Tender Instant Pot BBQ Chicken

This tender Instant Pot BBQ Chicken recipe is just the ticket for a quick, flavorful dinner that feels like a treat any night of the week. Juicy chicken thighs get seasoned, cooked, and shredded in a flash, all while soaking up a delicious BBQ sauce that makes every bite a crowd-pleaser. Whether you want a classic sandwich or a versatile protein to top salads or wraps, this recipe delivers.

I first made this recipe on a busy weeknight and was amazed at how tender the chicken came out without any fuss. Now it’s a go-to for casual dinners and unexpected guests alike.

Ingredients

• Two pounds boneless skinless chicken thighs: chosen for their tenderness and flavor, look for fresh, plump pieces with a light pink color
• Two tablespoons BBQ seasoning: this brings smoky, savory flavor, you can use a store bought blend or make your own
• One cup chicken stock: adds moisture and richness, opt for low sodium if you prefer to control salt levels
• One cup BBQ sauce: pick your favorite brand or homemade version for the best taste, thicker sauces help coat the chicken well
• Hamburger buns for serving: fresh and soft buns give the perfect sandwich experience
• Pickles optional for topping: they add crunch and a tangy contrast that livens up the sandwich

Instructions

Sauté the Aromatics:

Pat the chicken thighs dry with a paper towel which helps the seasoning stick better. Generously rub BBQ seasoning all over both sides of each piece, pressing it gently into the meat so every bite will have flavor.

Add the Cooking Liquid:

Pour the chicken stock into the bottom of the Instant Pot. This liquid is essential to help the pressure cooker build steam and infuses the chicken with moisture.

Place the Chicken in the Pot:

Lay the seasoned thighs carefully on top of the chicken stock in a single layer. Make sure the chicken is not touching the sides to prevent it from sticking or burning.

Add the BBQ Sauce:

Drizzle the BBQ sauce over the chicken evenly but keep it off the sides of the pot to avoid triggering the burn signal on the Instant Pot.

Pressure Cook:

Seal the Instant Pot lid and set it to cook on high pressure for 13 minutes. Keep in mind it can take up to 10 minutes for the pot to come up to pressure before the cooking time starts.

Release the Pressure:

Once cooking has finished, let the pressure release naturally for 5 minutes. After that, perform a quick release to release any remaining steam safely.

Shred and Serve:

Using tongs or a slotted spoon, remove the chicken thighs and place them on a cutting board or plate. Shred the meat with two forks or a hand mixer until it’s tender and pull-apart perfect.

Build Your Sandwich:

Pile shredded chicken generously onto hamburger buns. Add extra BBQ sauce on top and garnish with pickles or coleslaw if you like for added texture and flavor.

This BBQ chicken was a game-changer for my family. It’s one of those dishes that gets requested repeatedly because it combines ease with big flavors. The smoky seasoning paired with the tangy sauce makes it feel special but without any complicated steps.

Storage Tips

Store any leftover chicken in an airtight container mixed with some of the leftover BBQ sauce to keep it moist. Refrigerate for up to four days. For longer storage, freeze portions in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Ingredient Substitutions

Chicken breasts can be used instead of thighs for a leaner option but watch cooking times closely to avoid dryness. You can swap chicken stock for low sodium broth or water though broth adds more flavor. Try different BBQ sauces to switch up the sweetness level or spice. Homemade BBQ seasoning is easy and customizable if you prefer to control the spices.

Serving Suggestions

Make classic BBQ chicken sandwiches by topping buns with shredded chicken and extra sauce. Serve alongside coleslaw or pickles for crunch. Use the shredded chicken on salads, tacos, wraps, baked potatoes, or over rice for variety and to stretch the recipe for multiple meals.

Serve warm on soft buns with pickles or coleslaw for a quick family favorite. It’s an easy meal that stores and reheats well for busy weeknights.

Common Recipe Questions

→ Can I use different chicken cuts?

Yes, chicken breasts can be used but cooking times and pressure release may need adjustment to keep meat tender.

→ How do I shred the cooked chicken?

Use two forks, meat claws, or an electric mixer to easily shred the cooked chicken into bite-sized pieces.

→ Is it possible to vary the BBQ seasoning?

Absolutely. Homemade blends or store-bought seasonings can be used, and adding chili flakes or hot sauce boosts heat.

→ What are alternative serving ideas?

Besides sandwiches, try serving shredded chicken over rice, in wraps, or as a salad topping for variety.

→ How should leftovers be stored?

Store cooled chicken with extra sauce in an airtight container in the fridge for up to 4 days or freeze up to 3 months.