Instant Pot BBQ Chicken Recipe

It’s no secret that weeknights in our household can get a little hectic. Between school runs, after-school activities, and just trying to keep the house in some semblance of order, cooking a delicious and healthy meal can sometimes feel like a Herculean task. That’s why I’m always on the lookout for recipes that are not only quick and easy but also a guaranteed crowd-pleaser. Enter Instant Pot BBQ Chicken. I stumbled upon this recipe a few weeks ago, and let me tell you, it has been a game-changer. The first time I made it, I was a bit skeptical about cooking chicken directly from frozen in the Instant Pot, but the results were nothing short of amazing. Tender, juicy chicken, infused with smoky BBQ flavor, ready in under an hour – even from frozen! My family absolutely devoured it, and it’s become a regular feature on our dinner table. The best part? It’s incredibly versatile. We’ve used it in everything from BBQ chicken sandwiches and sliders to topping baked potatoes and even stirred into pasta. This Instant Pot BBQ Chicken recipe is truly a weeknight superhero, and I’m thrilled to share all the details with you so you can experience the same deliciousness and convenience in your own kitchen. Get ready to say goodbye to dinner stress and hello to flavorful, effortless meals!

Ingredients

This Instant Pot BBQ Chicken recipe is wonderfully simple, requiring just two key ingredients, plus a little water to ensure your Instant Pot comes to pressure perfectly. Let’s break down each component to ensure you have everything you need for BBQ chicken perfection.

• 2 pounds Chicken, Breasts or Thighs, Boneless or Bone-In (see notes below): The star of the show, and you have quite a bit of flexibility here.
  • Chicken Breasts vs. Chicken Thighs: Both chicken breasts and chicken thighs work beautifully in this recipe, but they offer slightly different textures and flavor profiles. Chicken breasts are leaner and milder in flavor, resulting in shredded BBQ chicken that’s light and versatile. Chicken thighs, on the other hand, are richer in flavor and have a higher fat content, leading to incredibly moist and tender shredded chicken with a more robust taste. If you prefer white meat and a lighter meal, go for breasts. If you love dark meat and a more intensely flavored BBQ chicken, thighs are your best bet. You can even mix half breasts and half thighs for a balanced combination.
  • Boneless vs. Bone-In: Again, both boneless and bone-in chicken are suitable for this recipe. Boneless chicken is undeniably more convenient as it’s quicker to shred after cooking. Bone-in chicken, however, tends to be more flavorful because the bone marrow and connective tissues contribute to the overall taste and moisture. If you choose bone-in, be prepared to spend a little extra time removing the bones after cooking and shredding the meat. Keep in mind that bone-in chicken might require a slightly longer cooking time to ensure it’s cooked through, especially if frozen. For this recipe, we are focusing on boneless, as it’s the most common and quickest option.
