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Instant Pot BBQ Chicken

Instant Pot BBQ Chicken made with boneless chicken seasoned with an easy dry rub and the best homemade BBQ sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 357 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Chicken
  • 2 ½ pounds boneless skinless chicken breasts or thighs.
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sweet or smoked paprika
  • Ground black pepper to taste
  • ¾ cup BBQ sauce recipe below
  • ½ cup low-sodium chicken broth
For the Barbecue Sauce
  • ½ cup ketchup
  • 1 tablespoon packed dark brown sugar
  • 2 teaspoons molasses
  • 2 teaspoons Worcestershire sauce 
  • 2 teaspoons chopped chipotle chile in adobo sauce optional
  • 1 teaspoons apple cider vinegar
  • 1 garlic clove grated or minced
  • ¾ teaspoon sweet or smoked paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon dry mustard powder
For serving
  • Buns, coleslaw, pickles (optional)

Instructions

    Cup of Yum
  1. Season the chicken with salt, garlic powder, onion powder, paprika and ground black pepper. Set aside.
  2. For the barbecue sauce, set the pressure cooker on the sauté function. Add the ketchup, brown sugar, molasses, Worcestershire, chipotle chile, vinegar, and garlic. Stir in the paprika, black pepper, and dry mustard, and simmer for about 3 minutes. The mixture will slightly thicken. Add the chicken broth and stir to combine. Turn the saute function off.
  3. Place the seasoned chicken into the Instant Pot. Cover, seal and cook on high pressure for 10 minutes for chicken breasts and 14 minutes for chicken thighs. If you are using a combination, then cook for 14 minutes. When the cooking is done, let the pressure release naturally for 10 minutes. Then open the valve and release the remaining pressure.
  4. Open the lid and using kitchen tongs, transfer the chicken to a large bowl, leaving the sauce in the pressure cooker. Set the cooker on the saute function and simmer the sauce until it has thickened to taste (remembering that it will continue to thicken as it cools), 4 to 6 minutes. Meanwhile, shred the chicken. Return the chicken to the pressure cooker and toss to combine.

Notes

  •  
  • When cooking the barbecue sauce, don't reduce it for too long or it will turn into a paste.
  • Stir in the shredded chicken back into the pot and mix until the chicken is coated with the sauce.
  • You can make this recipe in the crock pot. Cook on high for 3-4 hours or on low for 5 hours.
  • If using store bought BBQ sauce, you may need to add additional broth depending on the thickness of the sauce.
  • Your pressure cooker may take anywhere from 10 to 15 minutes to come to pressure before the cooking timer starts. The exact time varies depending on size, model, and the contents inside the pot. For this reason, we don’t include it in the total time shown above.

Nutrition Information

Calories 357kcal (18%) Carbohydrates 25g (8%) Protein 43g (86%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 119mg (40%) Sodium 1077mg (45%) Potassium 920mg (26%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 471IU (9%) Vitamin C 1mg (1%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 357

% Daily Value*

Calories 357kcal 18%
Carbohydrates 25g 8%
Protein 43g 86%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 119mg 40%
Sodium 1077mg 45%
Potassium 920mg 20%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 471IU 9%
Vitamin C 1mg 1%
Calcium 31mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.