Dinner can’t get easier than this tender, flavorful Instant Pot BBQ Pulled Chicken! Made with a simple spice blend, shredded, and mixed with your favorite BBQ sauce. Serve on a bun, over potatoes, or even cold with a salad. Now, this is a winner-winner chicken dinner!
I love to use my Instant Pot to throw together dinners grand or simple. I’ll often toss a few chicken breasts straight from the freezer into the Instant Pot with my favorite seasonings! They come out perfectly cooked, so tender, so delicious. All that without having to stress about thawing!
This process got me thinking. These chicken breasts always come out fantastic and fork-tender I pictured shredding them up with my favorite sauce, piling the meat up high on a bun, and finally sinking my teeth into the glorious sandwich. Well, you know me. I, of course, had to include a crunchy slaw with my sandwich.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Salt & pepper – Season to taste.
- Spices – Garlic powder and chili powder. You can use any of your favorite spices.
- Chicken breast – Chicken thighs will work too.
- Olive oil – Vegetable, canola, sunflower, avocado, safflower or grapeseed oils can be used instead.
- Water
- BBQ sauce – Homemade or your favorite brand.
How to make Instant Pot BBQ pulled chicken
- Prep: Combine the salt, pepper, garlic powder, chili powder together, then rub all over the chicken breasts. Combine the water with 1/4 cup of the bbq sauce in a bowl or cup.
- Sear: Turn the Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the chicken breasts. Sear the chicken on both sides, for about 3 minutes per side. Press the keep warm/cancel button on your Instant pot. Pour the water mixture over the chicken.
- Cook: Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting on high and set the timer to 8 minutes. Use quick / manual release to release the pressure.
- Shred: Remove the chicken from the Instant pot, and discard the liquid. Shred the chicken with two forks then pour the remaining 1 cup of BBQ sauce, toss and let it rest for a couple minutes for the chicken to soak up the sauce.
- Serve: on buns with coleslaw.
How to serve
This classic summertime meal deserves equally fantastic sides! Here are a few of my favorite recipes so serve up with this pulled chicken:
- Tuna Macaroni Salad
- Cowboy Pasta Salad
- Black Bean Corn and Avocado Salad
- Creamy Cucumber Salad
- Tex Mex Potato Salad
- Easy Potato Salad
- Baked Mac and Cheese
- Instant Pot Baked Beans
How to store leftovers
Keep your leftovers in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave at 20-30 second intervals, stirring in between. You can also reheat your leftovers in a skillet over medium heat. Add a bit more BBQ sauce or water if you find the meat is drying out through the reheating process.
To be honest, you don’t even have to reheat your leftovers to enjoy them! This pulled chicken is a great addition to any salad.
Freezing pulled chicken
Let the chicken fully cool down to room temperature. Transfer to an airtight container or a large sealable freezer bag. Your chicken will last 2-6 months frozen.
Let the chicken thaw fully overnight in the fridge before reheating. if absolutely needed, you can thaw straight from the freezer in a saucepan or skillet over medium heat with 1/2 cup water. Stir often.
Did you love this recipe? Try these!
- Instant Pot Chicken Shawarma
- Instant Pot Chicken Breast
- Brown Sugar Balsamic Pulled Pork
- Pork Carnitas
- Sloppy Joes
- Chicken Salad
- Instant Pot Creamy Ranch Chicken
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Instant Pot BBQ Pulled Chicken
Equipment
Ingredients
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- 2 pound chicken breast boneless and skinless
- 2 tablespoon olive oil
- ¾ cup water
- 1 ¼ cup BBQ Sauce divided
Instructions
- Prep: Combine the salt, pepper, garlic powder, chili powder together, then rub all over the chicken breasts. Combine the water with 1/4 cup of the bbq sauce in a bowl or cup.
- Sear: Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the chicken breasts. Sear the chicken on both sides, for about 3 minutes per side. Press the keep warm/cancel button on your Instant pot. Pour the water mixture over the chicken.
- Cook: Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting on high and set the timer to 8 minutes. Use quick / manual release to release the pressure.
- Shred: Remove the chicken from the Instant pot, and discard the liquid. Shred the chicken with two forks then pour the remaining 1 cup of BBQ sauce, toss and let it rest for a couple minutes for the chicken to soak up the sauce.
- Serve: Serve on buns with coleslaw.
Video
Recipe Notes
- Keep your leftovers in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave at 20-30 second intervals, stirring in between. You can also reheat your leftovers in a skillet over medium heat. Add a bit more BBQ sauce or water if you find the meat is drying out through the reheating process.
- Freezing: Let the chicken fully cool down to room temperature. Transfer to an airtight container or a large sealable freezer bag. Your chicken will last 2-6 months frozen.
Recipe looks great! Can I start with frozen chicken breasts? How do the cooking times need to be adjusted?
Yes, you can use frozen chicken breast. 10-12 minutes should be more than enough.
This was so great! We used in sandwiches topped with mozzarella, pickled red onions and cilantro. My whole family enjoyed. Thank you!
This was delicious and couldn’t be easier! I doubled the seasoning and added a teaspoon of of cumin. I also increased the bbq sauce by 1/2 cup. Next time I’ll plan ahead and pickle some red onions to add to the sandwiches. Made bbq chicken nachos with my small amount of leftovers. Would also be good on pizza with caramelized onions.
This recipe was fabulous! I was skeptical of the fast cooking time (even though I do have an instant pot) but the chicken was cooked through and shredded easily after the 8 minutes. What a time saver! (Tasted great too!!) thank you!!
Can you cook in crocpot? How long? Thanks
3-4 hours on high or 6-7 hours on low!
Can this recipe be done in a slow cooker or in the oven? If so, what temperature and how long? Thank you for getting back to me with an answer’.
You can make this in a slow cooker for 2 hours on high or 4 hours on low. For a oven version check out this version: https://www.jocooks.com/recipes/baked-chicken-breast/
Hi Jo if I don’t have an insta pot how would you do it in the oven?
You can absolutely make this in the oven, follow the instructions as stated, then place it in a pan and bake it as instructed in this recipe: https://www.jocooks.com/recipes/baked-chicken-breast/