Instant Pot BBQ Chicken
This Instant Pot BBQ Chicken is a fast and simple one-pot meal bursting with flavor, perfect for weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 1.5 pounds 1.5–2 pounds chicken breasts or thighs (boneless, skinless) Thighs stay juicier; breasts are leaner.
- 1 cup 1 to 1 1/2 cups BBQ sauce Use your favorite bottled sauce or homemade.
- 1 tsp 1 tsp kosher salt Adjust to taste.
- 1/2 tsp 1/2 tsp freshly ground black pepper
Optional Serving
- to taste hamburger buns or slider rolls for serving
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper.
- Place the chicken in a single layer in the Instant Pot insert.
- Pour the BBQ sauce evenly over the chicken, coating each piece.
- Add a splash (2–3 tbsp) of water or chicken broth if your sauce is very thick.
Cooking
- Lock the lid and set the pressure cooker to High for 10 minutes for average-sized breasts or thighs.
- Increase cook time to 12–15 minutes for large pieces.
- When the cook time ends, let the Instant Pot sit for 5 minutes for natural release, then carefully perform a quick release.
Finishing
- Remove the chicken to a cutting board, shred with two forks, then return it to the pot and stir to coat with the sauce.
- Taste and adjust seasoning.
- Serve immediately on toasted buns, over rice, or on a salad.
Notes
For lower sugar, choose a sugar-free BBQ sauce. For spice, stir in hot sauce or chipotle before cooking. Store leftovers in an airtight container for 3–4 days, or freeze for up to 3 months.