This Instant Pot Barbecue Chicken recipe is the perfect dish for busy weeknights and meal-prepping! Serve on a bun as a sandwich or with rice and roasted veggies. It’s a meal the whole family will love!
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Easy Instant Pot Barbecue Chicken
This Instant Pot Barbecue Chicken recipe is one of my all-time favorites because it’s so easy and yields a lot of shredded chicken that’s perfect for eating throughout the week as a sandwich, main course, on a pizza, or in a quesadilla. Honestly, the options are endless! You only need 8 ingredients and a few minutes to make this dish from start to finish.
If you’re ever in a pinch and don’t know what to make with what you’ve got on hand, this Instant Pot shredded barbecue chicken recipe is here to save the day!
Kelley’s Tips
Before You Get Started
- Double this recipe! It’s great for meal prep and freezes really well! It’s also great for serving a crowd!
- You can use either chicken breasts or thighs in this recipe. I’ve used both depending on what I have on hand.
- Add some heat! If you like your chicken sweet and spicy add a couple dashes or hot sauce, cayenne, paprika or crushed red pepper flakes!
Ingredients
You only need 8 pantry staple ingredients to make this quick and easy Instant Pot Barbecue Chicken!
- Boneless, Skinless Chicken Breasts: You can also use boneless, skinless chicken thighs, if you prefer.
- Barbecue Sauce: Use your favorite from off the shelf! You could also make your own homemade barbecue sauce if you prefer!
- Chicken Broth: I like using low-sodium broth so I can better control the amount of sodium in what I’m cooking. Organic and grass-fed, if possible!
- Worcestershire Sauce: This adds a ton of flavor that compliments the barbecue sauce well!
- Apple Cider Vinegar: Helps brighten up the dish without being too fruity like citrus juice. You can also use white distilled vinegar or red wine vinegar, if needed.
- Brown Sugar: Adds a hint of sweetness and molasses flavor.
- Onion Powder and Garlic Powder: These take this barbecue chicken to the next level!
How To Make Barbecue Chicken in the Instant Pot
- Simply add all of the ingredients to the Instant Pot, and stir to combine. Cover with the secure lid, and pressure cook on HIGH for 15 minutes.
- Once the steam has released, remove the lid and shred the chicken in the instant pot with two forks. Serve shredded barbecue chicken immediately, and enjoy!
How To Serve Shredded Barbecue Chicken
- On a bun as a barbecue sandwich with some coleslaw and french fries
- As the entree with a side of mashed potatoes, macaroni and cheese or rice and roasted veggies
- On a pizza or in a quesadilla
- I love serving shredded barbecue chicken in baked potatoes or over mashed potatoes!
- This goes great with any bbq sides like potato salad or macaroni salad.
- Make a barbecue salad with your favorite veggies and homemade ranch.
Storage, Freezing, and Reheating Instructions
- Store leftover Instant Pot Barbecue Chicken in an airtight container in your fridge for up to 4 days.
- Freeze cooled and cooked barbecue chicken in an airtight, freezer-safe container or plastic bag for up to 3 months. You can also freeze this chicken raw with the barbecue sauce for up to 3 months. You can cook the chicken from frozen in the Instant Pot just make sure to add about 5-10 more minutes to the cooking time.
- Reheat thawed or chilled chicken in the microwave or stove top for 3-5 minutes, or until warmed through.
Can I make BBQ Chicken in the Slow Cooker?
If you’re wondering if you can make barbecue chicken in the slow cooker, the answer is … yes! It will just obviously have to cook longer, but this is perfect for setting up in the morning and walking away until it’s time to serve for dinner. You can find my recipe for Slow Cooker Barbecue Chicken here!
More Instant Pot Recipes To Try
- Instant Pot Shredded Chicken
- Instant Pot Carnitas
- Easy Instant Pot Deviled Eggs
- Instant Pot Butter Chicken
- Instant Pot Spaghetti
Instant Pot BBQ Chicken
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Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 3/4 cup barbecue sauce
- 1/2 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp light brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Add all of the ingredients to the Instant Pot. Stir to combine. Cover and pressure cook on HIGH for 15 minutes.
- Once the steam has released remove the lid and shred the chicken in the instant pot with two forks. Serve immediately and enjoy!
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Shaunie Gassner
I think I’m going to prep this as a freezer meal for a ready to go week night dinner!
Kelley Simmons
Yah! Hope you enjoy!
Lisa
Kelly,
Making this now for a crowd in a few batches. Should I let the instant pot naturally release the steam after the 15min cook?
Kelley Simmons
Hi Lisa,
Opps hope I’m not too late! Yes I would let the steam naturally release before opening the lid.
Thanks and enjoy!
Kelley
Rosa
Loved this recipe! Can it also be made in the crockpot? For how long?
Kelley Simmons
Hi Rosa!
Here’s my recipe for slow cooker barbecue chicken! https://chefsavvy.com/slow-cooker-barbecue-chicken/
Thanks,
Kelley
Ted
This was so easy! Served with Mac and cheese and coleslaw. Family was happy
Kelley Simmons
Yah so happy to hear that Ted! Thanks for sharing!