  • Fresh vs. Frozen Chicken: One of the biggest advantages of this Instant Pot recipe is that you can use chicken directly from the freezer! This is a lifesaver for those days when you forget to thaw your dinner. Using frozen chicken requires a slightly longer cooking time to ensure it cooks through completely, but the Instant Pot handles it like a champ. Fresh chicken, of course, works perfectly well too and will cook a bit faster. Just adjust your cooking time according to the instructions below based on whether you are using fresh or frozen, and boneless or bone-in.
  • Quality of Chicken: As with any recipe, the quality of your chicken will impact the final result. Opt for good quality chicken from a reputable source if possible. Organic, free-range chicken will generally have better flavor and texture. However, even standard supermarket chicken breasts or thighs will work perfectly well in this recipe and yield delicious results.
• 12 ounces BBQ Sauce: This is where you can really let your personal taste shine! The type of BBQ sauce you choose will dramatically influence the flavor of your Instant Pot BBQ Chicken.
  • Variety is the Spice of Life (and BBQ Chicken): The BBQ sauce aisle at your local grocery store is likely overflowing with options. From sweet and smoky to tangy and spicy, there’s a BBQ sauce out there for every palate. Experiment and find your favorites!
    • Classic Sweet BBQ Sauce: These sauces are typically tomato-based with a balance of sweetness and smokiness. They are a safe bet for pleasing most palates and are perfect for a family-friendly BBQ chicken. Brands like Sweet Baby Ray’s or Kraft Original are popular choices.
    • Smoky BBQ Sauce: If you love a deep, smoky flavor, look for BBQ sauces that highlight smoked paprika, chipotle peppers, or liquid smoke. These sauces add complexity and depth to your BBQ chicken.
    • Tangy BBQ Sauce: Vinegar-based BBQ sauces, often found in Carolina-style BBQ, offer a bright, tangy counterpoint to the richness of the chicken. These are great if you prefer a less sweet BBQ flavor.
    • Spicy BBQ Sauce: For those who like a kick, there are plenty of spicy BBQ sauces available, ranging from mild to fiery hot. Look for sauces with chili peppers like jalapenos, habaneros, or chipotle peppers.
    • Regional BBQ Sauces: Explore regional BBQ styles! Kansas City style is known for its thick, sweet, and smoky sauces. Memphis style often features a thinner, vinegar-based sauce. Texas style often emphasizes beef and smoky flavors. Experimenting with different regional sauces can be a fun way to discover new flavor profiles.
    • Homemade BBQ Sauce: For the ultimate control over flavor and ingredients, you can even make your own BBQ sauce! There are countless recipes online, allowing you to customize sweetness, spice, and smokiness to your exact preferences.
  • Consider Consistency: BBQ sauces vary in consistency. Some are thick and rich, while others are thinner and more pourable. Thicker sauces will cling to the chicken more readily, while thinner sauces might create a bit more liquid in the Instant Pot. Both will work well, but you might find that thicker sauces result in a slightly more concentrated BBQ flavor.
• ½ cup Water (or Chicken Broth): This is essential for creating steam in the Instant Pot and bringing it to pressure. Water works perfectly fine, but you can also use chicken broth for a slight boost of flavor. Do not skip this step, as insufficient liquid can lead to a “burn” notice on your Instant Pot.

