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Instant Pot Pulled BBQ Chicken Recipe

Instant Pot Pulled BBQ Chicken Recipe
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★★★★★

5.3 from 18 reviews

This Instant Pot Pulled BBQ Chicken recipe offers a quick and flavorful way to enjoy tender, shredded chicken infused with smoky and sweet barbecue flavors. Perfect for sandwiches, tacos, or served as a main dish, this recipe combines a delicious spice blend with BBQ sauce, all cooked effortlessly in the Instant Pot for juicy, melt-in-your-mouth results.

Ingredients

Scale

Chicken and Oil

  • 2 lbs Boneless Skinless Chicken Thighs
  • 2 Tbsp (32g) Olive Oil

Spice Blend

  • 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

Sauce

  • 1/2 C (140g) BBQ Sauce of Your Choice

Instructions

  1. Prepare the Chicken: In a large bowl, coat the boneless skinless chicken thighs with olive oil. Then sprinkle the dry spice blend—brown sugar, smoked paprika, garlic powder, cumin, kosher salt, dry mustard, optional chili powder, and black pepper—over the chicken. Stir well to evenly coat each piece with the seasoning.
  2. Sauté the Chicken: Set your Instant Pot to the sauté function on high heat. Once the pot is hot, add the seasoned chicken thighs. Cook them for about 2-3 minutes on one side until they develop a slight sear, then flip and cook the other side for an additional 2-3 minutes. This step locks in flavor and texture.
  3. Add the BBQ Sauce and Pressure Cook: Pour the BBQ sauce over the chicken in the pot. Stir gently to distribute some sauce to the bottom to prevent burning. Seal the Instant Pot lid and cook on high pressure for 5 minutes. When done, use the quick release method to release the pressure safely.
  4. Shred the Chicken: Open the lid carefully. Transfer the cooked chicken to a bowl and shred it using two forks or a mixer. This shredding ensures the chicken absorbs more sauce and flavors evenly.
  5. Combine and Optional Broil: Return the shredded chicken back into the pot with the sauce, stirring to coat all pieces well. For crispy edges, if you have an Instant Pot Duo Crisp or an oven broiler, spread the shredded chicken on a baking sheet and broil for 8-12 minutes until edges crisp up.

Notes

  • Use chicken thighs for juicier results, but chicken breasts can be substituted with a slightly shorter cooking time.
  • The chili powder is optional and can be adjusted to suit your spice preference.
  • Choose your favorite BBQ sauce—spicy, sweet, or smoky—to tailor the flavor.
  • If you don’t have an Instant Pot Duo Crisp, broiling in a conventional oven works just as well to add a crisp texture.
  • Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 2 months.
  • For a gluten-free meal, check that your BBQ sauce and spices do not contain gluten ingredients.

Nutrition

Keywords: Instant Pot, Pulled Chicken, BBQ Chicken, Pressure Cooker Recipe, Quick Dinner, Shredded Chicken, BBQ Sauce

Find it online: https://delishfamilyrecipe.com/instant-pot-pulled-bbq-chicken-recipe/