This quick and easy Instant Pot BBQ chicken is the perfect dinner for a busy weeknight. Ready in under 30 minutes, this moist and tangy chicken is delicious on sandwiches, in a salad, or even on pizza. You’ll want to make extra so you can enjoy it tomorrow too!
I know meal planning saves money. I know that if I just take 15 minutes to figure out what we’re having for dinner for the next 7 days, the rest of my week goes SO MUCH SMOOTHER.
But I also know that sometimes, things don’t always work out as planned.
That’s why there’s Instant Pot BBQ Chicken!
This easy Instant Pot Barbecue Chicken is the perfect recipe for busy weeknights when you’re short on time. With just a few simple ingredients, you can make this easy recipe the entire family will love, even the pickiest eaters!
P.S.…Having a quick and easy backup plan for dinner is one of the tips I teach in my course Grocery Budget Bootcamp. You’ll be prepared when the unexpected happens and save money by not heading to the drive-thru!
INSTANT POT BBQ CHICKEN
Here’s why we love this Instant Pot BBQ chicken:
- Fast. We know the Instant Pot gets dinner on the table fast, but depending on the type of chicken you use, dinner can be ready in under 30 minutes.
- Easy. You only REALLY need two ingredients – can it get any easier?
- Tasty. If your favorite BBQ sauce tastes as good as my Homemade BBQ Sauce, then you can’t go wrong!
- Need a backup plan for dinner? Instant pot barbecue chicken recipe to the rescue! You can use skinless chicken breasts, skinless chicken thighs or legs, and it even works with frozen chicken.
- Versatile. Serve this Instant Pot pulled chicken on its own, in a sandwich, on a salad, or even on pizza! It’s delicious no matter how you serve it, and that makes it a great choice for different dietary needs as well.
INSTANT POT PULLED CHICKEN INGREDIENTS
- BBQ Sauce. Use any good BBQ sauce you like! Aim for a lower-sugar barbecue sauce to help avoid getting the dreaded burn notice.
- Chicken. You can use boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken legs. You’ll just adjust the time depending on the cut of chicken you choose.
- Apple Cider Vinegar (optional) and Liquid Aminos (optional).
- The ACV and liquid aminos give a little bit of extra tang and flavor to the Instant Pot pulled chicken. They also help thin the sauce if it is on the thick side.
- You can thin the BBQ sauce with water, chicken broth, or apple juice instead (or use leftover juice in the pickle jar if you like a pickle flavor!).
- Onion (optional). Again, you can add this for extra flavor, or leave it out if your family isn’t a fan.
Psst! Want to kick this Instant Pot pulled chicken up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?), and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!). Just add a pinch to the top of the chicken before serving for extra savory flavor.
HOW TO MAKE INSTANT POT PULLED BBQ CHICKEN
Instant Pot BBQ pulled chicken is so easy! Follow these easy steps:
Step 1. Place ingredients in the Instant Pot, chicken (and onions, if using) first, topped with the sauce.
Step 2. Close the Instant Pot lid and turn the sealing valve to the sealing position.
Step 3. Press “pressure cook” or “manual”, make sure it’s on HIGH PRESSURE, and set the cooking time for 6-25 minutes. See below for specific cooking times.
Step 4. When the timer beeps, let the remaining pressure naturally release for 10-15 minutes. Don’t use the quick-releasing option because the natural release time allows the chicken to fully cook.
Step 5. Remove the chicken from the Instant Pot and place on a plate.
Step 6. Shred the chicken with two forks and place the meat back into the pot, and stir with the sauce.
Step 7. Serve the barbecue shredded chicken hot!
Cook times:
- Fresh chicken breasts or boneless chicken thighs: 6 minutes + NPR (If your chicken breasts are on the thicker side, you may need a few additional minutes of cooking time)
- Frozen chicken breasts: 10 minutes + NPR
- Fresh bone-in chicken: 15 minutes + NPR
- Frozen bone-in chicken: 25 minutes + NPR
For slow cooker BBQ chicken, load all ingredients into the slow cooker and cook for 4-6 hours on high, or 6-8 hours on low.
INSTANT POT PULLED CHICKEN BBQ TIPS AND TRICKS
- Try a BBQ sauce with a lower sugar content to avoid getting the burn notice on your Instant Pot. If your sauce is quite thick, add ½ cup to 1 cup of water before starting the Instant Pot.
