Instant Pot BBQ Chicken
Instant Pot BBQ Chicken is an easy meal prep recipe. With less than 5 ingredients, you get tender juicy pulled chicken in about 30 minutes.
Servings: 8
Calories: 259kcal
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 Hickory or Kansas City style bbq sauce split in half
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.
Notes
- Add additional bbq seasoning or sea salt to taste after the meat is cooked.
- Allow the pressure to manually release since chicken thighs are hard to overcook.
- Keep the meat with the cooking liquid to help the meat stay moist and juicy.
- Use the meat as a main dish or as part of sliders, tacos, salads and casseroles.
Nutrition
Calories: 259kcal | Carbohydrates: 2g | Protein: 19g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 642mg | Potassium: 245mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 88IU | Calcium: 10mg | Iron: 1mg
