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    You are here: Home / Recipes / Instant Pot Chicken

    Instant Pot Pulled BBQ Chicken

    Published: Mar 24, 2020 · Modified: Jul 10, 2020 by Susie Weinrich · This post may contain affiliate links.

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    Instant Pot Pulled BBQ Chicken is fall apart tender cooked chicken breasts that are seasoned with a bbq dry rub, then cooked in your electric pressure cooker.

    Instant Pot BBQ Chicken Sandwich on a white plate with lemonade in the background

    Pull it and shred it and then mix it up with your favorite BBQ sauce and serve it on a bun topped with delicious coleslaw for an amazing pulled chicken sandwich, which make a really easy dinner!

    This pulled barbecue chicken would also be amazing on my BBQ Chicken Sliders!

    A white bowl of pulled bbq chicken

    If you love BBQ – definitely check out my Instant Pot Boneless BBQ Ribs! But, if you are looking for a non-barbecue pulled chicken, check out this recipe for Instant Pot All Purpose Pulled Chicken.

    Table of Contents hide
    1 How to Make BBQ Pulled Chicken in the Instant Pot
    2 Serving your Pulled BBQ Chicken
    3 Related Recipes
    4 Did you make this recipe?!
    5 Looking for new dinner ideas….
    6 Instant Pot BBQ Pulled Chicken

    How to Make BBQ Pulled Chicken in the Instant Pot

    Start by cutting your boneless skinless chicken breasts into 4 pieces each. This will allow more surface area for flavor! If you want to use a mix of chicken breasts and chicken thighs for a dark/white mix, you can absolutely do that!

    BBQ Chicken sandwich

    Make a delicious bbq dry rub, which will impart extra bbq flavor! Mix together:

    • 1 tablespoon brown sugar
    • 1 ½ teaspoon kosher salt
    • 1 teaspoon black pepper
    • ½ teaspoon each: onion powder and garlic powder
    • ½ teaspoon smoked paprika

    Sprinkle the dry rub on all sides of the chicken, pressing it in so it sticks.

    • BBQ Dry rub in a glass bowl
    • cut chicken breasts coated with BBQ dry rub

    In the Instant Pot pour 1 cup of water, 1 tablespoon Worcestershire sauce, ½ tablespoon cider vinegar, and 3 crushed garlic cloves. Place the seasoned chicken in the pot.

    Using the trivet is optional.

    • liquid and garlic cloves in the bottom of the Instant Pot
    • BBQ dry rub coated chicken pieces in the bottom of the instant pot

    Close the pot and set to cook on high pressure for 8 minutes.

    Do a 5 minute natural release and then finish with a quick release.

    Frozen Chicken

    Yes you can definitely use frozen chicken, however note that it will not be quite as tender.

    Make sure that your chicken breasts are seperated and not frozen in one chunk.

    Increase the cook time to 12 minutes with a 10 minute natural pressure release.

    Shred the Chicken

    Remove the chicken from the pot and pull or shred it. My very favorite way to shred chicken is in the stand mixer with the paddle attachment, it makes really quick work of it! Just make sure the chicken is warm and watch so it doesn’t over shred.

    shredded cooked chicken

    You can also shred it by using two forks pulling each chicken piece apart.

    Add the BBQ Sauce

    Mix your shredded chicken with your favorite BBQ sauce. We like a stickier KC style BBQ sauce . For this amount of chicken I use between ½ to ¾ cup sauce.

    Serving your Pulled BBQ Chicken

    My very favorite way to serve this chicken is on a bun for Pulled BBQ Chicken Sandwiches, top it with a little coleslaw and I am in heaven!

    BBQ chicken sandwiches with the instant pot in the background

    Related Recipes

    • Instant Pot Pulled Pork
    • Instant Pot Shredded Chicken Tacos
    • Instant Pot Buffalo Chicken

    Susie Weinrich washing produce

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    Rate This Recipe

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      BBQ Chicken sandwich

      Instant Pot BBQ Pulled Chicken

      Delicious tender chicken seasoned with BBQ dry rub and cooked in the Instant Pot, pulled and shredded and mixed with your favorite BBQ sauce!
      5 from 12 votes
      Print Rate
      Prep Time: 10 minutes
      Cook Time: 10 minutes
      Pressure and Natural Release Time: 15 minutes
      Total Time: 35 minutes
      Servings: 6 sandwiches
      Calories: 143kcal
      Author: Susie Weinrich

      Equipment

      • Instant Pot or Electric Pressure Cooker

      Ingredients

      • 1.5-2 lbs fresh – boneless skinless chicken breast each breast cut into 4 pieces (see frozen chicken notes below)
      • 1 tablespoon brown sugar
      • 1 ½ teaspoon kosher salt
      • 1 teaspoon black pepper
      • ½ teaspoon each – onion powder & garlic powder
      • ½ teaspoon smoked paprika
      • 1 cup water
      • 1 tablespoon Worcestershire sauce
      • ½ tablespoon apple cider vinegar
      • 3 fresh garlic cloves crushed or smashed
      • BBQ Sauce – your favorite brand or flavor

      Serving

      • Buns
      Prevent your screen from going dark while you are cooking!

