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side view shot of a bbq pulled chicken sandwich with coleslaw on a cutting board
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4.64 from 11 votes

Instant Pot BBQ Pulled Chicken

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!
Prep Time10 mins
Cook Time15 mins
PR Time5 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: bbq pulled chicken, instant pot bbq pulled chicken, pulled chicken
Servings: 4
Calories: 478kcal


  • 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


  • 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.



  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.


Calories: 478kcal | Carbohydrates: 37g | Protein: 49g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1485mg | Potassium: 1060mg | Fiber: 1g | Sugar: 30g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg