The Ultimate Guide to Making Finger-Lickin’ BBQ Chicken in Your Instant Pot

Listen, if you’re anything like me, you’ve probably had those days when you’re craving some delicious BBQ chicken but don’t have hours to spend babysitting a grill or slow cooker That’s exactly why I fell in love with making BBQ chicken in my Instant Pot! It’s seriously a game-changer for busy weeknights, meal prep, or when you need to feed a hungry crowd without breaking a sweat

In this guide, I’m gonna walk you through everything you need to know about making incredibly tender, fall-apart BBQ chicken using your pressure cooker. Whether you’re a pressure cooking newbie or a seasoned pro you’ll find tips tricks, and variations to make this dish your own. So let’s dive in!

Why Make BBQ Chicken in the Instant Pot?

Before we get to the nitty-gritty, let me tell you why this method rocks:

• Super quick cooking time – Ready in about 30 minutes total versus hours in a slow cooker
• Incredibly tender results – The pressure cooking method makes the chicken so juicy!
• Hands-off cooking – Set it and forget it (well, for like 15 minutes anyway)
• Perfect for meal prep – Make a big batch and use it throughout the week
• Versatile for many dishes – Sandwiches, wraps, pizza toppings, quesadillas, you name it!
• Make-ahead friendly – Cook the chicken ahead and finish it on the grill or under the broiler

What You’ll Need

Let’s talk ingredients! The beauty of Instant Pot BBQ chicken is that you probably have most of what you need already in your pantry and fridge.

Basic Ingredients:

• 1½-2 pounds boneless, skinless chicken (breasts or thighs)
• ¾-1 cup BBQ sauce (your favorite store-bought or homemade)
• ½-1½ cups chicken broth or water
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce (optional but adds great flavor)
• 1 tablespoon brown sugar (optional)
• Seasonings: garlic powder, onion powder, salt, black pepper, chili powder, paprika

Notice I’ve given ranges for some ingredients – that’s because the recipes I’ve seen vary somewhat, and you can adjust to your preference!

Equipment:

• 6 or 8-quart Instant Pot or pressure cooker
• Measuring cups and spoons
• Two forks for shredding
• Tongs for removing chicken (optional)

Step-by-Step Instructions

Alright, now let’s get cookin’! I’m gonna break this down into super simple steps:

Step 1: Prepare Your Ingredients

First things first, gather everything you need. You can use fresh or frozen chicken – both work great! If using frozen, you might need to adjust your cooking time slightly (I’ll talk more about that later).

For boneless, skinless chicken breasts or thighs, aim for about 1½-2 pounds. That’ll give you enough for about 6-8 servings, depending on how you’re serving it.

Step 2: Add Everything to the Pot

This is where it gets super easy! Here’s what to do:

1. Pour your chicken broth or water into the Instant Pot.
2. Add about HALF of your BBQ sauce (save the rest for later!).
3. Add apple cider vinegar, Worcestershire sauce if using, and brown sugar.
4. Sprinkle in your seasonings: usually about 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼-½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon chili powder or paprika.
5. Stir everything together to combine.
6. Add your chicken pieces to the pot, turning them to coat in the sauce mixture.

Pro tip: Some recipes suggest just placing the chicken in first and pouring everything else on top, while others recommend mixing the sauce first. Either way works fine!

Step 3: Pressure Cook the Chicken

Now it’s time to let the Instant Pot work its magic:

1. Close the lid and make sure the steam release valve is set to “Sealing.”
2. Select Manual or Pressure Cook (high pressure) and set the timer:
   • For fresh boneless chicken breasts: 10-16 minutes
   • For fresh boneless chicken thighs: 10-15 minutes
   • For frozen chicken: Add 2-5 minutes to the times above

The cooking time varies based on the size and thickness of your chicken pieces. Smaller, thinner pieces need less time.

Step 4: Release the Pressure

After the cooking time is complete:

1. Allow for a natural pressure release (NPR) for 5-15 minutes.
2. Then do a quick release for any remaining pressure.
3. Carefully open the lid away from your face.

Step 5: Shred the Chicken

Now for the fun part:

1. Remove the chicken from the pot and place it on a cutting board or in a bowl.
2. Use two forks to shred the chicken. It should practically fall apart!
3. Alternatively, if you have a stand mixer, you can use that to shred the chicken in seconds (game changer!).

Step 6: Mix with Additional BBQ Sauce

The key to perfect BBQ chicken:

1. Return the shredded chicken to a bowl (not necessarily back to the Instant Pot).
2. Add the remaining BBQ sauce (about ½ cup) and mix well.
3. If desired, add a few spoonfuls of the cooking liquid from the pot for extra moisture and flavor.

Finishing Options

Your BBQ chicken is technically ready to eat now, but if you want to take it to the next level, try one of these finishing methods:

Option 1: Broil for Crispy Edges

1. Spread the sauced chicken on a baking sheet.
2. Broil for 3-4 minutes until the edges start to caramelize.

Option 2: Grill for Smoky Flavor

1. Place the sauced chicken on a hot grill for 4-5 minutes.
2. This works especially well if you’ve made bone-in chicken!

