Instant Pot Pulled BBQ Chicken: Tender and Saucy

A white dish filled with shredded barbecue pulled pork sits on a wooden board, with a bowl of red barbecue sauce and an Instant Pot in the background. The setting is on a striped towel.

Instant Pot Pulled BBQ Chicken: Tender and Saucy

Instant pot pulled bbq chicken is a tender, saucy shredded chicken made from boneless thighs, a quick homemade BBQ-style sauce, and the Instant Pot. It cooks in about 30 to 40 minutes and shreds easily. The flavor is sweet, tangy, and gently smoky, and it reheats beautifully for meal prep or feeding a crowd.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 15

natural pressure release 10

Total Time 30

Servings

Calories 322

Author Gina Dickson

Equipment

Instant Pot - 6 Quart

Ingredients

Sauce

3/4 cup ketchup
2 tablespoons brown sugar packed
1 1/2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons hot sauce

Chicken and Seasonings

2 tablespoons vegetable oil
1/2 cup onion finely chopped
1 teaspoons garlic powder
2 teaspoons chili powder mild
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds chicken thighs boneless skinless, any extra fat trimmed off

Instructions

Make the Sauce

Combine the ketchup, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, and hot sauce in a small bowl.
3/4 cup ketchup, 2 tablespoons brown sugar, 1 1/2 tablespoons cider vinegar, 2 teaspoons Worcestershire sauce, 2 teaspoons Dijon mustard, 2 teaspoons hot sauce
Set the mixture aside.

Cook the Chicken

Heat the vegetable oil in the Instant Pot on the highest sauté function until shimmering.
2 tablespoons vegetable oil
Add the onion and cook until softened, about 2 minutes.
1/2 cup onion
Stir in the granulated garlic, chili powder, table salt, and cayenne pepper and cook for one minute.
1 teaspoons garlic powder, 2 teaspoons chili powder, 3/4 teaspoon salt, 1/2 teaspoon cayenne pepper
Add 1/2 cup of the ketchup mixture and the chicken. Stir to coat and spread the chicken in an even layer.
2 pounds chicken thighs
Lock the lid, close the pressure valve, select high-pressure cook, and cook for 12 minutes.
Turn off the Instant Pot and quick release the pressure.
Remove the lid carefully and remove 1/2 cup cooking liquid. Reserve 1/4 cup of that liquid and discard the rest.
Mash the chicken in the pot into bite size pieces using a meat chopper or potato masher.

Reduce the Liquid

Select the highest sauté function and bring the chicken and remaining liquid to a simmer.
Cook while stirring until most of the liquid evaporates on the bottom of the pot.
Remove from heat and stir in the reserved cooking liquid and 1/4 cup of the ketchup mixture

Serve

Sever on your favorite buns and drizzle a little of the ketchup mixture over the meat.

Notes

Storage and Reheating

Room Temperature: It can sit out for about 2 hours. If you’re hosting, transfer the chicken to a slow cooker on Warm or keep it on the Instant Pot’s Keep Warm setting.
Fridge: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. I like to portion it into smaller containers if I know we’ll use it for lunches or quick dinners.
Freezer: Let it cool completely, then spoon it into freezer-safe containers or flat zip-top bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat gently in the microwave, stirring halfway through, until hot. For a larger amount, warm it in a covered skillet over medium-low heat with a splash of water if needed, or place it in a slow cooker on Low until heated through.

Nutrition