- Load the onions (if using) into the Instant Pot, followed by the chicken, and then the sauce for best results.
- You can double this freezer-friendly recipe to have plenty of leftovers, or easy meal prep for the future. Make sure you don’t fill the Instant Pot past the max line, and keep the same cooking time for a double batch.
- Don’t forget to save the chicken skin and bones from your Instant Pot pulled chicken for homemade chicken stock (your choice, Slow Cooker Chicken Stock or Instant Pot Chicken Stock!)
- I usually get my chicken from Costco since they tend to have great prices on organic chicken. But I’ve also tried chicken from Butcher Box and it was really good! It’s a great option if you want organic pastured chicken and can’t find it locally.
- Store any leftovers in the refrigerator. Use an airtight container for the best storage!
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TO SERVE INSTANT POT BBQ CHICKEN
Now that you’ve got your easy Instant Pot pulled BBQ chicken, here are some yummy ways to serve it:
BEST BBQ CHICKEN SANDWICHES
- Both Instant Pot BBQ chicken and homemade buns freeze well, which means BBQ chicken sandwiches for dinner now AND later.
- Serve Creamy Coleslaw on top of your Instant Pot BBQ chicken sandwich or on the side.
- Or try it with a side of Roasted Cabbage Wedges, classic Crispy Potato Wedges, or corn on the cob – yum!
- You can also go the grilled cheese route – a few slices of No-Knead Artisan Bread, a scoop of BBQ chicken, and a couple of slices of cheddar? YUM. This is one of my favorite ways to use leftover Instant Pot BBQ chicken.
- Make any of those sandwiches into a wrap!
BBQ CHICKEN SALAD
Doesn’t a BBQ chicken bacon ranch salad sound SO GOOD?! Use this salad recipe with the Instant Pot pulled chicken BBQ from this post!
PIZZA
Use the same substitution here as in the barbecue chicken salad. If a regular BBQ chicken pizza doesn’t win you over, try one of these other yummy pizza variations:
- New York Style Thin Crust
- American-Style Thick Crust
- Easy Homemade Pizza Bagels Recipe
- Cast-Iron Skillet Pizza
Don’t forget about bbq chicken nachos, quesadillas, or tacos!!
PULLED BBQ CHICKEN INSTANT POT FAQS
Does BBQ sauce count as the liquid in an Instant Pot?
Yes, but the BBQ sauce should NOT be placed in the Instant Pot first. The sauce can burn on the bottom, so put the chicken in first, then top with the sauce. If you are using a higher sugar BBQ sauce, or your BBQ sauce is pretty thick, you’ll want to dilute it with ½ cup to 1 cup of water, broth, or apple juice to avoid getting the burn notice.
Why is my pulled BBQ chicken Instant Pot rubbery?
If your chicken breast winds up with a rubbery texture, it most likely means that you need to cook it a bit longer. In general, the Instant Pot does better with longer cooking times for meat. A natural pressure release also helps with the texture when cooking chicken in the Instant Pot.
Can you put raw chicken in an Instant Pot?
Yes, you most certainly can!
Can you make Instant Pot BBQ Chicken with frozen chicken?
Yes, you can make Instant Pot BBQ chicken with frozen chicken! See the recipe notes to adjust the cooking time for frozen chicken.
How to store leftover BBQ chicken?
Place any leftover chicken in an airtight container in the fridge for 3-4 days. When you’re ready to eat it, simply heat it up in the microwave or on the stovetop.
EASY INSTANT POT BBQ CHICKEN
This easy Instant Pot BBQ Chicken recipe is the easiest way to cook a delicious dinner on a busy day. After one bite of this tender chicken, the whole family will be hooked! If you tried this recipe, please rate the recipe card to help out the next reader!
MORE YUMMY INSTANT POT CHICKEN RECIPES
- How to Cook Frozen Chicken Breast in the Instant Pot
- Instant Pot Chicken Tinga
- Instant Pot Chicken Wings
- Honey Garlic Chicken
- Instant Pot Chicken Noodle Soup
- How to Cook a Whole Chicken in the Instant Pot
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Instant Pot BBQ Chicken
This quick and easy Instant Pot BBQ chicken is the perfect dinner for a busy weeknight. Ready in under 30 minutes, this moist and tangy chicken is delicious on sandwiches, in a salad, or even on pizza. You’ll want to make extra so you can enjoy it tomorrow too!
