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Instant Pot BBQ Chicken is juicy, smoky, and perfectly tender with classic sweet-and-savory barbecue flavor in every bite. The chicken shreds effortlessly and soaks up the bold spices from my easy BBQ seasoning, giving you saucy, pulled BBQ chicken in about 30 minutes.
If you’ve used my instant pot shredded chicken method before, this recipe builds on that same reliable technique.
You get big, slow-cooked flavor with only five simple ingredients, minimal prep, easy cleanup, and a recipe that works for meal prep.
Pile this bbq shredded chicken onto soft buns, tuck it into wraps, or serve it family-style and let everyone build their own plate.
Why This Recipe Is on Repeat at My House
If you like dinners that feel homemade but don’t take over your evening, this one checks the boxes:
- Just 5 ingredients: You get bold, smoky flavor without a long grocery list. Fewer ingredients means faster prep and easier budgeting.
- Ready in about 30 minutes: The Instant Pot turns simple chicken into tender, pulled BBQ chicken that tastes like it cooked low and slow all day.
- Dump, stir, and let it cook: No standing over the stove. Add everything to the pressure cooker, give it a quick stir, and let it handle dinner while you move on to everything else.
Ingredients You’ll Need
A few quick notes to help this turn out tender and flavorful. Exact amounts are in the recipe card below.
- Boneless, Skinless Chicken Thighs (raw): Thighs stay juicy and shred easily. Trim excess fat so the finished chicken isn’t greasy.
- BBQ Seasoning: This builds the smoky, sweet-savory base. Use my homemade blend or a favorite store-bought seasoning with bold flavor.
- Low-Sodium Chicken Broth: Helps the Instant Pot come to pressure and keeps the chicken moist. Low sodium gives you better control over the final flavor.
- Hickory or Kansas City–Style BBQ Sauce (divided): Use a classic, thick BBQ sauce, not a thin vinegar-style one. Hickory gives a smoky flavor, while Kansas City–style is a little sweeter. Adding it in two stages keeps the chicken flavorful and saucy, not watery. Use my keto bbq sauce for a low-carb option.
How to Make Instant Pot BBQ Chicken
This recipe comes together in just a few simple stages. You’ll build flavor first, let the Instant Pot do the heavy lifting, then finish with a saucy, glossy coating (and optional crispy edges if you want them).
Follow along with the step-by-step photos below for a quick visual guide.
Season & Start
Add the chicken thighs to the Instant Pot, then sprinkle on the BBQ rub and pour in half of the BBQ sauce.
Toss until every piece is coated, unrolling the thighs so seasoning gets into the middle. Pour the chicken broth over the top.
Pressure Cook & Shred
Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
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Let the pressure release naturally for 10 minutes, then carefully vent the remaining pressure and open the lid.
Shred the chicken in the pot or on a cutting board, then use Sauté (medium) to simmer the liquid until it reduces by about half (about 5 minutes).
Sauce & Finish
Stir in the remaining BBQ sauce until the chicken is saucy and glossy.
For crispy “burnt end” edges, air fry at 400°F for 5 minutes using the Duo lid, or spread the chicken in a broiler-safe dish and broil on High for about 2-3 minutes.
Simple Tweaks for the Best Flavor
A few small adjustments can take this from good to “make it again next week” good:
- Taste and adjust at the end. After shredding, add a little extra BBQ seasoning or a pinch of sea salt if needed. BBQ sauces vary in sweetness and salt, so a quick final taste makes a big difference.
- Let it naturally release. Give the Instant Pot the full 10-minute natural release. Chicken thighs are forgiving, and this keeps them extra tender and juicy.
- Keep it in the liquid. Let the shredded chicken sit in the reduced cooking juices. It helps the meat stay moist and boosts flavor.
- Control the sauce. Want it saucier? Add more BBQ sauce. Prefer it thicker? Simmer a few extra minutes on sauté before serving.
- Stretch it into more meals. Serve as-is for dinner, or use it for sliders, tacos, baked potatoes, wraps, salads, or layered into casseroles later in the week.