Instructions

Making Instant Pot BBQ Chicken is incredibly straightforward. In just a few simple steps, you’ll have tender, flavorful shredded chicken ready to enjoy in countless ways. Let’s walk through the process:

1. Combine Chicken and BBQ Sauce in the Instant Pot: This is as easy as it sounds! Place your chicken breasts or thighs directly into the Instant Pot insert. No need to thaw if using frozen chicken – just toss them in. Pour the 12 ounces of your chosen BBQ sauce over the chicken, ensuring it’s somewhat evenly distributed. You don’t need to completely coat the chicken at this stage, as it will all come together during cooking and shredding. Finally, pour in the ½ cup of water or chicken broth. The liquid is crucial for creating steam and preventing a burn notice.
   • Layering is Optional: There’s no need to meticulously layer the ingredients. Just dump everything into the Instant Pot. The beauty of this recipe is its simplicity!
2. Secure the Instant Pot Lid and Set to Sealing: Place the Instant Pot lid securely on top, ensuring it’s properly sealed. Double-check that the steam release valve is set to the “sealing” position. This is vital for pressure cooking. If the valve is set to “venting,” the Instant Pot won’t be able to build pressure.
   • Safety First: Always make sure the lid is properly sealed and the valve is in the correct position before starting the cooking process. Refer to your Instant Pot’s user manual if you are unsure.
3. Set the Cooking Time: Now it’s time to program your Instant Pot. The cooking time will vary slightly depending on whether you are using fresh or frozen chicken, and boneless or bone-in.
   • For Bone-In Chicken Breasts, Frozen Chicken Breasts, or Chicken Thighs (Boneless or Bone-In): Set the Instant Pot to HIGH pressure for 12 minutes. This cooking time ensures that even frozen chicken cooks through completely and bone-in chicken becomes tender.
   • For Fresh (Not Frozen) Boneless Chicken Breasts: Set the Instant Pot to HIGH pressure for 10 minutes. Fresh boneless chicken cooks a bit faster, so a slightly shorter cooking time is sufficient.
   • Using the Manual or Pressure Cook Button: Most Instant Pot models have a “Manual” or “Pressure Cook” button. Select this button, then use the “+” or “-” buttons to adjust the cooking time to the appropriate duration based on your chicken type.
4. Natural Pressure Release for 10 Minutes, then Quick Release: Once the cooking cycle is complete, the Instant Pot will beep. Now, it’s important to allow for a natural pressure release (NPR) for 10 minutes. This means letting the pressure release naturally on its own for 10 minutes. Do not touch the steam release valve during this time. Natural pressure release helps the chicken retain its moisture and tenderness.
   • Why Natural Pressure Release? Quick releasing pressure immediately after cooking can sometimes cause the chicken to become dry and tough. The 10-minute natural pressure release allows the chicken to continue cooking gently and absorb more moisture.
   • After 10 Minutes NPR: After 10 minutes of natural pressure release, carefully move the steam release valve from “sealing” to “venting” to perform a quick pressure release (QPR). This will release any remaining pressure quickly. Be cautious when performing a quick release, as hot steam will be expelled. Use a wooden spoon or your hand (keeping your hand away from the steam) to move the valve.
   • Waiting for the Float Valve to Drop: Wait until the float valve (the small metal pin next to the steam release valve) drops completely. This indicates that all the pressure has been released and it is safe to open the lid.
5. Shred the Chicken and Toss with BBQ Sauce: Once the float valve has dropped and all pressure is released, carefully remove the Instant Pot lid. Be mindful of any remaining steam. Using two forks, shred the chicken directly in the Instant Pot. The chicken should be incredibly tender and shred easily. As you shred, toss the chicken with the BBQ sauce in the pot, ensuring it’s evenly coated.
   • Fork Shredding Technique: Hold one fork in each hand. Use one fork to hold the chicken in place, and the other fork to pull apart the chicken fibers. Continue shredding until all the chicken is finely shredded.
   • Adjust Sauce Consistency (Optional): If you find the BBQ sauce is too thick after shredding, you can add a tablespoon or two of water or chicken broth to thin it out to your desired consistency. Conversely, if you prefer a thicker sauce, you can simmer the shredded chicken in the Instant Pot on the “Sauté” function for a few minutes to reduce the sauce slightly.
6. Serve and Enjoy! Your Instant Pot BBQ Chicken is now ready to be served! Remove it from the Instant Pot and use it immediately in your favorite BBQ chicken recipes, or store it in an airtight container in the refrigerator for later use.
   • Serving Suggestions (See “How to Serve” Section): Refer to the “How to Serve” section below for a wealth of delicious ideas on how to enjoy your Instant Pot BBQ Chicken.

Nutrition Facts

(Note: Nutritional information is an estimate and will vary based on specific ingredients used, particularly the type and brand of BBQ sauce. This is an approximation for a general sweet BBQ sauce.)

• Serving Size: Approximately 1 cup of shredded BBQ chicken
• Servings per Recipe: 4 cups BBQ chicken (approximately 4 servings)

Approximate Nutrition Facts per Serving (1 cup):

• Calories: 350-450 (depending on chicken type and BBQ sauce)
• Protein: 40-50 grams
• Fat: 10-20 grams (depending on chicken type and BBQ sauce, higher for thighs)
• Saturated Fat: 3-7 grams (depending on chicken type)
• Cholesterol: 150-200 mg
• Sodium: 500-800 mg (depending on BBQ sauce)
• Carbohydrates: 20-30 grams (mostly from BBQ sauce sugars)
• Fiber: 1-2 grams
• Sugar: 15-25 grams (depending on BBQ sauce)

Important Considerations:

