Instant Pot BBQ Chicken
Instant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!
Servings 4
Ingredients
- ½ cup chicken stock or water
- 2 tbsp apple cider vinegar
- 1 lb boneless skinless chicken thighs
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- 1 cup BBQ sauce divided
- buns and/or coleslaw for serving
Instructions
- Add the chicken stock and apple cider vinegar to the Instant Pot insert, followed by the chicken thighs.
- Sprinkle the garlic powder, paprika, and salt on top of the chicken.
- Finally, pour ¾ cup of the BBQ sauce over the chicken thighs. Do not stir.
- Attach the lid and ensure the valve is in the “sealing position”.
- Set for manual high pressure for 15 minutes.
- When the timer finishes, allow the pressure to naturally release for 10 minutes. Then, quickly release any remaining pressure by switching the valve to the “venting” position.
- Transfer the chicken to a bowl and shred it by pulling it with 2 forks.
- (Optional) If you like a thick sauce on your sandwich, turn the Instant Pot to the "Saute-Normal" function and whisk in 2 tbsp of flour. Cook, stirring occasionally, for 2-3 minutes or until the sauce has thickened enough to coat the back of a spoon.
- Return the chicken to the pot and add the remaining ¼ cup of BBQ sauce.
- Serve immediately.
- Store any leftover BBQ chicken in an airtight container in the fridge for up to three days.
Notes
This recipe can also be made with chicken breasts, but chicken thighs have more flavor! If using breasts instead of thighs, cut them into large pieces and then cook for an additional
My preferred BBQ sauce is Sweet Baby Ray’s, but use whatever you have on hand.