Instant Pot BBQ Pulled Chicken
User Reviews
4.7
Instant Pot BBQ Pulled Chicken
Description
This recipe begins by rubbing boneless, skinless chicken breasts with a dry mixture of salt, pepper, garlic powder, and chili powder to infuse savory and mildly spicy flavor. The chicken is seared in the Instant Pot using the sauté function to develop a flavorful crust. Then it is pressure cooked with water and a small portion of BBQ sauce, which steams the chicken quickly while imparting additional moisture and flavor.
After cooking, the chicken is shredded and combined with the remaining BBQ sauce to ensure the meat is coated generously with the sauce’s smoky and tangy notes. This makes for moist and flavorful pulled chicken with ease and speed compared to slow cooking.
This pulled chicken works well layered in sandwiches, tacos, or served atop salads. It pairs nicely with coleslaw or other fresh sides for a balanced meal.
You can experiment with different BBQ sauces to adjust the flavor profile, or substitute chicken thighs for a juicier variation, adjusting cooking time as needed. The chicken can be prepped with the spice rub ahead of time to deepen flavor.
Ingredients
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- 2 pounds chicken breast boneless and skinless
- 2 tablespoons olive oil
- ¾ cup water
- 1¼ cup BBQ sauce divided
Instructions
- Combine the salt, pepper, garlic powder, chili powder together, then rub all over the chicken breasts. Combine the water with ¼ cup of the bbq sauce in a bowl or cup.
- Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the chicken breasts. Sear the chicken on both sides, for about 3 minutes per side. Press the keep warm/cancel button on your Instant pot. Pour the water mixture over the chicken.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting on high and set the timer to 8 minutes. Use quick / manual release to release the pressure.
- Remove the chicken from the Instant pot, and discard the liquid. Shred the chicken with two forks then pour the remaining 1 cup of BBQ sauce, toss and let it rest for a couple minutes for the chicken to soak up the sauce.
- Serve on buns with coleslaw.
Notes
- Try various BBQ sauce flavors such as smoky or spicy to personalize the dish.
- Substitute chicken breasts with thighs for a moister texture; adjust the cooking time accordingly.
- Pre-rub the chicken with spices and refrigerate ahead for enhanced flavor.
- Serve the pulled chicken in sandwiches, salads, or tacos, pairing well with coleslaw or favorite sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 477kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 49g | 98% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 1485mg | 62% |
| Potassium | 1064mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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