Instant Pot BBQ Chicken is fast, flavorful, and made with just four ingredients. Saucy and tender fall-apart chicken is perfect for sandwiches, wraps, salads, and more!
Equipment
- Instant Pot
Ingredients
- 1 (2 pound) package boneless, skinless chicken thighs
- 2 Tablespoons BBQ rub, (I used Kinder brand BBQ Blend, but any kind will work)
- 1 cup Low-sodium chicken broth
- 1 cup BBQ sauce, (any kind)
- Hamburger buns for serving, (if desired)
Instructions
- Pat the chicken thighs dry with a paper towel and then rub them all over with the BBQ rub.
- Place the chicken stock in the bottom of your instant pot and place the chicken thighs on top, avoiding the sides. Drizzle the BBQ sauce over the top of the chicken, avoiding the sides of the pot.
- Seal the instant pot and set it to cook for 13 minutes using the pressure cook option. **The IP will take 10-15 minutes to come to pressure and then will cook for 13 minutes**
- After the instant pot has finished cooking, allow the pressure to release naturally for 5 minutes and then quick release the rest of the air. Shred the chicken and serve warm on hamburger buns, if desired.
Notes
- The chicken can be stored in an airtight container in the refrigerator for up to four days.
- BBQ Chicken can be frozen for up to three months. To freeze, place the chicken in a freezer-safe container or plastic bag and remove as much air as possible before sealing.
- To defrost, transfer the chicken to the refrigerator and allow it to defrost overnight, then reheat as desired.
- See my tips and tricks for making this Instant Pot BBQ Chicken above the recipe box.
Nutrition Facts
Per Serving
Amount per serving
Calories 350 kcal
Calories 350 kcal
Total Fat 15g
Saturates 3g
Carbohydrates 18g
Sugars 12g
Fiber 1g
Protein 30g
Cholesterol 110mg
Sodium 600mg
Potassium 380mg
Vitamin A 150IU
Vitamin C 2mg
Calcium 40mg
Iron 3mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