Common Questions & Troubleshooting

How long does it take to make BBQ chicken in the Instant Pot?

From start to finish, you’re looking at about 30 minutes total:

• 10 minutes prep
• 10-15 minutes to come to pressure
• 10-16 minutes cook time
• 5-10 minutes natural release
• 5 minutes to shred and sauce

Can I use frozen chicken?

Absolutely! That’s one of the best things about the Instant Pot. If using frozen chicken breasts that are stuck together or very large, increase your cook time by about 5 minutes.

My sauce is too watery! What happened?

This is normal! The Instant Pot needs liquid to build pressure, so we add broth. You have three options:

1. Don’t put all the shredded chicken back in the pot – instead, add just some of the liquid to your shredded chicken in a separate bowl
2. Use the Sauté function to reduce the sauce after removing the chicken
3. Thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water)

Can I use bone-in chicken?

Yes! Bone-in thighs and drumsticks work great. Cook for the same amount of time (10-15 minutes), and you can leave the skin on or remove it before cooking. After cooking, you can crisp up the skin under the broiler or on the grill.

I got a “BURN” notice on my Instant Pot! Help!

This happens when the sauce is too thick or there’s not enough liquid. Make sure you:

1. Use enough broth/water (at least 1 cup)
2. Don’t add all the BBQ sauce at the beginning (it can be thick and trigger the burn notice)
3. Stir well to ensure nothing is stuck to the bottom of the pot

Variations to Try

Once you’ve mastered the basic recipe, try these tasty variations:

Sweet and Spicy BBQ Chicken

Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce to the mix!

Smoky BBQ Chicken

Add 1 teaspoon of liquid smoke to the cooking liquid for that authentic BBQ flavor.

Honey BBQ Chicken

Replace the brown sugar with 2 tablespoons of honey for a different sweetness profile.

Dr. Pepper BBQ Chicken

Replace half the broth with Dr. Pepper soda for a unique flavor twist!

Pineapple BBQ Chicken

Add 1/4 cup pineapple juice to the cooking liquid and mix in some diced pineapple after cooking.

Serving Ideas

The beauty of BBQ chicken is its versatility! Here’s how we love to serve it:

Classic BBQ Chicken Sandwiches

Pile the chicken on burger buns and top with coleslaw for the perfect sandwich.

BBQ Chicken Loaded Potatoes

Top baked potatoes with the shredded BBQ chicken, cheese, and green onions.

BBQ Chicken Pizza

Use as a topping for homemade pizza with red onions and mozzarella cheese.

BBQ Chicken Salad

Add to a green salad with corn, black beans, and ranch dressing.

BBQ Chicken Quesadillas

Stuff into tortillas with cheese and grill until crispy.

BBQ Chicken Rice Bowls

Serve over rice with roasted vegetables for a complete meal.

Make-Ahead and Storage Tips

One of the best things about this recipe is that it’s perfect for meal prep!

Refrigerator Storage

Store leftover BBQ chicken in an airtight container in the fridge for up to 4 days.

Freezer Storage

Freeze in portion-sized containers or bags for up to 3 months. I like to freeze it in 1-cup portions for easy thawing and use in future meals.

Reheating

Reheat in the microwave for 1-2 minutes, on the stovetop in a skillet with a splash of water or broth, or even in the Instant Pot on the “Keep Warm” setting.

My Final Thoughts

I gotta say, making BBQ chicken in the Instant Pot has been a total lifesaver for our family. It’s one of those recipes I find myself coming back to again and again because it’s so darn easy and everybody loves it. The fact that I can start with frozen chicken and still have dinner on the table in under an hour? That’s nothing short of miraculous on busy weeknights!

What I love most is how this recipe can evolve with whatever ingredients you have on hand. Different BBQ sauces, spice combinations, or finishing methods can completely transform the dish. And the leftovers are sometimes even better than the original meal!

So go ahead and give this Instant Pot BBQ chicken a try – I’m pretty sure it’ll become a staple in your recipe rotation just like it has in mine. And when your family asks how you made such delicious chicken in so little time, you can just smile and say it’s your little Instant Pot secret!

Have you tried making BBQ chicken in your Instant Pot? What’s your favorite way to serve it? Drop me a comment below – I’d love to hear your variations and serving ideas!

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Quick Recipe Card

Instant Pot BBQ Chicken

Prep Time: 10 minutes
Cook Time: 16 minutes (plus time to come to pressure and release)
Total Time: 35-40 minutes
Servings: 6-8

Ingredients:

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 cup low-sodium chicken broth
• 1 cup BBQ sauce, divided
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce (optional)
• 1 tablespoon brown sugar (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder or paprika

Instructions:

1. Combine broth, 1/2 cup BBQ sauce, vinegar, Worcestershire, brown sugar, and all seasonings in Instant Pot.
2. Add chicken and stir to coat.
3. Seal lid and cook on HIGH pressure for 16 minutes (12 minutes for smaller pieces).
4. Allow 10-minute natural release, then quick release remaining pressure.
5. Remove chicken and shred with two forks.
6. Combine shredded chicken with remaining 1/2 cup BBQ sauce and a few spoonfuls of cooking liquid.
7. Optional: Broil or grill to finish.

Enjoy!