Go Back Email Link
–+ servings
instant pot barbecue chicken on a bun with coleslaw
Print Recipe Add to Collection
4.86 from 27 votes

Instant Pot Barbecue Chicken

This Instant Pot Barbecue Chicken recipe makes a sweet and zesty pulled bbq chicken that's great for sandwiches, American-style taquitos and quesadillas, and as a pizza and flatbread topping. The Instant Pot makes it easy— cooked in only 8 minutes, you get a big pot of zesty pulled chicken fast!
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: 1 pot meals, barbecue, instant pot recipes, pressure cooker recipes
Servings: 8
Calories: 239kcal
Author: Kristina Tipps

Equipment

Ingredients

  • 1 cup water
  • 1 lb boneless chicken breasts *see notes
  • 2 cups barbecue sauce
  • ¼ cup Italian dressing
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder

Instructions

  • Add water to the Instant Pot, followed by the chicken, barbecue sauce, Italian dressing, salt, pepper, and garlic powder. Do not stir. Seal the lid and set to pressure cook on high for 8 minutes. The pot will take about 10 minutes to come to pressure.
  • Allow to complete a full natural release when cook time has finished. Then transfer chicken to a cutting board and shred with a fork. Return to the pot and mix to coat chicken. If desired, thicken sauce by adding ¼ cup of cold water mixed with 1 teaspoon of cornstarch to the sauce and saute for 2 minutes.
  • Serve on sandwiches, pizza, flatbreads, mixed into rice bowls or use as filling for quesadillas and tacos.

Notes

*Use a thermometer to ensure the chicken has reached an internal temperature of 165 degrees. If it hasn't cooked fully, use the saute mode in 2 minute increments until it reaches 165 degrees. You can see the official Instant Pot cooking time guidelines here. 
If using frozen chicken breasts, extend the cook time to 10 minutes.
Extra sauce can be reserved for later use as a marinade. Freeze for up to 6 months. Store in the fridge for up to 7 days.
This recipe was tested in the 8qt Instant Pot Duo Crisp but also works in the 6qt Instant Pot. To convert to a 10qt pot, you may need to add a little more liquid.

Nutrition

Serving: 4oz | Calories: 239kcal | Carbohydrates: 30g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 990mg | Potassium: 300mg | Fiber: 1g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg