Instant Pot BBQ Chicken

Instant Pot Shredded BBQ Chicken has been a family favorite recipe for many years. About 10 years ago I found the recipe that inspired today’s recipe in a crockpot cookbook. Over the years I have adapted and made this my own and changed it into an even easier delicious Instant Pot recipe that can be used in so many different ways.

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Like most of my Instant Pot chicken recipes, there are multiple recipe variations. I typically start with a whole bone-in chicken that I have pre-cooked. You can see how I use my Instant Pot to cook a whole chicken here.

You can also use thawed or frozen chicken breasts, chicken thighs, or a rotisserie-style chicken. This is totally up to you.
Once the chicken is cooked and shredded you can make this incredibly easy but from scratch Instant Pot BBQ Chicken. Sure you could easily use bottled BBQ sauce but I prefer using a few pantry staples you probably already have on hand to make an amazing from-scratch dinner in minutes.

For this recipe you will need:

• Instant Pot/Electric Pressure Cooker
• 4-5 lb. Whole bone-in chicken (pre-cooked) or 4 large thawed chicken breasts. 
• Packed dark brown sugar
• White vinegar
• A pint jar of homemade tomato sauce or 15 oz can tomato sauce.
• Chili powder
• Onion powder
• Garlic powder
• Yellow mustard
• Worcestershire sauce
• Sea salt
• Black pepper
• Water

How To Make Instant Pot BBQ Chicken

Combine the shredded chicken with all the ingredients in the instant pot EXCEPT the tomato sauce. Stir to incorporate everything together. Add the tomato sauce on top and DO NOT STIR. Most likely if you stir all of the ingredients together before pressure cooking you will get the burn notice. If this happens you can add more liquid and try pressure cooking again or use the slow cook function instead.

Lock the lid in place and select manual high pressure for 9 minutes.

Allow the pressure to naturally release for a minimum of 10 minutes, before releasing the remaining pressure. If you can allow the pressure to fully release naturally.

Serve on your favorite rolls topped with green onions, pepperoncini, or jalapeno pepper rings.

Serve with:

Instant Pot Pasta Salad

Frigidaire Air Fried Broccoli

Bacon Wrapped Jalapeno Poppers

Recipe Variations

To make with thawed chicken breast, add the water to the instant pot and place the chicken breast on top. Add vinegar, Worcestershire sauce, & spices. Place the brown sugar and tomato sauce on top of the chicken breast and DO NOT STIR.

Place the lid on and vent turned to the sealing position. Pressure cook on high for 15 minutes with full natural release. When the lid can safely be removed shred the chicken with two forks and stir to combine all of the ingredients.

Other Easy Instant Pot Recipes

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Yield: 12

Instant Pot BBQ Chicken

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 40 minutes

Easy Instant Pot Shredded BBQ Chicken From Sratch

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Ingredients

• 4-5 lb. Whole bone-in chicken (pre-cooked) or 4 large thawed chicken breasts.
•  ½ Cup of Water
• ¼ Cup white vinegar
• 1 Tbsp. Worcestershire sauce
• ½ Cup packed dark brown sugar
• 1 ½ Tbsp. Chili powder
• 1 ½ Tbsp. Onion powder
• 1 ½ Tbsp. Garlic powder
• 2 tsps. Dry mustard
• 2 tsp. Sea salt
• 2 tsp. Black pepper
• A few dashes of Tobasco Chili Sauce (optional)
• A pint jar of homemade tomato sauce or 15 oz can tomato sauce.

Instructions

1. If using pre cooked chicken shred the chicken and place it in the Instant Pot
2. Add the water, vinegar & worchestshire sauce to the chicken
3. Add the brown sugar and stir to combine and somewhat dissolve the brown sugar
4. Combine the chili powder, garlic powder, onion powder, dry mustard, sea salt & black pepper and stir to combine the chicken and spices together.
5. Add a few 3-4 dashed of Tobasco Chili Chili Sauce (optional)
6. Pour the tomato sauce on top of the seasoned chicken and DO NOT STIR
7. Lock the lid in place and select manual high pressure for 9 minutes.
8. When the Instant pot beeps to signal the pressure cooking is complete allow for a natural release of 10 minutes minimum. It's best to allow for a full natural pressure release which usually takes about 20 minutes.
9. When it's safe to remove the lid stir all of the ingredients together.
10. Serve on a potato bun with pickels or coleslaw on top.

Notes

To make with thawed chicken breast, add the water to the instant pot and place the chicken breast on top. Add vinegar, Worcestershire sauce, & spices. Place the brown sugar and tomato sauce on top of the chicken breast and DO NOT STIR.

Place the lid on and vent turned to the sealing position. Pressure cook on high for 15 minutes with full natural release. When the lid can safely be removed shred the chicken with two forks and stir to combine all of the ingredients.

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  Instant Pot Max Pressure Cooker 9 in 1, Best for Canning with 15PSI and Sterilizer, 6 Qt

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 129Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 847mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 14g

Nutrition information is an estimate.

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