This Instant Pot BBQ Chicken recipe is a busy-weeknight lifesaver, delivering juicy shredded chicken with bold BBQ flavor using minimal effort. Made with pantry spices, a cup of BBQ sauce, and boneless skinless chicken thighs (or a mix with chicken breasts), it’s perfect for meal prep, sliders, salads, and stress-free leftovers all week.
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Table of Contents
For more BBQ chicken recipes, check out my BBQ Chicken Flatbread and BBQ Chicken Nachos.
At A Glance: Instant Pot BBQ Chicken
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total time: 45 minutes
- Serving: 6-8 servings
- Nutrition: 290 calories, 30 grams of protein
- What it Tastes Like: Sweet, smoky, and tangy with tender, juicy shredded chicken in every bite.
- Why You'll Love It: It’s fast, flavorful, and turns into easy meals all week with almost no effort.
If you’re craving bold BBQ flavor but don’t have the time (or patience) for low-and-slow cooking, this instant pot BBQ chicken is about to earn a permanent spot in your weekly rotation. It’s made entirely in the pressure cooker, uses simple pantry ingredients, and delivers juicy, cooked chicken in under 45 minutes—most of it completely hands-off.
This Instant Pot shredded BBQ chicken is one of my favorite recipes to make at the beginning of the week, and I recently gave it a small but important update after hearing from a few readers who experienced burn warnings on their Instant Pots. I retested the recipe multiple times and found that spraying the pot with non-stick spray and slightly increasing the water makes all the difference for smooth, stress-free cooking—without changing the flavor you love.
One batch still turns into BBQ chicken sandwiches, sliders, salads, wraps, and easy dinners when busy weeknights hit. It’s freezer-friendly, budget-conscious, and endlessly versatile—which is exactly what real-life cooking needs to be.
Ingredients and Substitutions
Here’s what you’ll need to make this Instant Pot BBQ chicken recipe:
- Non-stick cooking spray — Spray generously to prevent sticking and reduce the risk of a burn notice.
- Barbecue sauce — Use a barbecue sauce you genuinely love, since the flavor really shines in this dish.
- Chicken broth or water — Adds the liquid needed for pressure cooking and helps avoid scorching.
- Apple cider vinegar — Balances the sweetness of the BBQ sauce.
Sub: White vinegar in a pinch. - Honey — Adds subtle sweetness and helps create a glossy, balanced sauce. If needed, you can substitute maple syrup or agave.
- Worcestershire sauce — Adds savory depth and rounds out the BBQ flavor.
- Spices (mustard powder, smoked paprika, garlic powder, onion powder) — A simple pantry blend that brings smoky, savory BBQ flavor without overpowering the sauce.
- Finely minced onion (yellow or red) — Adds sweetness and texture right into the sauce.
- Boneless skinless chicken thighs or a combination of chicken breasts and thighs — Thighs stay extra juicy, while a mix keeps things a bit lighter and still shreds well. I don’t recommend skin-on chicken here—it can negatively affect the texture once shredded.
How to Make Instant Pot BBQ Chicken
Wondering what prep entails? Just a few simple steps! Here's how to make it:
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Spray the bowl of the Instant Pot very liberally with non-stick cooking spray. In a medium mixing bowl, whisk together the barbecue sauce and seasonings until smooth. Stir in the minced onion until well combined.
Step 2: Pour the BBQ sauce mixture into the Instant Pot. Gently rest the chicken on top of the sauce, making sure it does not touch the bottom of the pot.
Step 3: Secure the lid, set the valve to the sealing position, and cook on high pressure for 15 minutes.
Carefully quick-release the remaining pressure.
Step 4: Transfer the cooked chicken to a heat-safe bowl and shred with two forks or a hand mixer. Stir in barbecue sauce to your preference—using less for a lighter coating, up to a few cups for a saucier shredded BBQ chicken.
Step 5: Serve immediately, or keep warm using the WARM setting for up to 2 hours.
Chelsea's Recipe Pro-Tips
- Liberally spray the Instant Pot. BBQ sauce is thick, and spraying the pot generously helps prevent sticking and reduces the risk of a burn notice during pressure cooking.
- Keep the chicken off the bottom of the pot. Gently rest the chicken on top of the sauce mixture, rather than letting it touch the bottom of the pot—this keeps the liquid between the meat and the pot and helps prevent scorching.
- Use enough liquid for pressure cooking. Chicken broth or water is essential here, since barbecue sauce alone is too thick to build pressure safely.
- Shred the chicken outside the pot for the best texture. Removing the cooked chicken before shredding keeps it tender and prevents it from becoming mushy.
- Add barbecue sauce to the shredded chicken to your preference. For a less saucy dish, stir in just a spoonful or two of the cooking sauce. If you love extra-saucy shredded BBQ chicken, add up to a few cups until it’s just how you like it.
- Season to taste and make it your own. Like it smokier? Add more smoked paprika. In the mood for something sweeter? Stir in extra honey before serving. Want some heat? Whisk hot sauce into the sauce before cooking—the sky is the limit.