• BBQ Sauce Impact: The nutritional content, especially calories, sugar, and sodium, is heavily influenced by the type of BBQ sauce you choose. Sweet BBQ sauces are typically higher in sugar and calories. Lower-sugar or sugar-free BBQ sauce options are available if you are watching your sugar intake. Similarly, sodium levels can vary significantly between brands. Check nutrition labels when selecting your BBQ sauce if you have dietary concerns.
• Chicken Type Impact: Chicken thighs will generally be higher in fat and calories compared to chicken breasts. Boneless, skinless chicken breasts will be the leanest option.
• Making it Healthier:
  • Choose Lean Chicken: Opt for boneless, skinless chicken breasts for the leanest protein source.
  • Select Lower-Sugar BBQ Sauce: Look for BBQ sauces labeled “reduced sugar,” “sugar-free,” or “no sugar added.” Many brands offer healthier options.
  • Make Your Own BBQ Sauce: Homemade BBQ sauce allows you to control the ingredients and reduce sugar and sodium content. Use natural sweeteners like honey or maple syrup in moderation, or explore sugar-free alternatives.
  • Serve with Healthy Sides: Pair your BBQ chicken with nutritious sides like steamed vegetables, a fresh salad, quinoa, or sweet potato fries instead of processed or high-calorie sides.

Preparation Time

This Instant Pot BBQ Chicken recipe truly shines in its speed and ease of preparation. Here’s a breakdown of the time involved:

• Prep Time: 5 minutes
  • This includes gathering your ingredients – chicken, BBQ sauce, and water.
  • Simply placing the chicken and BBQ sauce into the Instant Pot takes just a few minutes. No chopping, dicing, or extensive prep work required!
• Cook Time: 35 minutes
  • Pressure Cook Time: 10-12 minutes (depending on chicken type – see instructions)
  • Natural Pressure Release (NPR): 10 minutes
  • Quick Pressure Release (QPR): A few minutes to release remaining pressure and for the float valve to drop.
• Total Time: Approximately 40 minutes
  • From start to finish, including prep and cook time, you’ll have delicious Instant Pot BBQ Chicken ready in around 40 minutes. This is incredibly fast for a flavorful and satisfying main course, especially considering you can start with frozen chicken.

Why is it so quick?

• Instant Pot Efficiency: The Instant Pot is a pressure cooker, which significantly reduces cooking time compared to traditional methods like baking or slow cooking. Pressure cooking raises the boiling point of water, allowing food to cook faster.
• Minimal Prep: The recipe requires almost no prep work. Just dump the ingredients into the Instant Pot and you’re ready to go.
• Frozen Chicken Option: Being able to cook chicken directly from frozen eliminates thawing time, saving you hours of planning ahead.
• One-Pot Cooking: Everything cooks in one pot – the Instant Pot – minimizing cleanup and streamlining the cooking process.

This speed and convenience make Instant Pot BBQ Chicken an ideal choice for busy weeknights, last-minute dinners, or anyone who wants a delicious and easy meal without spending hours in the kitchen.

How to Serve Instant Pot BBQ Chicken

The versatility of Instant Pot BBQ Chicken is one of its greatest strengths. Once you have a batch of this flavorful shredded chicken, the possibilities are practically endless! Here are some delicious ways to serve and enjoy it:

