This pulled Instant Pot BBQ chicken is a fast, flavorful option for busy weeknights, game days, or meal prep. Juicy chicken is seasoned, lightly seared, pressure cooked in barbecue sauce, then shredded to tender perfection. It’s versatile enough for sandwiches, bowls, wraps, or enjoying straight from the plate.
Why You’ll Love This Recipe
It’s ready in about 30 minutes from start to finish, making it perfect when time is limited.
The chicken turns out tender and juicy thanks to pressure cooking.
It works well for meal prep and reheats beautifully.
You can easily customize it with different barbecue sauces or spice levels.
It’s high in protein and fits well into balanced, everyday meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon dry mustard powder
1 teaspoon chili powder (optional)
1/2 teaspoon black pepper
1/2 cup barbecue sauce
Directions
In a small bowl, mix the brown sugar, smoked paprika, garlic powder, cumin, salt, dry mustard, chili powder if using, and black pepper.
Place the chicken thighs in a large bowl, drizzle with the olive oil, and toss until evenly coated. Sprinkle the seasoning blend over the chicken and mix well so all pieces are fully covered.
Set the Instant Pot to the sauté function on high. Once hot, add the seasoned chicken in a single layer. Sear for 2 to 3 minutes per side until lightly browned.
Pour the barbecue sauce over the chicken. Gently move the chicken around so some sauce reaches the bottom of the pot and loosens any browned bits.
Seal the lid and cook on high pressure for 5 minutes. When cooking is complete, carefully quick release the pressure.
Transfer the chicken to a bowl and shred using two forks. Return the shredded chicken to the pot and stir it into the sauce until well coated.
If desired, use a broil function or oven broiler for several minutes to create slightly crispy edges before serving.
Servings and timing
This recipe makes 10 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
One serving is approximately 3 ounces of pulled chicken.
Variations
Use boneless skinless chicken breast instead of thighs for a leaner option, increasing the pressure cook time by 2 to 3 minutes if needed.
Add a pinch of cayenne pepper for extra heat.
Stir in a tablespoon of apple cider vinegar after cooking for a tangier flavor.
Mix in finely chopped onions before pressure cooking for added depth.
Use a smoky or spicy barbecue sauce to change the flavor profile.
Storage/Reheating
Store leftover pulled BBQ chicken in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of water or extra barbecue sauce if needed.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken for proper seasoning and searing, but frozen chicken can be used with additional cooking time and without the sauté step.
What type of barbecue sauce works best?
Any barbecue sauce you enjoy will work, from sweet to smoky to spicy.
Will this recipe work in a different pressure cooker?
Yes, the method works in most electric pressure cookers with similar settings.
Do I have to sear the chicken first?
Searing is optional, but it adds extra flavor and improves the final taste.
Can I make this recipe less sweet?
Reduce or omit the brown sugar and choose a less sweet barbecue sauce.
How do I keep the chicken from drying out?
Avoid overcooking and be sure to mix the shredded chicken back into the sauce.
Is this recipe good for meal prep?
Yes, it stores and reheats very well, making it ideal for meal prep.
Can I make it spicy?
Yes, add extra chili powder, cayenne, or use a spicy barbecue sauce.
What can I serve with pulled BBQ chicken?
It pairs well with rice, potatoes, salads, or vegetables.
Can I double the recipe?
You can double it as long as your Instant Pot is not filled beyond the recommended capacity.
Conclusion
Pulled Instant Pot BBQ chicken is an easy, dependable recipe that delivers big flavor with minimal effort. Whether you’re planning ahead for the week or feeding a crowd, this recipe offers flexibility, great taste, and reliable results every time.
Pulled Instant Pot BBQ Chicken is a quick, tender, and flavorful dish perfect for sandwiches, wraps, bowls, or standalone meals. Made in under 30 minutes, it’s ideal for busy weeknights and meal prep.
Ingredients
2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon dry mustard powder
1 teaspoon chili powder (optional)
1/2 teaspoon black pepper
1/2 cup barbecue sauce
Instructions
In a small bowl, mix brown sugar, paprika, garlic powder, cumin, salt, mustard powder, chili powder (if using), and black pepper.
Place chicken in a large bowl, drizzle with olive oil, and toss to coat. Add seasoning blend and mix well.
Turn Instant Pot to sauté (high). Sear chicken for 2–3 minutes per side until browned.
Pour barbecue sauce over the chicken and stir gently to deglaze the bottom.
Seal lid and pressure cook on high for 5 minutes. Quick release pressure.
Transfer chicken to a bowl and shred with two forks.
Return shredded chicken to the pot and stir into the sauce until coated.
Optional: broil in oven for a few minutes for crispy edges before serving.
Notes
Substitute chicken breasts for a leaner option; increase pressure time by 2–3 minutes if needed.
Add cayenne or spicy BBQ sauce for heat.
Include chopped onion or a splash of apple cider vinegar for extra depth.
Use your favorite BBQ sauce to customize the flavor.
