Instant Pot BBQ Chicken

This Instant Pot BBQ Chicken is designed for busy weeknights when you want a flavorful and tender meal without spending hours in the kitchen. The chicken comes out juicy and packed with smoky BBQ flavor, and it's so simple to make using your pressure cooker. It's perfect for sandwiches, salads, or even just on its own with a side of your favorite veggies.

I first tried this recipe on a hectic weeknight when I didn't have time to baby the stove, and my family was so impressed they asked for it again the same week. Now it's a go to when I want something comforting but fuss free.

Ingredients

• Two pounds boneless skinless chicken thighs: these provide great flavor and stay tender after cooking look for thighs that are firm and pink with minimal bruising
• Two tablespoons BBQ seasoning: either a storebought blend or a simple mix of garlic powder onion powder smoked paprika kosher salt and black pepper freshly ground black pepper adds a nice kick
• One cup chicken stock: adds moisture and infuses the chicken with savory notes low sodium is best to control saltiness
• One cup BBQ sauce: use your favorite brand or homemade version for the sauce thicker sauces like Sweet Baby Ray’s work well and add sweetness and tang
• Hamburger buns for serving: fresh or toasted buns hold the shredded chicken perfectly brioche or sandwich rolls add a richer touch
• Optional pickles or cole slaw for topping: these add a crunchy contrast and balance the richness in the chicken

Instructions

Sear and Season the Chicken:

Pat the chicken thighs dry with a paper towel to ensure the seasoning sticks well. Thoroughly rub both sides of each thigh with the BBQ seasoning blend until evenly coated. Drying the chicken before seasoning helps develop better flavor during cooking.

Add Stock and Chicken to the Instant Pot:

Pour one cup of chicken stock into the bottom of the Instant Pot. Arrange the seasoned chicken thighs on top of the liquid, making sure they don’t touch the sides of the pot. This prevents the burn notice error during pressure cooking and ensures even cooking.

Drizzle BBQ Sauce Over the Chicken:

Gently pour the BBQ sauce over the chicken thighs. Try to avoid letting the sauce run down the sides of the pot as this can cause the Instant Pot to register a burn warning. The sauce adds moisture and concentrates flavor as the chicken cooks.

Pressure Cook the Chicken:

Seal the Instant Pot lid and set it to cook at high pressure for 13 minutes. Keep in mind it may take about 10 minutes for the pot to reach full pressure before the cooking time begins. This allows the chicken to become fully tender and infused with sauce flavor.

Release Pressure and Shred Chicken:

Once cooking finishes, let the pressure release naturally for 5 minutes to avoid toughening the meat, then carefully quick release the remaining pressure. Open the lid and use tongs to remove the chicken into a bowl. Shred the meat using two forks or your preferred shredding tool until it breaks apart easily.

Serve the BBQ Chicken:

Pile shredded chicken onto hamburger buns and top with extra BBQ sauce and your choice of pickles or cole slaw for added crunch and zest. This makes a perfect sandwich anytime. You can also serve the chicken over rice or salad for variety.

Chicken thighs are my favorite part for this recipe because of how they remain moist and flavorful even after pressure cooking. One time I made this for a lastminute family gathering and everyone was amazed how juicy and tender the chicken turned out with barely any effort at all.

Storage Tips

Store leftover chicken with extra BBQ sauce in an airtight container in the refrigerator. It stays fresh up to four days and reheats nicely in the microwave covered loosely or on the stove over low heat to keep moist. Freeze portions in freezer safe containers if you want to keep for longer up to three months. Defrost in the refrigerator overnight for the best results.

Ingredient Substitutions

You can swap chicken thighs for breasts if preferred but cooking times may need adjusting. Chicken breasts typically cook faster and can dry out so natural pressure release for ten minutes is recommended for breasts instead of five. For BBQ seasoning try cajun or taco seasoning blends for different flavor profiles. If you want less sodium in your stock choose a low sodium chicken broth or dilute with water.

Serving Suggestions

This BBQ chicken shines in sandwiches but also works beautifully shredded atop salads with crunchy veggies and a drizzle of ranch dressing. Use as a hearty filling for wraps or tacos with fresh cilantro and lime. Serve with classic sides like cornbread coleslaw or baked beans for a full barbecue inspired meal.

This Instant Pot BBQ Chicken is a fast reliable weeknight meal that stays tender and full of flavor. It reheats and freezes well making it great for meal prep.

Common Recipe Questions

→ Can I use my own BBQ seasoning?

Yes, homemade BBQ seasoning with garlic powder, onion powder, smoked paprika, salt, and pepper works great for personalized flavor.

→ Can I add more spice to the chicken?

Absolutely, add chili flakes or hot sauce to the seasoning or sauce for a spicier kick.

→ What chicken cuts work best here?

Boneless skinless thighs are preferred for flavor and texture; breasts can be used but may require adjusted cooking time.

→ How should I shred cooked chicken?

Use two forks, meat claws, or an electric mixer for quick and easy shredding of the chicken.

→ How to store and reheat leftovers?

Store shredded chicken with extra sauce in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat covered in microwave or on stove until warmed through.

→ Can this be made without a pressure cooker?

Yes, using a slow cooker will yield tender and flavorful results, though the cooking time will be longer.