Instant Pot BBQ Chicken (Printer-Friendly)

Juicy chicken thighs simmered in rich BBQ sauce for a fast, flavorful meal the whole family will enjoy.

# What You’ll Need:

→ Poultry

01 - 2 pounds boneless, skinless chicken thighs

→ Seasoning

02 - 2 tablespoons BBQ seasoning

→ Liquids

03 - 1 cup chicken stock
04 - 1 cup BBQ sauce

→ Serving

05 - Hamburger buns
06 - Pickles (optional)

# Steps to Follow:

01 - Pat chicken thighs dry with a paper towel and evenly coat both sides with BBQ seasoning, rubbing the spices into the meat.
02 - Pour chicken stock into the Instant Pot. Arrange chicken thighs on top of the stock, ensuring they do not touch the sides.
03 - Drizzle BBQ sauce evenly over the chicken, taking care to avoid the Instant Pot sides to prevent a burn notice.
04 - Seal the Instant Pot and cook on high pressure for 13 minutes. Allow the pot to reach pressure, which may take up to 10 minutes.
05 - After cooking completes, let the pressure release naturally for 5 minutes, then perform a quick release to release remaining pressure.
06 - Remove chicken using tongs and shred with two forks until tender and pulled apart.
07 - Pile shredded chicken generously on hamburger buns and optionally top with extra BBQ sauce and coleslaw.

# Helpful Hints:

01 - For shredding, use two forks, meat claws, or an electric mixer for easier preparation.
02 - Store leftovers with sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
03 - Alternative serving options include pairing the shredded chicken with rice, in wraps, or over salads.

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