Pulled Instant Pot BBQ Chicken Recipe

If you’re craving something quick, juicy, and packed with smoky barbecue flavor, this Pulled Instant Pot BBQ Chicken is your new weeknight hero. Imagine tender shredded chicken drenched in a rich, tangy BBQ sauce, all ready in under 30 minutes. No hours of slow cooking. No complicated prep. Just simple ingredients, a pressure cooker, and a dinner that makes everyone happy.

Whether you’re serving it on buttery brioche buns, stuffing it in tacos, or piling it on top of a fresh coleslaw salad, this shredded BBQ chicken is as versatile as it is delicious. Plus, it’s perfect for meal prep—make a big batch and enjoy it for days!

What I love most about this recipe is how foolproof it is. The Instant Pot locks in moisture, so your chicken stays juicy and never dries out. With just a handful of pantry staples and a bottle of your favorite BBQ sauce, you’ll create a restaurant-quality meal without the stress.

This is my go-to recipe for busy nights, summer cookouts, and even potlucks. Once you try it, you’ll wonder why you ever made BBQ chicken any other way.

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What Makes This Pulled Instant Pot BBQ Chicken Special?

• Ready in 30 minutes – No need for hours of simmering or slow cooking.

• Extra juicy and tender – The Instant Pot keeps the chicken perfectly moist.

• Versatile serving options – Sandwiches, tacos, bowls, salads—you name it!

• Perfect for meal prep – Stores beautifully in the fridge or freezer.

• Minimal cleanup – Everything cooks in one pot, saving you time and effort.

If you’re looking for a fast, foolproof BBQ chicken recipe that tastes like it’s been slow-cooked all day, this is it!

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Ingredient Notes

Here’s what you’ll need and why each ingredient matters:

• Chicken Breasts or Thighs: Both work, but thighs stay juicier. Use boneless, skinless for easier shredding.

• BBQ Sauce: Choose your favorite brand—sweet, smoky, or spicy. Homemade works, too!

• Chicken Broth: Keeps the chicken moist and prevents burning in the Instant Pot.

• Brown Sugar: Balances the tanginess of the BBQ sauce and adds depth of flavor.

• Apple Cider Vinegar: Adds a subtle tang that brightens up the sauce.

• Garlic Powder & Onion Powder: Essential for boosting savory flavor.

• Paprika or Smoked Paprika: Adds a hint of smokiness without a grill.

• Salt & Pepper: Simple seasoning that enhances every bite.

• Optional Liquid Smoke: For an authentic smoky BBQ vibe (just a few drops!).

Equipment Needed: Instant Pot or any electric pressure cooker, tongs for shredding, and a mixing bowl if you want to sauce it after shredding.

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How to Make Pulled Instant Pot BBQ Chicken

Follow these simple steps for perfectly shredded BBQ chicken every time:

Step 1: Prepare the Chicken

Season chicken with salt, pepper, paprika, garlic powder, and onion powder. This creates a flavor base that soaks into every bite.

Step 2: Pressure Cook

1. Add 1 cup of chicken broth and half of the BBQ sauce to the Instant Pot.

2. Place the chicken on top and close the lid.

3. Set the valve to “Sealing.”

4. Pressure cook on HIGH for 10 minutes (12 minutes for thicker thighs).

Tip: If using frozen chicken, increase the cooking time to 15 minutes.

Step 3: Natural Release

Once done, let the pressure naturally release for 5 minutes, then switch to a quick release. This helps keep the chicken tender.

Step 4: Shred the Chicken

Remove chicken and shred it with two forks. You can also use a hand mixer for faster shredding.

Step 5: Add More BBQ Sauce

Return the shredded chicken to the Instant Pot, add the remaining BBQ sauce, and stir well. Set the Instant Pot to “Sauté” for 2-3 minutes to thicken the sauce if desired.

What to Look For: Chicken should be tender enough to shred easily and coated evenly in rich BBQ sauce.

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Storage Options

• Room Temperature: Not recommended—serve immediately or refrigerate.

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Freeze shredded BBQ chicken in portions for up to 3 months.

• Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, adding a splash of broth if needed.

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Variations and Substitutions

• Spicy BBQ Chicken: Add a teaspoon of cayenne pepper or extra hot sauce.

• Sweet & Tangy: Use honey BBQ sauce and add a tablespoon of pineapple juice.

• Keto-Friendly: Use a sugar-free BBQ sauce and skip the brown sugar.

• Tex-Mex Twist: Add taco seasoning and top with shredded cheese for BBQ chicken tacos.

• Summer Citrus: Stir in fresh lime or orange zest for a refreshing twist.

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Frequently Asked Questions

Q1. Can I make this recipe with frozen chicken?
Yes! Just increase the cook time to 15 minutes and ensure pieces aren’t stuck together.

Q2. Can I make this recipe ahead of time?
Absolutely. It stores perfectly in the fridge for 3-4 days and tastes even better the next day.

Q3. What’s the best BBQ sauce to use?
Use whatever you love! Sweet Baby Ray’s, Stubbs, or homemade sauce all work great.

Q4. Can I double the recipe?
Yes, as long as you don’t exceed the Instant Pot’s max fill line. Cooking time stays the same.

Q5. How do I make it less saucy?
Reduce the amount of BBQ sauce added at the end or let the shredded chicken simmer longer to thicken.

Q6. Can I use chicken thighs instead of breasts?
Definitely! Thighs are juicier and even more forgiving in pressure cooking.

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