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Tender Instant Pot BBQ Chicken garnished with herbs and served on a plate

Instant Pot BBQ Chicken

This quick and easy Instant Pot BBQ Chicken transforms pantry staples into tender, shreddable pulled chicken in under an hour, perfect for sandwiches, nachos, or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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
  • to taste Salt and pepper

Method
 

Preparation
  1. Lay the raw chicken breasts or thighs in a single layer in the Instant Pot. Trim any excess fat if needed.
  2. In a bowl, whisk together the BBQ sauce, chicken broth (or water), Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth.
  3. Pour the sauce evenly over the chicken so each piece is coated.
Cooking
  1. Close the lid and set the Instant Pot to Manual (High Pressure) for 15 minutes. Ensure the valve is sealed.
  2. 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.
  3. Open the pot and, if desired, tilt out and discard any excessive liquid for a thicker finish.
  4. Shred the chicken with two forks directly in the pot and stir it into the sauce until well combined.
Serving
  1. Pile the pulled BBQ chicken on toasted buns, plates, or another vehicle and enjoy.

Notes

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