Instant-Pot BBQ Chicken
Tender shredded BBQ chicken made quickly in the Instant Pot with simple seasonings and sauce.
Equipment
- Instant Pot or electric pressure cooker
- Measuring cups and spoons
- Tongs or spatula
- forks for shredding
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup chicken broth
- 1 1/3 cups BBQ sauce
- Kosher salt to taste
Instructions
- Place the chicken breasts in the Instant Pot in a single layer.
- Sprinkle the chicken evenly with garlic powder, onion powder, and paprika, then season with kosher salt to taste.
- Pour 1 cup chicken broth over the chicken, then spoon 2/3 cup of the BBQ sauce on top.
- Secure the lid and set the valve to sealing. Select Manual/Pressure Cook on high and set for 15 minutes.
- When the cook time finishes, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Check the internal temperature with a thermometer; it should read at least 165°F. If needed, cook a few minutes longer.
- Remove the chicken to a plate or bowl and shred with two forks.
- Return the shredded chicken to the Instant Pot, add the remaining 2/3 cup BBQ sauce, and toss to coat evenly. Adjust salt to taste and serve.
Notes
- Use low-sodium broth if you want to reduce saltiness.
- Shred chicken while still warm for easiest shredding.
- Any thick BBQ sauce works; thin with a little water if too thick.