add more BBQ sauce if you like.
- Enjoy! Enjoy however you like!
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notes
nutrition
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My first attempt at using an Instant Pot, and it was an expensive disaster. Clearly my fault, but I tried to follow the directions.
Step 3 tells me to set to High Pressure and pressure cook for 13 minutes. Then quick release or let it naturally release
I went with the quick release (which took some time for the steam to release as expected).
After that, I opened the lid, and pulled out three very hot, but very undercooked, partially raw chicken breasts. No idea what to do next, so no chicken for me.
I followed the directions exactly as written, but clearly I’m missing something.
Hey, Denis. Not sure what happened as it usually take 13 minutes for chicken breasts to cook. It could have something to do with the size of them, but I never had any issues with various sizes. Sorry they didn’t come out for you.
Delicious and easy! Chicken breast can get tough in the IP but this was great. We used it several times for quesadillas in chipotle cheddar shells and tacos.
So glad you enjoyed it, Melissa! Thanks for trying it!
Going to try next time i defrost some chicken breast
Hope you enjoy it!
Easy and convenient. Had it in the instant pot, cooked, shredded, and put away before the laundry was even done haha. Also love the versatility so it can keep hitting macros from being boring.
Love to hear that, Nicole! Thanks so much for trying it and glad you enjoyed it!
It smelled sooo good & the meat was decently tender. I tend to shy away from instant pot chicken because it’s hard to get the texture right. But this shredded well & was super yummy on a baked sweet potato!
So glad you enjoyed it, Julie! I love serving it that way too. Thanks for trying it!
This was delicious and SO easy to prep for the week! I will say my IP is very finicky – I made the mistake of stiring the chicken breasts around with the sauce in it which set off my “burn” setting but quickly resolved after I added some additional water to it.
Ah yes, I feel like all IPs are so different. Glad you were able to figure it out and enjoyed it, Alicia. Thanks for trying!
This couldn’t be easier. Perfect for weekly meal prep! Easy to change the sauce too.
Yes, we love changing up the sauce! Thanks Shannon and glad you enjoyed it!
Loved it
Such an easy one!