• Classic BBQ Chicken Sandwiches/Sliders:
  • Buns: Pile shredded BBQ chicken onto toasted hamburger buns, slider buns, or even brioche rolls.
  • Toppings: Add your favorite sandwich toppings like coleslaw, pickles, sliced red onion, tomato, lettuce, cheese (cheddar, Monterey Jack, pepper jack), and crispy fried onions.
  • Sauce: Drizzle with extra BBQ sauce if desired.
  • Sides: Serve with classic BBQ sides like potato salad, macaroni salad, corn on the cob, baked beans, or french fries.
• BBQ Chicken Tacos/Wraps:
  • Tortillas/Wraps: Use warm tortillas (corn or flour) or large lettuce wraps for a lighter option.
  • Fillings: Fill with BBQ chicken, shredded lettuce, diced tomatoes, corn salsa, black beans, avocado, sour cream or Greek yogurt, and a sprinkle of cilantro.
  • Spice it Up: Add a dash of hot sauce or pickled jalapenos for extra heat.
• BBQ Chicken Pizza Topping:
  • Pizza Base: Use pre-made pizza dough, flatbread, or even English muffins.
  • Sauce: Spread a thin layer of BBQ sauce as the base instead of traditional pizza sauce.
  • Cheese: Top with shredded mozzarella, cheddar, or Monterey Jack cheese.
  • Toppings: Add BBQ chicken, sliced red onion, bell peppers, corn, pineapple, and bacon bits.
  • Bake: Bake in the oven until the crust is golden brown and the cheese is melted and bubbly.
• BBQ Chicken Baked Potatoes/Sweet Potatoes:
  • Potatoes: Bake or microwave potatoes (russet or sweet potatoes) until tender.
  • Toppings: Split the potatoes open and top with BBQ chicken, shredded cheese, sour cream or Greek yogurt, chopped green onions, bacon bits, and a dollop of butter or olive oil.
• BBQ Chicken Salad:
  • Salad Base: Serve BBQ chicken over a bed of mixed greens, romaine lettuce, or spinach.
  • Salad Ingredients: Add your favorite salad ingredients like corn, black beans, tomatoes, cucumbers, red onion, avocado, shredded cheese, and croutons.
  • Dressing: Use a light vinaigrette, ranch dressing, or even a drizzle of BBQ sauce as dressing.
• BBQ Chicken Pasta:
  • Pasta: Cook your favorite pasta shape (penne, rotini, shells, macaroni) according to package directions.
  • Combine: Toss the cooked pasta with BBQ chicken and a bit of the leftover BBQ sauce from the Instant Pot.
  • Cheese: Stir in some shredded cheddar or Monterey Jack cheese.
  • Vegetables (Optional): Add cooked vegetables like broccoli, peas, or corn for extra nutrition and flavor.
• BBQ Chicken Nachos:
  • Tortilla Chips: Spread tortilla chips on a baking sheet.
  • Toppings: Top with BBQ chicken, shredded cheese (cheddar, Monterey Jack), black beans, corn, jalapenos, and diced tomatoes.
  • Bake: Bake in the oven until the cheese is melted and bubbly.
  • Finish: Top with sour cream, guacamole, salsa, and cilantro.
• BBQ Chicken Quesadillas:
  • Tortillas: Place a large tortilla in a skillet or on a griddle.
  • Filling: Spread BBQ chicken and shredded cheese (cheddar or Monterey Jack) on one half of the tortilla.
  • Fold and Cook: Fold the tortilla in half and cook until golden brown and the cheese is melted.
  • Serve: Serve with salsa, sour cream, or guacamole.

These are just a few ideas to get you started! Get creative and experiment with different combinations to discover your own favorite ways to enjoy Instant Pot BBQ Chicken. It’s a fantastic base for quick, easy, and delicious meals throughout the week.

Additional Tips for Perfect Instant Pot BBQ Chicken

To ensure your Instant Pot BBQ Chicken turns out perfectly every time, here are five helpful tips:

