I’ve made this Instant Pot BBQ chicken on busy weeknights more times than I can count — it’s fast, forgiving, and turns a few pantry staples into sandwich-worthy pulled chicken in under an hour. This recipe uses boneless chicken, a simple BBQ sauce mix, and the pressure cooker to create tender, shreddable meat that’s perfect for family dinners, game-day spreads, or meal prep.

Why you’ll love this dish

This Instant Pot BBQ chicken is a go-to when you want big flavor with minimal fuss. The pressure does the heavy lifting: it infuses the meat with sauce and yields juicy, pull-apart texture without babysitting a slow cooker or standing over the stove. It’s also:

Fast: active hands-on time is under 15 minutes; total time ~45–60 minutes including release and shredding.
Budget-friendly: stretches two pounds of chicken into several sandwiches or meals.
Crowd-pleasing: mild, sweet-savory BBQ works for kids and adults.
Versatile: use it as sandwich filling, topping for nachos, or folded into pasta.

“I made this on a weeknight and couldn’t believe how tender the chicken was — tangy, not too sweet, and the sauce soaked right in.” — a dinner-tested review

If you like one-pot pressure-cooker dinners, you might also enjoy trying an Instant Pot white chicken chili as another quick, comforting meal: Instant Pot white chicken chili.

The cooking process explained

Before you start, here’s a quick, no-surprise overview so you know what to expect.

Layer raw boneless chicken in the Instant Pot.
Whisk the BBQ sauce with broth, Worcestershire, and spices.
Pour sauce over the chicken so it’s evenly coated.
Pressure cook on high for 15 minutes, then let the pressure release naturally for 10 minutes before finishing with a quick release.
Shred the chicken right in the pot and stir into the sauce. Remove excess liquid if you want a thicker finish.
Serve on buns or use as desired.

This roadmap makes the recipe easy to scan when you’re in a hurry.

Gather these items

2 pounds boneless, skinless chicken breasts or thighs (thighs stay juicier; breasts are leaner)
1 cup BBQ sauce (your favorite brand or homemade)
1/2 cup chicken broth or water (broth adds depth)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Notes and substitutions:

For lower sodium, use a low-salt BBQ sauce and reduced-sodium broth.
Swap Worcestershire for a splash of soy sauce if you prefer.
If you want a sweeter profile, add 1–2 tablespoons honey or brown sugar.

How to prepare it

Place the chicken: Lay the raw chicken breasts or thighs in a single layer in the Instant Pot. Trim any excess fat if needed.
Make the sauce: In a bowl, whisk together the BBQ sauce, chicken broth (or water), Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth.
Add the sauce: Pour the sauce evenly over the chicken so each piece is coated.
Cook: Close the lid and set the Instant Pot to Manual (High Pressure) for 15 minutes. Ensure the valve is sealed.
Release: When the cook time ends, allow a natural release for 10 minutes, then carefully switch the valve to quick release to vent any remaining pressure. Use a towel or tool to protect your hand.
Shred and mix: Open the pot, tilt out and discard any excessive liquid if you want a thicker finish, then shred the chicken with two forks directly in the pot and stir it into the sauce until well combined.
Serve: Pile the pulled BBQ chicken on toasted buns, plates, or another vehicle and enjoy.

Short tips in-step: leave space between pieces if possible for even cooking; if using frozen chicken, add time (see FAQs).

Serving suggestions

Classic pulled BBQ sandwiches: toast brioche or potato rolls and top with pickles and coleslaw.
Plate it: spoon over mashed potatoes or creamy polenta for a comforting dinner.
Game day: use as nacho topping with cheddar, jalapeños, and sour cream.
Meal prep: portion into rice bowls with roasted veggies and pickled onions.

If you like slow-cooker versions, compare how texture and timing differ with this Instant Pot method versus a crockpot approach in this crockpot BBQ chicken guide.

Storage and reheating tips

Refrigerate: Cool leftovers within two hours and store in an airtight container for 3–4 days.
Freeze: Place in a freezer-safe container or zip-top bag, label with date, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in a skillet over medium-low heat with a splash of broth to loosen the sauce, or microwave in short bursts stirring between them. Avoid overheating breasts, which can dry out—thighs hold up better.

Food safety note: Cooked chicken should reach 165°F when measured with a thermometer. Refrigerate promptly and reheat thoroughly.

Pro chef tips

Use thighs for the juiciest pulled chicken; breasts will be leaner and may dry if overcooked.
Make sure there’s at least 1/2 cup of liquid (we use broth or water) to prevent the Instant Pot’s burn notice.
If the sauce seems thin after shredding, turn the pot to Sauté and simmer a few minutes to reduce and concentrate flavors. Stir constantly to avoid sticking.
For a slightly smoky bite, add 1/2 teaspoon smoked paprika or a few drops of liquid smoke.
Shred while warm: meat pulls apart easiest right after cooking. Use two forks or a pair of meat claws for faster shredding.

If you’re curious about converting recipes between pressure cooker and slow cooker methods, this guide to the best chicken crockpot recipes can help with ratios and timing: best chicken crockpot recipe.

Creative twists

Spicy chipotle: swap 1/4 cup BBQ sauce for chipotle sauce and add a diced jalapeño.
Honey mustard BBQ: mix half BBQ sauce with half honey mustard for a tangy-sweet change.
Asian BBQ fusion: use hoisin-based BBQ sauce and garnish with chopped scallions and sesame seeds.
Use as a filling: fold the pulled chicken into a quick pot pie filling or casserole for weeknight comfort — try leftover ideas inspired by chicken pot pie recipes: chicken pot pie.
Make sliders or flatbread pizzas with BBQ chicken, red onion, and cilantro.

Common questions

Q: Can I use frozen chicken?
A: Yes. Increase high-pressure time to about 20–22 minutes depending on thickness, and still allow a 10-minute natural release. Avoid quick-freezing large, thick pieces that could cook unevenly.

Q: Can I double the recipe?
A: You can double the sauce and chicken, but don’t exceed the Instant Pot’s fill line. Cooking time stays the same, though pressurizing and natural release will take longer.

Q: How do I thicken the sauce?
A: Remove some liquid if it’s very watery, then use Sauté to boil and reduce. For a glossy finish, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until thickened.

Q: What internal temperature should the chicken reach?
A: The safe internal temperature for cooked chicken is 165°F (74°C). The pressure time given will reliably reach that for typical-sized breasts or thighs, but check with a thermometer if you’re unsure.

Q: Is this recipe gluten-free?
A: The base ingredients are usually gluten-free, but verify your BBQ sauce and Worcestershire sauce labels as brands vary.

Conclusion

This Instant Pot BBQ chicken is an easy, flexible weeknight winner that transforms simple ingredients into tender, saucy pulled chicken in minutes. For more pressure-cooker BBQ inspiration and similar quick recipes, two useful references are Instant Pot BBQ Chicken – Meaningful Eats and a fast, 30-minute take at 30 Minute Easy Instant Pot BBQ Chicken | Kara Lydon.