Instant Pot Pulled BBQ Chicken

I started making Instant Pot BBQ pulled chicken on busy weeknights. I wanted something hearty without spending hours in the kitchen.

It quickly became a go-to because it’s simple and flavorful. You can serve it in sandwiches, wraps, or even over rice.

You can cook tender, juicy pulled BBQ chicken in the Instant Pot in about 30 minutes, giving you all the smoky-sweet flavor without the long wait of traditional slow cooking.

You’ll season the chicken, lock in the flavor with barbecue sauce, and let the pressure cooker do the work. The meat pulls apart easily and soaks up every bit of sauce.

It’s easy to prepare a meal that feels special. You can feed your family or serve a crowd at a casual get-together.

What makes Instant Pot pulled BBQ chicken stand out is how flexible it is. You can pile it on a bun with coleslaw, tuck it into a tortilla, or serve it with sides like mac and cheese.

Once you try it, you’ll see why it deserves a spot in your meal rotation.

Why You Will Love Instant Pot Pulled BBQ Chicken

This recipe makes dinner time easy. You get tender, juicy pulled bbq chicken in about 30 minutes.

The Instant Pot does the work while you get the same comforting flavor. The texture comes out just right—moist, tender, and easy to shred.

You can pull it apart with a fork or even your hands. Every piece soaks up the smoky, tangy sauce.

This recipe also gives you flexibility. Serve it on buns, over rice, or with sides like coleslaw or cornbread.

It works for weeknight meals or even a casual gathering with friends.

Some reasons you’ll enjoy this pulled bbq chicken:

• Quick cooking time compared to slow-cooked versions.
• Full flavor from the seasonings and sauce.
• Versatility for sandwiches, tacos, or plated with sides.
• Family-friendly and easy to scale up for a crowd.

You don’t need special skills or tools to make it. Just season, cook, shred, and serve.

How To Make Instant Pot Pulled BBQ Chicken

You can make tender, flavorful pulled chicken in less than an hour. Season it well, pressure cook, and finish with your favorite BBQ sauce.

The right mix of ingredients, tools, and steps ensures juicy results.

Ingredients

Start with 2 pounds of boneless, skinless chicken breasts or thighs. Thighs stay juicier, but breasts shred easily.

Season the chicken with a simple spice blend. Here’s what I use:

• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon salt

For the sauce mix, you’ll need:

• 1 ½ cups BBQ sauce (any brand you like)
• ¼ cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon apple cider vinegar
• ½ cup chicken broth

This balance of sweet, tangy, and smoky flavors keeps the chicken moist.

Instruments

You don’t need much equipment beyond your Instant Pot. Having the right tools makes things easier.

• Instant Pot electric pressure cooker with sealing lid
• Measuring spoons and cups
• Mixing bowls for combining spices and sauce
• Forks or tongs to shred the chicken
• Optional: a stand mixer with a paddle attachment

I usually stick with forks for a chunkier, rustic texture. If you prefer finer shredded chicken, the stand mixer saves time.

Keep a spoon nearby to taste and adjust seasoning before serving.

Step-By-Step Instruction

Mix your dry spices together and rub them over the chicken pieces. This helps the flavors sink in.

In a bowl, whisk together the BBQ sauce, brown sugar, Worcestershire sauce, and vinegar. Coat the chicken with this mixture.

Pour the chicken broth into the Instant Pot first. Place the coated chicken inside.

Lock the lid, set the valve to sealing, and cook on High Pressure for 15 minutes.

When the timer beeps, let the Instant Pot release pressure naturally for about 7 minutes. Vent the rest and carefully remove the lid.

Transfer the chicken to a plate and shred it with forks or a mixer. Return it to the pot, stir it into the sauce, and serve on buns, over rice, or with your favorite sides.

Tips & Tricks

I’ve made this pulled BBQ chicken in my Instant Pot more times than I can count. A few small steps always make a big difference.

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  Sear before pressure cooking. Browning the chicken on both sides gives you extra flavor and keeps the meat juicy. It only takes a few minutes but adds depth you’ll notice.

  
  
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  Use the right cut. Chicken breasts shred easily, but thighs stay a little more tender. If you swap cuts, keep cooking times in mind.

  
  
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  Don’t skip liquid. You need at least ¾ cup of liquid for the Instant Pot to build pressure. Mixing a little BBQ sauce with water works well.

  
  
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  Shred while warm. The chicken pulls apart more easily when it’s still hot. Two forks work fine, but a hand mixer on low speed makes it even faster.

  
  
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  Sauce at the end. Toss the shredded chicken with your favorite BBQ sauce after cooking. This keeps the flavor bold.

  
  
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  Adjust spice to taste. Chili powder, paprika, or cayenne can all change the heat level. Start small, then add more if you like it spicier.

  
  
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  Plan for leftovers. Store extra chicken in the fridge for up to 4 days or freeze it for quick meals later. It reheats well and works in sandwiches, tacos, or salads.

  
  

Ingredient Substitute

Sometimes you may not have the exact ingredients on hand. That’s okay. I’ve swapped a few items myself when making this recipe.

If you don’t have chicken thighs, you can use boneless skinless chicken breasts. They are leaner and cook just as well.

You can also mix half thighs and half breasts for a balance of flavor and texture. Instead of olive oil, you can use avocado oil or even a light vegetable oil.

The goal is simply to coat the chicken so the seasoning sticks and the meat sears properly. For the spice blend, adjust based on what you already have.

For example:

• Use regular paprika if you don’t have smoked paprika.
• Replace brown sugar with honey or maple syrup.
• Swap dry mustard with a small squeeze of prepared mustard.

When it comes to barbecue sauce, use whatever you prefer. A classic bottled sauce works fine. If you want to cut down on sugar, a sugar-free BBQ sauce is a good option.

If you like a stronger flavor, try a spicier or smoky sauce. Even with substitutions, the Instant Pot locks in flavor.

You can make small changes and still end up with delicious pulled BBQ chicken.

What To Serve With Instant Pot Pulled BBQ Chicken

When you make Instant Pot pulled BBQ chicken, you’ll want the right sides and extras. I’ve tried it in different ways, and a few pairings always seem to work best.

Pile the chicken onto a soft bun for a chicken sandwich. The smoky, saucy meat soaks into the bread.

Adding coleslaw on top of the chicken sandwiches gives you crunch and freshness. You can also serve the slaw on the side.

Here are a few other simple serving ideas:

• Spoon the chicken over baked potatoes or sweet potatoes.
• Serve it with cornbread or buttered rolls.
• Pair it with roasted vegetables or a green salad.
• Use it as a filling for tacos or quesadillas.

If you like a lighter meal, serve the shredded chicken over a salad with extra BBQ sauce as a dressing. For a hearty plate, pair it with mac and cheese or potato salad.

I often make extra because the leftovers work well in wraps, grain bowls, or even on pizza. You can stretch one batch into several meals without much effort.

How To Store Instant Pot Pulled BBQ Chicken

I always make more pulled BBQ chicken than I need because it stores so well. You can enjoy it for quick meals during the week.

Let the chicken cool to room temperature before you store it. This helps prevent extra moisture in the container.

Use an airtight container or resealable bag to keep the chicken fresh. You can store the meat with the sauce or keep them separate.

In the fridge:

• Store up to 3–4 days in an airtight container.
• Reheat gently on the stove or in the microwave with a splash of broth or extra BBQ sauce.

In the freezer:

• Store up to 3 months in freezer-safe bags or containers.
• Lay bags flat for easy stacking and faster thawing.
• Thaw overnight in the fridge before reheating.

Portioning the chicken before freezing makes weeknight meals easier. You can pull out just enough for sandwiches, tacos, or a quick dinner.

Nutritional Value

Instant Pot Pulled BBQ Chicken gives you a meal that’s balanced. You get plenty of protein, some carbs, and a bit of fat.

The numbers change with your sauce and sides. The basic recipe stays pretty light and filling.

A typical serving with slaw (no bun or potato) has about:

• Calories: ~300–320
• Protein: ~28–30 g
• Fat: ~14–16 g
• Carbohydrates: ~14–16 g
• Fiber: ~2–3 g
• Sugar: ~7–8 g

Protein’s pretty high here, which I love for meal prep. The fat usually comes from the slaw dressing or maybe some seeds.

If you throw it on a bun, carbs go up. A medium sweet potato adds about 25 grams of carbs. A sandwich bun tacks on almost 30 grams.

You can tweak the nutrition with different sauces or toppings. No-sugar BBQ sauce drops the sugar. More slaw with seeds bumps up fiber and healthy fats.

It’s nice how flexible this recipe is. You can keep it light, load up on protein, or go heartier with complex carbs.