1. Don’t Overcrowd the Instant Pot: While the Instant Pot is efficient, it’s important not to overcrowd it. Overcrowding can hinder proper pressure cooking and result in unevenly cooked chicken. For this recipe, 2 pounds of chicken is ideal for a standard 6 or 8-quart Instant Pot. If you need to make a larger batch, cook it in two separate batches rather than overloading the pot.
2. Use Enough Liquid: Always ensure you add at least ½ cup of liquid (water or broth) to the Instant Pot when pressure cooking. This liquid is essential for creating steam and bringing the pot to pressure. Insufficient liquid can lead to a “burn” notice and prevent the chicken from cooking properly.
3. Adjust BBQ Sauce to Your Preference: As mentioned earlier, the type of BBQ sauce significantly impacts the flavor. Experiment with different sauces to find your favorites. If you prefer a sweeter BBQ chicken, choose a sweeter sauce. For a tangier or spicier flavor, opt for a vinegar-based or spicy sauce. You can also adjust the amount of BBQ sauce used. If you like a more intensely saucy chicken, you can use a bit more than 12 ounces.
4. Shred While Warm: Shred the chicken while it’s still warm and directly in the Instant Pot. Warm chicken shreds much more easily than cold chicken. The residual heat from the Instant Pot will also help to keep the chicken moist and tender while you shred it.
5. Save Leftover Cooking Liquid (Optional): After shredding the chicken, you might have some liquid remaining in the Instant Pot. This liquid is infused with BBQ flavor and chicken juices and can be used in several ways:
   • Thicken the Sauce: If you prefer a thicker BBQ sauce, you can simmer the shredded chicken and leftover liquid on the “Sauté” function for a few minutes to reduce the liquid and thicken the sauce.
   • Add to Other Dishes: The flavorful liquid can be added to soups, stews, or chili to enhance the BBQ flavor. You can also use it to moisten leftover BBQ chicken when reheating.
   • Discard if Desired: If you don’t want to use the leftover liquid, you can simply discard it.

By following these tips, you’ll consistently create delicious and perfectly cooked Instant Pot BBQ Chicken that your family and friends will love.

Frequently Asked Questions (FAQ) about Instant Pot BBQ Chicken

Here are some common questions people have about making Instant Pot BBQ Chicken:

Q1: Can I use bone-in chicken breasts or thighs?

A: Yes, you absolutely can! Bone-in chicken breasts or thighs work great in this recipe and often result in even more flavorful and moist chicken. For bone-in chicken, increase the cooking time to 12 minutes on HIGH pressure, just like for frozen chicken. Be sure to remove the bones after cooking and before shredding the chicken.

Q2: Can I use skin-on chicken?

A: While you can use skin-on chicken, the skin will become very soft and not crispy in the Instant Pot due to the moisture. If you prefer crispy skin, it’s best to remove the skin before cooking or remove it after cooking and crisp it up separately under the broiler or in a skillet. For ease and a leaner result, boneless, skinless chicken is generally recommended.

Q3: My Instant Pot gave me a “burn” notice. What did I do wrong?

A: A “burn” notice usually indicates that there wasn’t enough liquid in the Instant Pot or that food was stuck to the bottom of the pot. Make sure you add at least ½ cup of water or broth to the Instant Pot. Also, ensure that the BBQ sauce isn’t too thick and doesn’t settle directly on the bottom of the pot before adding the liquid. If you get a “burn” notice, stop the cooking cycle, release pressure, and check the bottom of the pot. Add a bit more liquid and try again.

Q4: Can I make this recipe ahead of time?

A: Yes, Instant Pot BBQ Chicken is perfect for meal prepping! You can make a large batch ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop until heated through. It’s a great way to have cooked chicken ready for quick meals throughout the week.

Q5: Can I add vegetables to cook with the chicken?

A: While this recipe is primarily focused on the chicken, you can add some vegetables to the Instant Pot. Hearty vegetables like onions, bell peppers, or even chunks of potatoes can be added along with the chicken and BBQ sauce. Keep in mind that softer vegetables like broccoli or zucchini will become very soft and may overcook during the pressure cooking time. If adding vegetables, consider cutting them into larger pieces to prevent them from becoming mushy. For best results with vegetables, you might prefer to cook them separately and add them to the shredded BBQ chicken afterward.

I hope these FAQs are helpful! Instant Pot BBQ Chicken is a truly simple and versatile recipe that’s perfect for busy cooks of all skill levels. Enjoy creating delicious and effortless meals with this kitchen staple!

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