Swaps & Variations
This recipe is flexible by design. Here are easy ways to make it work with what you have, or what you’re craving.
- Protein swaps: Boneless, skinless chicken breasts work if that’s what’s in your fridge. They’re leaner, so be sure to keep them in the cooking liquid after shredding. I also add a neutral oil since it adds more fat, which prevents the chicken from drying out. Please see how I cook shredded chicken breasts in the instant pot.
- Veggie options: Stir in sautéed onions or bell peppers after shredding for extra texture. It’s also great spooned over roasted sweet potatoes or tucked into lettuce wraps.
- Budget-friendly tip: Buy family packs of chicken thighs when they’re on sale and freeze in 1–2 pound portions. This recipe doubles easily, so you can cook once and use it in multiple meals.
- Low-carb option: Serve it in lettuce wraps, over cauliflower rice, or on top of a big salad. Choose my sugar-free BBQ sauce if you’re watching carbs.
- More flavor: Add a splash of hot sauce or a drizzle of hot honey for sweet heat.
What to Serve With This
If you’re building dinner around this Instant Pot BBQ chicken, it plays well with just about everything. Add something fresh, something creamy, or something starchy to catch all that extra sauce.
Here are a few easy sides and related recipes I love serving with it — whether you’re keeping it simple for a weeknight or feeding a crowd.
Storage & Reheating
Here’s how to keep your Instant Pot BBQ chicken tasting just as good the next day.
- Store: Let the chicken cool, then store it in an airtight container with some of the sauce/cooking liquid. It keeps well in the fridge for up to 4 days.
- Freeze: This recipe freezes beautifully. Store in a freezer-safe container or bag (with sauce) for up to 3 months. Thaw overnight in the fridge before reheating for best texture.
- Reheat: Warm gently on the stovetop over medium-low heat with a splash of broth or water if needed. You can also microwave in 30-second intervals, stirring between each, until heated through. Avoid overheating as it can dry out the edges.
Instant Pot BBQ Chicken
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Recommended Equipment
Ingredients
- 2 lbs Chicken Thighs, raw, boneless and skinless, with as much fat trimmed off as possible
- ¼ cup bbq seasoning, click for recipe
- ½ cup Chicken Broth, low sodium
- ½ cup BBQ Sauce, Hickory or Kansas-city style, split in half, click for my homemade recipe
Instructions
- Add the chicken thighs to the bottom of the cooking pot with the bbq chicken rub and half the barbecue sauce. Mix until all of the chicken is coated. Be sure to unroll the chicken thighs to get spices in the middle.
- Pour the chicken broth on top of the meat.
- Add the pressure cooker lid, set the venting knob to seal, and cook the meat on high manual pressure for 8 minutes.
- Allow the pressure to manually release for 10 minutes. Open the lid.
- Shred the meat with meat claws or two forks: You can add the meat to a cutting board or shred the meat right in the cooking pot.
- Reduce the cooking liquid: use the sear/sauté function on medium to reduce the liquid by half. This takes about 5 minutes.
- Add the remaining bbq sauce to the shredded meat
- Optional: to get some burnt ends, you can use your Instant Pot Duo air fryer lid to cook the meat at 400 degrees for 5 minutes or add the meat to a broiler-safe dish and broil it on high for 5 minutes.
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Recipe Notes
- Taste and adjust at the end. After shredding, add a little extra BBQ seasoning or a pinch of sea salt if needed. BBQ sauces vary in sweetness and salt, so a quick final taste makes a big difference.
- Let it naturally release. Give the Instant Pot the full 10-minute natural release. Chicken thighs are forgiving, and this keeps them extra tender and juicy.
- Keep it in the liquid. Let the shredded chicken sit in the reduced cooking juices. It helps the meat stay moist and boosts flavor.
- Control the sauce. Want it saucier? Add more BBQ sauce. Prefer it thicker? Simmer a few extra minutes on sauté before serving.
- Stretch it into more meals. Serve as-is for dinner, or use it for sliders, tacos, baked potatoes, wraps, salads, or layered into casseroles later in the week.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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