Do you love yummy BBQ chicken but don’t want to wait a long time for dinner? This recipe uses a magic kitchen tool called an Instant Pot! It cooks the chicken very fast and makes it super soft.
All you have to do is season the chicken, put it in the pot with some sauce, and push a button. In just a few minutes, you will have a delicious meal that tastes like it came from a backyard party. It is great on a bun or with some rice!
Ingredients
- 2 pounds chicken breasts or thighs
- 1 cup BBQ sauce, your favorite kind
- 1/2 cup chicken broth or water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika if you want it extra smoky
- Salt and pepper to taste
Step by Step Instructions
Step 1: Prep the Chicken
Pat the chicken dry with paper towels (this ensures the spices don’t just slide off). Rub the garlic powder, onion powder, paprika, salt, and pepper onto both sides of the chicken.
Step 2: Add Liquid to Instant Pot
Pour the chicken broth (or water) into the bottom of the Instant Pot.
Crucial Step: Always add the liquid first. This prevents the “Burn” error and keeps the chicken moist.
Step 3: Layer and Sauce
Place the chicken into the pot. It’s okay to overlap them, but try to keep the layer relatively even. Pour the BBQ sauce directly over the chicken.
Note: Avoid stirring the sauce into the water; let it sit on top of the chicken to prevent it from scorching on the bottom.
Step 5: Cook the Chicken
Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes if you are using breasts or 12 minutes if using thighs. While it cooks you can do dishes or hide from the chaos for a few minutes.
Recipe Tip
Chicken size can vary a lot depending on where you buy it. Where I live, the chicken pieces are usually smaller, so cooking for 10 minutes (breasts) or 12 minutes (thighs) with a 5-minute natural release works well.
However, if your chicken breasts are large or very thick, you may need to cook the chicken for an extra 2 minutes or allow a longer natural pressure release (about 10 minutes). This helps the chicken turn out more tender and makes it easier to shred.
Step 6: Release Pressure
Let the pressure release naturally for 5 minutes. Then do a quick release. The chicken is super tender and smells amazing already.
Step 7: Shred or Serve
Take chicken out and shred with two forks or serve whole. Pour some extra sauce from the pot over the chicken if you like it extra saucy.
Meal Prep Tips
Meal prepping this Instant Pot BBQ Chicken can make your week so much easier. You can have ready-to-go lunches or quick dinners without stress.
- Cook the chicken in bulk and shred it. This makes it easy to grab for sandwiches, wraps, or bowls during the week.
- Portion the chicken into individual containers right after cooking. This saves time later and keeps meals organized.
- Mix a little extra BBQ sauce with shredded chicken before storing to keep it flavorful and moist.
- Pair with easy sides like rice, quinoa, roasted veggies, or salad when packing for meal prep.
Storage Tips
Storing your Instant Pot BBQ Chicken correctly keeps it fresh and tasty for later meals.
- Let the chicken cool slightly before storing to avoid condensation in containers.
- Store in airtight containers in the fridge for up to 4 days.
- For longer storage, freeze in freezer-safe containers or bags for up to 3 months.
- Thaw frozen chicken in the fridge overnight and reheat gently in the microwave or on the stove with a splash of water or extra BBQ sauce.
- Label containers with the date so you always know what is fresh.
Frequently Asked Questions
Can I use frozen chicken in the Instant Pot?
Yes, you can cook frozen chicken. Just add a few extra minutes to the cook time and make sure there is enough liquid in the pot. The chicken will come out tender and juicy, just like fresh.
Can I use thighs instead of breasts?
Absolutely. Thighs are a little juicier and stay really tender. You just need to adjust the cook time slightly—usually 2 more minutes on high pressure.
How much BBQ sauce should I use?
One cup works great for 2 pounds of chicken. You can use more if you like extra saucy chicken. Some sauce will settle at the bottom and that is perfect for drizzling later.
Can I make this spicy?
Yes, use a spicy BBQ sauce or add a pinch of chili powder or cayenne to the seasoning. Kids might not like it too spicy, so adjust depending on your family.
Can I meal prep this chicken?
Definitely. Shred the chicken and store in airtight containers with a little extra sauce. It keeps in the fridge for 4 days and can be frozen up to 3 months.
Instant Pot BBQ Chicken Recipe Card
Instant Pot BBQ Chicken
Ingredients
Method
- Pat chicken dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. Rub in a little for more flavor.
- Pour chicken broth or water into the Instant Pot. This keeps the chicken juicy while cooking.
- Place chicken in the pot. Stack pieces if needed but try to keep them even so they cook the same.
- Pour BBQ sauce on top of the chicken, covering each piece. Some sauce will settle at the bottom, which is perfect for extra flavor later.
- Close lid and set valve to sealing. Cook on high pressure for 10 minutes for breasts or 12 minutes for thighs.
- Let pressure release naturally for 5 minutes, then do a quick release.
- Remove chicken and shred with two forks or serve whole. Pour extra sauce from the pot over chicken if you want it saucy.
Notes
- If your chicken breasts are large or thick, cook for 2-3 extra minutes or allow a 10-minute natural pressure release so the chicken turns out more tender and shreds easily.
- Broil cooked chicken for 2-3 minutes for a caramelized BBQ crust.
- Serve with rice, quinoa, salad, or in sandwiches.
- Works great for meal prep, reheats well, and stays moist.
Variations
- Add a splash of honey or maple syrup for sweetness.
- Use spicy BBQ sauce for a kick.
- Toss in sliced onions before cooking for extra flavor.
Meal Prep Tips
- Shred chicken and portion into individual containers for easy lunches or dinners.
- Mix a little extra sauce with shredded chicken before storing to keep it moist.
- Pair with easy sides like rice, roasted veggies, or salad.
Storage Tips
- Let chicken cool slightly before storing to prevent condensation.
- Store in airtight containers in fridge for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months.
- Reheat gently with a splash of water or extra sauce to keep it moist.
- Label containers with the date so you know what is fresh.
Whether you’re feeding a hungry family on a busy Tuesday or prepping meals for the week ahead, this Instant Pot BBQ Chicken is a total game-changer. It’s proof that you don’t need a backyard grill or hours of slow-cooking to get that perfect, fall-apart texture and smoky flavor we all crave.
The best part? It’s incredibly versatile. Leftovers (if there are any!) taste even better the next day on top of a baked potato or tucked into a cheesy quesadilla. Plus, with only one pot to scrub, you can actually enjoy your evening instead of standing at the sink.
Give this recipe a try tonight, and let me know in the comments how you served yours!
I made this recipe tonight. Unfortunately the chicken turned out slightly tough. It did not shred easily. From looking at other recipes I’m pretty sure the natural release should’ve been longer. I wish I’d known this before I made it.
Thanks so much for trying the recipe and for sharing your experience!
You arre right that a longer natural release can sometimes help make the chicken more tender, especially if the pieces are thicker. Where I live, the chicken pieces are usually a bit smaller and tender, so the 10-minute cook time with a 5-minute natural release works well for me. But my sister-in-law actually had a similar experience to yours and found that letting it naturally release a bit longer made the chicken shred more easily.
I’ll add a note in the recipe to make this clearer so it helps others too. Really appreciate you taking the time to leave feedback!