- Prep Time: 5 minutes
- Cook Time: 15-25 minutes
- Total Time: 20-30 minutes
- Yield: Varies
- Category: Main Meals
- Method: Instant Pot
- Cuisine: American
Ingredients
- 1 cup your favorite BBQ sauce (or make your own)
- 2 Tbsp apple cider vinegar (optional)
- 2 Tbsp liquid aminos or soy sauce (optional)
- 2 – 2 ½ lbs chicken (thawed or frozen), skin removed
- 1 onion, sliced into rings (optional)
Instructions
- Place ingredients in the Instant Pot, chicken (and onions, if using) first, topped with the sauce.
- Close the Instant Pot lid and turn the sealing valve to the sealing position.
- Press “pressure cook” or “manual,” make sure it’s on HIGH PRESSURE, and set the cooking time for 6-25 minutes. See below for specific cooking times.
- When the timer beeps, let the remaining pressure naturally release for 10-15 minutes. Don’t use the quick-releasing option because the natural release time allows the chicken to fully cook.
- Remove the chicken from the Instant Pot and place on a plate.
- Shred the chicken with two forks and place the meat back into the pot, and stir with the sauce.
- Serve the barbecue shredded chicken hot!
Notes
Cook times:
- Fresh chicken breasts or boneless chicken thighs: 6 minutes + NPR (If your chicken breasts are on the thicker side, you may need a few additional minutes of cooking time)
- Frozen chicken breasts: 10 minutes + NPR
- Fresh bone-in chicken: 15 minutes + NPR
- Frozen bone-in chicken: 25 minutes + NPR
Nutrition
- Serving Size: 4 ounces
- Calories: 313
I made your recipe at home, very tasty please add more recipes
Fixed this tonight and everybody loved it. Used chicken tenders instead of chicken breasts and they were super tender
So glad you liked this recipe, Mike!
This was amazing! It will definitely be a go to for my family! I used Sweet Baby Rays which is pretty thick, so I added about 3/4 c. of water and it turned out great! I used frozen chicken and did the 10 minute pressure cook setting on my Bella machine. Thanks for the great recipe!
Hi Tiffany,
Could I use the slow cooker to make this instead of an instapot? How long do you think I should cook it for?
Thanks so much
CJ
I’m sure you can! I’d go for 4-6 hours on high, 8-10 hours on low.
Hello, I’ve made this multiple times but I always have to use a whole box of chicken stock so the chicken doesn’t burn but that makes the sauce super liquid. I add brown sugar at the end to try and thicken it up some. End up throwing most of the sauce away. Need better instructions and measurements, not accurate.
Hi Kaitlin, the Instant Pot only needs 1 cup of water to come to pressure, not a whole quart of stock. 🙂 Try a BBQ with a lower sugar content, and/or add 1/2 to 1 cup of water depending on the thickness of the sauce. A BBQ sauce with a lot of sugar can make the burn notice. Let us know how that works for you!
Perfect recipe. This one is a keeper! Made it exactly as written, with frozen chicken breast. So good! THANK YOU!
You’re most welcome, Mam2!!
Worked great for me! I added maybe 1/2 a cup of water to it because my BBQ sauce seemed pretty thick, but I don’t think I needed it. 10 minutes for 2 huge frozen boneless chicken breasts was perfect and they were super moist. Of course, since I added more liquid, I ended up with a very thin sauce. But, I just used the left over juices to pour on the pulled chicken a bit and then saved the rest to use as a future marinade! Put on buns and added BBQ sauce to the top. It was delicious! Thanks for the recipe!
You’re most welcome, Melissa!
Super easy and flavorful! I used a mix of remaining bbq sauces I had on hand, eyeballed the vinegar and soy sauce, probably had more chicken, but too much is never a bad thing. 🙂 Came out so tender, from frozen. Served with salad, baked beans and corn bread instead of sandwiches. Yummo!! Keeper.
Love this recipe! If I wanted to double it (using frozen chicken breasts), would I double the cook time too?
Nope! You can double and triple recipes in the Instant Pot and the cook time stays the same!
I ended up using aminos and ACV…and I still received the burn notice. I deglazed then added 2 cups of chicken broth (to be safe) and restarted the IP using the original 10 minutes. It turned out great.
I have an 8 qt. IP and I plan to cook with frozen chicken breasts. Do I need to add more liquid than the BBQ sauce (because I am not using aminos or ACV)? I do not want to get the burn notice.
Also, I see to set the pressure time to 10 minutes for frozen – do you still NPR?
