Description
Juicy, smoky, and done in 30 minutes, this Pulled Instant Pot BBQ Chicken is perfect for weeknights, parties, or meal prep. Serve it on buns, nachos, or mac and cheese.
Ingredients
2 lbs boneless skinless chicken thighs (or breast or mix)
2 Tbsp olive oil
1 Tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
1 tsp dry mustard
1 tsp chili powder (optional)
1/2 tsp black pepper
1/2 cup BBQ sauce of choice
Instructions
1. Mix all dry spices in a small bowl.
2. Coat chicken with olive oil and toss with spice blend until coated.
3. Set Instant Pot to sauté on high; sear chicken 2–3 minutes per side.
4. Add BBQ sauce, stir to coat and deglaze bottom.
5. Seal lid and cook on high pressure for 5 minutes; use quick release.
6. Shred chicken in a bowl, then return to sauce and stir.
7. Optional: Broil 8–12 minutes for crispy edges (Instant Pot Duo Crisp or oven).
Notes
Use thighs for extra juicy texture.
For leaner meat, sub chicken breast or go 50/50.
Any BBQ sauce works. Thicker and sweeter sauces give richer flavor.
To thicken sauce, simmer using sauté mode after shredding.
Freezes well up to 3 months. Keeps in fridge up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 3 oz
- Calories: 165
- Sugar: 3g
- Fat: 9g
- Carbohydrates: 3g
- Protein: 18g