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Home / Recipes

Instant Pot BBQ Pulled Chicken

30 minutes
4.67 from 15 votes
11 Comments
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by: Joanna Cismaru
07.03.20

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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!

side view shot of a bbq pulled chicken sandwich with coleslaw on a cutting board

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.

overhead shot of all the ingredients needs to make bbq pulled chicken in the instant pot

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.
detailed process shots showing how to make bbq pulled chicken in the instant pot

How to make Instant Pot BBQ pulled chicken

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: on buns with coleslaw.
overhead shot of bbq pulled chicken in a white bowl, next to a bowl with coleslaw and a cutting board with toasted buns

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.

closeup overhead shot of bbq pulled chicken in a white bowl

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

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side view shot of a bbq pulled chicken sandwich with coleslaw on a cutting board

Instant Pot BBQ Pulled Chicken

4.67 from 15 votes
Prep: 10 mins
Cook: 15 mins
PR Time: 5 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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!

Equipment

  • Instant Pot – 6 Quart

Ingredients

  • ½ tsp salt or to taste
  • ½ tsp pepper or to taste
  • ½ tsp garlic powder
  • 1 tsp chili powder
  • 2 lb chicken breast boneless and skinless
  • 2 tbsp olive oil
  • ¾ cup water
  • 1 ¼ cup BBQ Sauce divided
US Customary – Metric

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

  1. 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.
  2. 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.

Nutrition Information:

Calories: 478kcal (24%)Carbohydrates: 37g (12%)Protein: 49g (98%)Fat: 14g (22%)Saturated Fat: 2g (13%)Cholesterol: 145mg (48%)Sodium: 1485mg (65%)Potassium: 1060mg (30%)Fiber: 1g (4%)Sugar: 30g (33%)Vitamin A: 468IU (9%)Vitamin C: 3mg (4%)Calcium: 41mg (4%)Iron: 2mg (11%)
Course:Dinner, Lunch
Cuisine:American
Keyword:bbq pulled chicken, instant pot bbq pulled chicken, pulled chicken
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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