Description
Experience the ultimate weeknight dinner with this BBQ Pulled Chicken (Instant Pot) recipe! In just 30 minutes, you can whip up tender, juicy shredded chicken infused with smoky barbecue flavors that are perfect for sandwiches, tacos, or rice bowls. The Instant Pot method not only streamlines the cooking process but also locks in moisture, making this dish a crowd-pleaser for family dinners or casual gatherings. With minimal prep and endless serving possibilities, this recipe is your go-to for quick and delicious meals that everyone will love.
Ingredients
Scale
- 2–3 lbs boneless skinless chicken thighs or breasts
- 1 cup barbecue sauce
- 1/2 cup chicken broth
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- spices: smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and pepper
- 1 onion (diced)
- 2 cloves garlic (minced)
Instructions
- Pat dry the chicken and season with smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Let rest for 10 minutes.
- Pour chicken broth into the Instant Pot. Add seasoned chicken, half of the barbecue sauce, diced onion, minced garlic, brown sugar, and apple cider vinegar.
- Set to high pressure: cook thighs for 15 minutes or breasts for 12 minutes. Allow natural release for 10 minutes before quick release.
- Shred the chicken using two forks after resting for 5 minutes. Mix in the remaining barbecue sauce and sauté for an extra 2–3 minutes if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg