Instant Pot BBQ Pulled Chicken
A simple, hands-off weeknight dinner. Juicy shredded chicken simmered with smoky barbecue sauce in the Instant Pot, ready to serve on buns, over rice, or with a side of slaw.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 1 cup BBQ sauce (plus extra for serving, if you like)
- 1/2 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes (optional, for heat)
Instructions
- Dredge the chicken lightly with salt, pepper, and paprika for a bit of extra flavor before cooking.
- Turn on the Instant Pot to the sauté setting. Add a splash of oil if you like, then cook the onion until it’s translucent, about 2–3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. This helps keep everything from sticking and adds a touch of savoriness to the sauce.
- Place the chicken in the pot, pour over the BBQ sauce, and sprinkle in the paprika, cumin, salt, pepper, and red pepper flakes if using.
- Seal the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir to coat the meat with the sauce. If the sauce seems thin, you can turn on a quick sauté for 1–2 minutes to thicken slightly.
- Taste and adjust seasoning if needed. Serve warm on buns, over rice, or with a side of coleslaw.