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.
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.
FAQ
In the US southern states, pulled chicken implies that the chicken is BBQ flavored. It’s usually grilled, smoked, or cooks low and slow in the oven with traditional BBQ seasoning and sauce. Shredded chicken refers to the consistency of the meat being torn or cut apart. Shredded chicken could be BBQ flavored, Italian, Mexican, or any other combination of seasonings.
You can use all boneless skinless chicken thighs or all boneless skinless chicken breasts. However, a combination of both yields a flavorful product because thighs have more flavor, and the breast meat is leaner with less flavor.
BBQ sauce should be mixed with another liquid such as broth or water. It’s best not to place the sauce at the bottom of the pot but stir it in with the liquid to avoid burn on the bottom of the pot. Remember, instant pot brands might require more or less liquid than others.
BBQ Cookout: Serve chicken with grilled corn in the husk and Apples and Bourbon Baked Beans
BBQ Chicken Nachos: topped with Green Tomato Salsa Verde or Spicy Pico de Gallo
Pizza: Use barbecue chicken as a topping on pizza and drizzle with BBQ Sauce.
Soups: A favorite way to use leftover chicken in soups
Sandwich: BBQ chicken sandwiches are a classic BBQ sandwich everyone will enjoy. Just pile pulled BBQ chicken on hamburger buns, add a bit of extra BBQ sauce, topped with coleslaw, and sweet and spicy pickles.
Bowls: Fill a bowl with Festive Mexican Rice, beans, and top with shredded chicken. Sprinkle diced onions, pickled jalapenos, and cheese over the chicken.
It takes chicken 30 minutes to cook in an Instant Pot pressure cooker. The fresh chicken will take about 10 minutes to come up to pressure, and frozen chicken will take around 15 minutes. Then the chicken will need a cooking time of 15 minutes at full pressure. Next, do a natural release for 5 minutes and then a quick release before opening the pressure pot.
If instant pot chicken has a rubbery texture, it probably means you need to cook it longer. Sometimes it takes a bit longer for the meat to become extra tender in an instant pot.
It’s difficult to overcook chicken in an instant pot because the stem provides a moist environment for the chicken. However, if the pressure pot runs out of liquid, the chicken will overcook and burn.
To avoid getting a burn notice in an instant pot, be sure there is sufficient liquid in the pressure pot pan.
Be sure the steam release valve is closed properly.
Check that the sealing ring is working properly. They do need to be replaced after used a lot.
Be sure the float valve is clean and moves freely.
Yes, you can stack chicken in an instant pot. Be sure to season all sides of your meat before putting it in the pressure cooker to be sure your finished chicken is evenly seasoned.
You can use water however for a richer flavor sauce use chicken stock or vegetable stock.
Ingredients
- 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
- Pour chicken broth and bbq sauce into a 6-quart Instant Pot pan. Whisk to blend well.
- Combine dry ingredients in a shallow bowl. Dredge chicken in seasoning mix, covering well.
- 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.
- Set to high pressure for 15 minutes
- When high-pressure cook 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.
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.
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 Recipe
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
Equipment
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.