Instant Pot BBQ Chicken

See my guide on how to use an Instant Pot.

This Instant Pot BBQ Chicken is saucy, tender, and so easy to make. It makes the best BBQ chicken sandwiches and is perfect for feeding a crowd!

If you were to ask me what you should make for dinner tonight that’s quick, easy and family-approved, I’d likely suggest this Instant Pot BBQ chicken. It’s just so good! Need a make-ahead version? You’ll love my Slow Cooker BBQ Chicken.

BBQ chicken sandwich on burger bun with instant pot in background.

Why You’ll Love this Instant Pot BBQ Chicken

I’ve made this Instant Pot BBQ chicken countless times and it’s always a favorite with my family. Whenever I need an especially easy dinner on a busy day, this recipe is one of my go-to’s!

This BBQ chicken comes together with just 10 minutes of prep and a handful of basic ingredients. It’s a crowd-pleasing dish – there’s just something about tender pulled chicken coated in sweet BBQ sauce that puts a smile on everyone’s face.

This Instant Pot BBQ chicken is super versatile. We usually serve it on burger buns, but it’s also great in a tortilla wrap, over rice or turned into nachos. There are so many possibilities – see below for more ideas!

This BBQ Pulled Chicken Rocks! This is the perfect go-to for the nights you need something quick, easy, and delicious. Perfect as-is, or can be easily modified to suit your personal tastes. Thanks for such a great recipe.

MMK

Pulled chicken in instant pot with bbq sauce.

Ingredients You’ll Need

Chicken Broth: Chicken broth is needed to thin the BBQ sauce so that you don’t get the Instant Pot burn message. I recommend using low sodium chicken broth so that you can better control the amount of salt in the dish.
BBQ Sauce: Use your favorite store bought brand or try my homemade barbecue sauce.
Apple Cider Vinegar: Adds a little extra tangy flavor.
Seasonings: We’re using garlic powder, chili powder, salt and black pepper. If you like smoky flavor, you can also add 1 teaspoon of smoked paprika.
Chicken Breasts or Chicken Thighs: You can use boneless, skinless chicken breasts or boneless, skinless chicken thighs in this recipe. Or, use a combination of breasts and thighs for a delicious mix of white and dark meat. The cook time is the same whichever you choose.

Ingredients for Instant Pot BBQ chicken recipe in prep bowls with labels.

Find the printable recipe with ingredient amounts below.

Can I Use Frozen Chicken?

Yes! It is safe and easy to cook frozen chicken in the Instant Pot. You can use frozen chicken breasts in this recipe, keeping the cook time the same. The Instant Pot will take a few extra minutes to reach pressure if your chicken is frozen. However, if your chicken breasts are frozen AND very large, you should increase the cook time to 18 minutes plus a 10 minute natural release.

Doubling the Recipe

Some readers have asked if they can double this recipe, and the answer is yes! Just double all of the ingredients, but use the same cook time as a single recipe.

How to Make Instant Pot BBQ Chicken

Plus, my best tips for making BBQ chicken in the Instant Pot! I’ve tested this recipe in both my 6-quart and 8-quart Instant Pots with good success.

Add ingredients to Instant Pot. Combine the chicken broth, ½ cup of the BBQ sauce (reserve the remaining BBQ sauce for after cooking), apple cider vinegar, garlic powder, chili powder, salt and pepper in the Instant Pot. Whisk until well combined. Then add the chicken to the pot.

Chicken broth, BBQ sauce, apple cider vinegar, garlic powder, chili powder, salt and pepper added to the Instant Pot.

Three boneless skinless chicken breasts added to sauce in Instant Pot.

Pressure cook. Close the Instant Pot lid and make sure the steam release valve is set to the sealing position. Pressure cook for 16 minutes at high pressure. When the cook time ends, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

Shred chicken and mix in sauce. Remove the chicken to a clean bowl or cutting board and let it rest for a few minutes. Then shred the chicken using two forks or a stand mixer. Stir some of the sauce from the pot into the shredded chicken, along with up to ½ cup more BBQ sauce. (You won’t use all of the liquid from the pot, but it’s necessary to cook the chicken in plenty of liquid to allow the IP to pressurize.) Serve BBQ chicken on burger buns, with extra BBQ sauce, or as desired.

Using two forks to shred chicken in bowl.

BBQ pulled chicken served on burger bun with bbq sauce, with pickles on the side.

More Easy Instant Pot Dinners

We have quite a few favorite Instant Pot recipes that make dinner so quick and easy! Here are a few that I think you’ll love:

Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛

Shredded bbq chicken in instant pot with tongs.

This Instant Pot BBQ Chicken is saucy, tender, and so easy to make. It makes the best BBQ chicken sandwiches and is perfect for feeding a crowd! Leftover pulled chicken is also delicious in tacos, quesadillas, nachos, salads and on pizza.

Cook ModePrevent your screen from going dark

Combine the chicken broth, ½ cup of the BBQ sauce (reserve the remaining BBQ sauce for after cooking), apple cider vinegar, garlic powder, chili powder, salt and pepper in the Instant Pot. Whisk until well combined.
Nestle the chicken into the sauce.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 16 minutes at high pressure. (The cook time is the same for fresh and frozen chicken.) See the note at the end of the recipe for more cook time information.)
The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone (no need to press anything).
After 10 minutes, carefully move the steam release valve to the venting position. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid. Check that the chicken has cooked to at least 165° F using an instant read thermometer.
Remove the chicken to a clean bowl or cutting board and let it rest for a few minutes.
Shred the chicken using two forks, your fingers, or a stand mixer. Stir some of the sauce from the pot into the shredded chicken, along with up to ½ cup more BBQ sauce. (You won’t use all of the liquid from the pot.) Serve BBQ chicken on burger buns, with extra BBQ sauce, or as desired.

If your chicken breasts are very large AND frozen, increase the pressure cook time to 18 minutes at high pressure, plus a 10 minute natural release.
If your chicken breasts are very small and not frozen, reduce the pressure cook time to 12 minutes at high pressure, plus a 10 minute natural release.
Some readers have asked if they can double this recipe, and the answer is yes! Just double all of the ingredients, but use the same cook time as a single recipe.
Nutrition information estimate is for BBQ chicken only (not burger buns), and assumes that all of the sauce will be consumed, which it may not be.

Calories: 198kcal, Carbohydrates: 15g, Protein: 25g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 73mg, Sodium: 584mg, Potassium: 537mg, Fiber: 0.4g, Sugar: 12g, Vitamin A: 152IU, Vitamin C: 2mg, Calcium: 20mg, Iron: 1mg

Nutrition information is an estimate.

I originally shared this recipe in June 2021. Post updated July 2025 with more helpful tips.

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