Serving Suggestions
This Instant Pot BBQ Chicken is one of those recipes you can repurpose all week long. Serve it:
- Sandwiches and Sliders: Spoon it on buns, topped with shredded cabbage and sliced red onions.
- BBQ Plates: Serve it with corn, coleslaw, or potato sides.
- Stuffed Baked Potatoes: Add it to baked potatoes and garnish with shredded cheddar cheese, chives, and sour cream, for a hearty, comforting meal.
- Wraps: Divvy the chicken up between wraps or lettuce cups for an easy lunch option
- Salads: Re-imagine barbecue chicken by topping crisp lettuce and tomatoes, and drizzling ranch dressing
- Quesadillas: Sandwich it between tortillas and tast for a fun, kid-friendly dinner
It’s an especially great option for casual gatherings, meal prep at the beginning of the week, or nights when everyone wants something a little different.
Storage Directions
- Storing: Store leftover shredded BBQ chicken in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in freezer-safe containers for up to 2 months. Defrost it overnight in the refrigerator until thawed.
- Reheating: Reheat gently in the microwave or on the stovetop with a splash of liquid or extra barbecue sauce to maintain moisture and texture.
Save this Recipe for Later on Pinterest
More Easy Chicken Recipes
If you liked and made this BBQ Instant Pot Chicken Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Instant Pot BBQ Chicken
Equipment
Ingredients
- non-stick cooking spray
- 1 cup barbecue sauce
- ⅓ cup chicken broth or water
- 1 tablespoon apple cider vinegar
- 1 ½ tablespoons honey
- 1 teaspoon Worcestershire sauce
- ½ teaspoon mustard powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ cup finely minced yellow onion or red onion
- 2 lbs boneless skinless chicken thighs or a mix of boneless skinless chicken thighs and breasts
Instructions
- Spray the bowl of the Instant Pot very liberally with non-stick cooking spray.
- In a medium-sized mixing bowl, combine the barbecue sauce, water, apple cider vinegar, honey, Worchestershire sauce, yellow mustard powder, smoked paprika, garlic powder, and onion powder until well combined. Stir in the minced onion until combined.
- Pour the BBQ sauce mixture into the prepared bowl of the Instant Pot. Gently nestle the chicken breasts and/or thighs into the barbecue sauce mixture. Pro-Tip: Be careful not to touch the meat to the bottom of the pan.
- Lock on the pressure cooker lid and cook on high for 15 minutes. Quick-release the steam from the pressure cooker.
- Very carefully move the chicken to a heat-safe bowl and shred with 2 forks. Stir in your desired amount of BBQ sauce and serve immediately or keep it warm in the WARM Instant Pot setting for up to 2 hours.
Notes
- Liberally spray the Instant Pot. BBQ sauce is thick, and spraying the pot generously helps prevent sticking and reduces the risk of a burn notice during pressure cooking.
- Keep the chicken off the bottom of the pot. Gently rest the chicken on top of the sauce mixture, rather than letting it touch the bottom of the pot—this keeps the liquid between the meat and the pot and helps prevent scorching.
- Use enough liquid for pressure cooking. Chicken broth or water is essential here, since barbecue sauce alone is too thick to build pressure safely.
- Shred the chicken outside the pot for the best texture. Removing the cooked chicken before shredding keeps it tender and prevents it from becoming mushy.
- Add barbecue sauce to the shredded chicken to your preference. For a less saucy dish, stir in just a spoonful or two of the cooking sauce. If you love extra-saucy shredded BBQ chicken, add up to a few cups until it’s just how you like it.
- Season to taste and make it your own. Like it smokier? Add more smoked paprika. In the mood for something sweeter? Stir in extra honey before serving. Want some heat? Whisk hot sauce into the sauce before cooking—the sky is the limit.
I followed your recipe exactly and got the burn notice. I was very skeptical after making the sauce but I figured I would try it.
Maybe it is because I have an Instant Pot Duo 8 qt?
Please let me know your thoughts
Thanks
Hey Kimberley,
Thanks for letting me know. I believe I responded to you on Pinterest, but responding here just in case you are a different person. 🙂
I have never gotten a burn notice with this recipe if I just place the chicken in the bbq sauce (not turn it in it or nest the chicken in the sauce). Pressure cookers need enough liquid on the bottom to do their job. If you still get this notice, just add 1/4-1/2 cup water or chicken broth to the barbecue sauce mixture and you should be fine. Every pressure cooker seems to have their own quirks.
Best,
Chelsea
I’m sorry but this was a total fail. I ended up having to throw it all away. I kept getting the burn notice. I added water and it still kept burning. Eventually I was able to get the instant pot opener after it took forever to release the pressure and the chicken just didn’t look right. I am so disappointed.
Hi, Jackie--
I'm so sorry to hear about your experience. I've never gotten this feedback on the recipe before. Is everything okay on your Instant Pot (seal, settings, etc.?). The times I have gotten a burn notice after adding water, my seal was off.
Best,
Chelsea
This was the best bbq chicken. I am trying to teach my husband to use the instantpot and he made this perfectly.
Hi Amy,
Oh, I am so glad to hear that you liked the chicken and that the recipe was doable for your husband! Thanks so much for reviewing and sharing. 🙂
Chelsea