Hi Mariah! I’d substitute water for the aminos and ACV. Yes to NPR – it helps with the texture!
Recipe worked perfectly and tasted great!
First time instant pot user here! I have frozen chicken breasts and don’t understand the *note* directions. How long do I cook the chicken for? It says in the instructions 25 minutes, then does it mean subtract 10 minutes from that time for frozen breasts?
Hi Denise! If you have frozen chicken breasts, you would cook for 10 minutes TOTAL. Sorry about the confusion!
I just made this BBQ Insta Pot chicken. And man was it ever good. Chicken was half frozen, and defrosted. It took 24 minutes on manual to make. I didnt have the liquid it wanted, but i did have white vinegar. And it worked perfect. Thanks for sharing this recipe.
In making this recipe, I started out with about 3/4 cup of sauce, most of which was bottled ketchup, plus 2 lbs boneless skiness chicken thighs. When it was done cooking, there was at least three cups of liquid in the pot and it was more like barbecue chicken soup! I removed the chicken and had to cook down the liquid on Saute for about 10 minutes to get it back to a sauce consistency. Condensation cup was attached but there was no liquid in it. Did I do something wrong?
I’m going to have to put it at one star until you correct the times. I followed the recipe exactly except for adding the onions. I got a burn notice within the first few minutes of coming to pressure. While looking at the comments, I realized others had to add broth AND that the time for frozen chicken is supposed to be 10 minutes, not 25 (I see it in the notes, but not in the recipe). Please fix!!
Hi Amanda,
The longer time listed is for frozen bone-in chicken (i.e., chicken legs). It’s 10 minutes for frozen boneless breast. I will clarify this in the notes on the post. You may have received the burn notice from BBQ sauce that was too thick (or with a higher sugar content). I would recommend cutting a thick BBQ sauce with chicken stock or water. 🙂
Worked excellently! Had a very easy and tasty dinner. Noticed there were two seemingly contradictory cook times for the chicken, but we tried the longer cook time because 10 minutes seemed very short looking at others’ comments. We did 25 mins plus about 15 minutes of “cool down time” to release the pressure in the IP, and maybe this extra time in the heat made the meat a bit too tough, but not much. Still delicious. No warnings from the cooker, so the added liquids must have been the kicker! Thanks for the recipe!
I would not say that the liquids are optional, I only had bbq sauce and ACV on hand and didn’t have the soy sauce, but there wasn’t enough liquid in the pot and I got a burn notice. Had to add chicken broth to it so it would come to pressure and not burn. I think maybe the liquid needs to go in first and bbq sauce last.
Put the onion rings at the bottom of the IP, your liquid next (I used 2tbps Maggi and Worcestershire), then your chicken breasts (I like to season them with salt and pepper on both sides, or some Montreal Chicken Spice), and pour the BBQ sauce directly onto the chicken. The onions are almost like an organic trellis for the chicken until the IP comes up to pressure!
Tried it with frozen chicken & it was excellent! We liked how the sweetness was cut with the ACV & liquid aminos. Paired it with roasted cabbage…yum! Wonderful, quick meal! Thanks!
You’re very welcome Megan!
Pressure cooker set for 7 minutes for 3 skinless chicken breasts but not done. Can not shred. Placing back in sauté for 30 minuets. Better to follow recipe.
I agree. 🙂
Hey! Love your site. Question: I tried the BBQ chicken recipe for the IP Ultra. Only had 5 thighs & used 18 oz. of sauce (put it on the bottom). Part of chick was a bit frozen so I set timer to 20 mins. Within 10 mins., though, I continued to get the dreaded BURN notice. Seal corrected, but kept getting BURN over & over. Finally took chick out & it was definitely scorched. Chick only reached 130 degrees & finished it in oven. It was tasty, but I want to use my new IP. Ideas? Thanks
Hi Velinator – thanks!! I think you were getting the error because of the sugar in the BBQ sauce. Did you add the ACV and the soy sauce/liquid aminos? Most BBQ sauces have A LOT of sugar, and the ACV and soy sauce help to dilute it a bit. I use my homemade recipe that has only 1/2 honey for 32+ ounces of sauce… I’d try it again, use half the sauce and sub apple juice or beer instead. That should help!
After I read a comment about burn notice from BBQ sause I am afraid to try….
Thanks for sharing this recipe. My best friend just gave an instant pot as a gift, now I know what recipe to make with it.