Need BBQ in a hurry? Try using your Instant Pot to create this delicious and quick-to-make Instant Pot Pulled BBQ Chicken Recipe. This pulled chicken recipe is perfect for sandwiches, BBQ plates, or tacos in just 30 minutes. If you have leftovers it freezes well for a quick weeknight dinner too. I also have directions on how to make freezer packs you can put in your pressure pot and have a hot meal for dinner.

Instant Pot Pulled BBQ Chicken sandwich Recipe

Why make this recipe

Pulled BBQ chicken makes a great meal for everyone in your family. It’s easy to make and stores well in the freezer for a quick dinner.

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Ingredients

Ingredients for Instant Pot Pulled BBQ Chicken Recipe
  • garlic powder
  • onion powder
  • chili powder
  • smoked paprika
  • black pepper (optional)
  • salt
  • liquid smoke (optional)
  • cup of bbq sauce
  • cup of chicken broth

What type of BBQ sauce?

You can use any favorite barbecue sauce. Try different bbq sauces to create unique barbeque flavors. A delicious bbq sauce to use would be Spicy Orange and Coffee BBQ Sauce or Bacon and Whiskey BBQ Sauce. One of my favorite store-bought sauces for this recipe is Sweet Baby Rays or Maurice’s Southern Gold BBQ Sauce.

Variations for BBQ seasoning

This recipe is pretty flexible for seasonings. You can use the combination in this recipe or your favorite store-bought rub. If you would like to try one of my reader’s favorites, check out Easy BBQ Coffee Dry Rub Recipe. 

Instant Pot Instructions

  1. Pour chicken broth and bbq sauce into a 6-quart Instant Pot pan. Whisk to blend well.
  2. Combine dry ingredients in a shallow bowl. Dredge chicken in seasoning mix, covering well.
  3. Then place your boneless chicken breasts into the pressure pot. Secure the lid to sealing position and lock lid. Be sure the steam valve is closed to seal.
  4. Set to high pressure for 15 minutes
  5. When high-pressure cook time is over, allow natural pressure release for 10 minutes.
  6. Flip quick-release valve to open. Once pressure is gone, carefully open the lid. Remove chicken from the Instant Pot and place in a medium-size bowl.
  7. Place chicken in a medium-size bowl and break apart using two forks, pulling opposite directions. Continue until the chicken is all pulled apart.
  8. Add a little of the cooking juice back into the chicken to keep it moist.
  9. Serve on a bun topped with coleslaw and pickles.

How to pull chicken

 If you have a large amount of chicken, a quick way is to cut up cooked a hand mixer! Place the chicken in a large mixing bowl, then use a hand mixer on low speed to break the chicken into shreds.

Place chicken in a medium-size bowl and break apart using two forks, pulling opposite directions. Continue until the chicken is all pulled apart.

What to do with extra cooking liquid

The majority of the liquid can be discarded; however, keep a 1/2 cup or so to drizzle into the chicken after pulling. Then mix in a little more bbq sauce; this will keep it moist and flavorful.

Freezer meal to Instant Pot BBQ chicken

On busy weeknights or for an impromptu party, it’s a good idea to have a meal prep recipe in your freezer, such as this bbq chicken recipe in your freezer. Add rubdown your chicken with the seasonings and place in a date and name labeled freezer zip lock style bag. Then pour in the chicken broth and bbq sauce and pinch bag closed, pushing the extra air out of the bag as you go. Freeze on a cookie sheet. Once frozen, remove from cookie sheet and stack in the freezer for up to three months. All you have to do is remove it from the bag, place it in your instant pot, and pressure cook according to the recipe directions below.

freezer bags of chicken for Pot Pulled BBQ Chicken Recipe

How to store leftovers

If you have any leftovers place in an airtight container and store in your refrigerator for up to 3 days.

Freezing leftovers

Pulled Chicken freezes well. Divide your leftovers into the portion size of your choice. Place in a freezer ziplock bag that has been label with contents and date on the outside of the bag. Be sure and push out any extra air and lay flat on the counter, spreading the pulled chicken into smooth flat layers. Freeze on a cookie sheet. Once frozen, remove from cookie sheet and stack in the freezer for up to three months.

To thaw, place the bag in the refrigerator 24 before you need to serve. Heat in a microwave-safe dish. You could also heat in a pan on the stove; however, it would be good to add a few tablespoons of water and some more favorite bbq sauce. Heat the chicken over medium heat, stirring every few minutes to prevent sticking.

More Instant Pot Recipes

Instant Pot Pulled BBQ Chicken sandwich Recipe
4.75 from 4 ratings

Instant Pot Pulled BBQ Chicken Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
natural pressure release: 10 minutes
Total Time: 30 minutes
Servings: 8
This quick and delicious Instant Pot pulled BBQ chicken recipe is perfect for sandwiches, BBQ plates, or tacos in just 30 minutes.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 1.5 lbs chicken breast, boneless and skinless
  • 1.5 lbs chicken thighs, boneless and skinless
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper, optional
  • 1/2 teaspoon liquid smoke, optional
  • 1 cup chicken broth
  • 1 cup BBQ sauce

Instructions
 

  • Pour chicken broth and bbq sauce in to pressure pot pan. Whisk to blend well.
  • Combine dry ingredients in a shallow bowl. Dredge chicken in seasoning mix, covering well.
  • Place chicken into pressure pot. Secure the lid onto the Instant Pot. Be sure steam valve is closed to sealed.
  • Set to high for 15 minutes.
  • When cooking time is over allow natural pressure release for 10 minutes.
  • Flip quick release valve to open. Once pressure is gone, carefully open the lid. Remove chicken from the Instant Pot and place in a medium size bowl.
  • Place chicken in a medium-size bowl and break apart using two forks, pulling opposite directions. Continue until the chicken is all pulled apart.
  • Add a little of the cooking juice back into the chicken to keep it moist.
  • Serve on a bun topped with coleslaw and pickles.

Equipment

Notes

 If you have a large amount of chicken, a quick way is to cut up cooked a hand mixer! Place the chicken in a large mixing bowl, then use a hand mixer on low speed to break the chicken into shreds.
Place chicken in a medium-size bowl and break apart using two forks, pulling opposite directions. Continue until the chicken is all pulled apart.
Serving: 1g, Calories: 349kcal, Carbohydrates: 16g, Protein: 32g, Fat: 17g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 933mg, Potassium: 608mg, Fiber: 1g, Sugar: 12g, Vitamin A: 271IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 1mg
Cuisine: American
Course: Main Dish
Author: Gina Dickson

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