      Instructions

      • Mix the BBQ dry rub in a small bowl – 1 tablespoon brown sugar, 1 ½ teaspoon kosher salt , 1 teaspoon black pepper , ½ teaspoon onion powder , 1 teaspoon garlic powder, ¼ teaspoon smoked paprika.
      • Sprinkle the dry rub on all sides of the cut chicken breasts. Press the seasoning in so it will stick to the chicken.
      • Pour 1 cup water, 1 tablespoon Worcestershire sauce, ½ tablespoon apple cider vinegar and the crushed garlic cloves into the Instant Pot.
        Put all the seasoned chicken breasts in the Instant Pot
      • Close the pot and lock the pressure valve in place. Set it to cook on pressure mode, high for 8 minutes.
      • Do a 5 minute natural release, then do a quick release for any remaining pressure.
      • Remove the chicken from the pot and shred/pull it.
        Kitchen Tip: put the warm chicken in a stand mixer with a paddle attachment for easy and fast shredding!!!
        Discard the liquid in the pot.
      • Mix the shredded chicken with desired amount of BBQ sauce. We like between ½-3/4 cup BBQ sauce.
      • Serve on buns for amazing pulled BBQ chicken sandwiches.

      Notes:

      Chicken : Can use a mix of chicken breasts and thighs for a dark and white meat mixture.
      For Frozen Chicken : If you are using frozen chicken, don’t cut, just cook whole but make sure the breasts are seperated and not frozen together! Sprinkle with the seasoning. Set it to cook on 12 minutes high pressure with a 10 minute natural release.
      Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
      Jump to Comments
      Serving: 1serving | Calories: 143kcal | Carbohydrates: 3g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 744mg | Potassium: 458mg | Fiber: 1g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

      If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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      About Susie Weinrich

      Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

      Reader Interactions

      Comments

      1. Ges Briggs

        July 23, 2021 at 9:22 pm

        5 stars
        Absolutely fantastic, this was a huge hit tonight! Adding it to the regular lineup.

        Reply
      2. Douglas Taylor

        July 15, 2021 at 2:09 pm

        5 stars
        Now that’s good food

        Reply
      3. Kristina

        May 31, 2021 at 11:03 am

        5 stars
        I love this recipe! I’ve made it before and plan to make a double batch again today for a Meal Train for a friend. I love doing half chicken breast and half thighs. Delicious!

        Reply
      4. Maureen Plumb

        February 25, 2021 at 7:21 pm

        5 stars
        Love it! Have made it several times and just love the taste!

        Reply
      5. Blake

        February 18, 2021 at 7:38 pm

        5 stars
        A very easy meal to prepare and extremely delicious! The dry rub on the chicken was wonderful and the tip about using a mixer to shred the meat is a very useful one!

        Reply
      6. Erika H

        February 18, 2021 at 4:28 pm

        Anything i can substitute for apple coder vinegar ?

        Reply
        • Susie Weinrich

          February 18, 2021 at 4:31 pm

          You can absolutely make it without the vinegar! But you could also use red wine vinegar, white wine vinegar, or rice wine vinegar.

          Reply
      7. Gena

        January 28, 2021 at 12:28 pm

        So I tried this. Chicken tasted great, but the liquid turned in lava rock in the bottom and I had to let it soak to get it to break apart from the pot
        Not sure what I did wrong. Anyone else have this problem?

        Reply
        • Susie Weinrich

          January 28, 2021 at 2:57 pm

          Did you put the bbq sauce in before pressure cooking?

          Reply
      8. Kim Jones

        January 03, 2021 at 7:02 pm

        I used some of the juices from the instant pot.
        It keeps ckicken more moist. I keep juices in frig and add a little more when reheating.

        Reply
        • Susie Weinrich

          January 04, 2021 at 7:52 am

          GREAT idea!!!!

          Reply
      9. Janet

        September 11, 2020 at 11:01 am

        5 stars
        Very good!!! Just be sure to not shred with kitchenAid for too long or you will need to serve on crackers as a pate lol I will make this again today but shred the old fashioned way.

        Reply
      10. Jasdeep

        August 06, 2020 at 11:41 am

        If I use bone in chicken breast, how long should I pressure cook for?

        Reply
        • Susie

          August 06, 2020 at 3:03 pm

          Not much longer at all… I would say go to 12 minutes just to be safe, then still do the 10 minute natural pressure release.

          Reply
      11. Ally

        July 22, 2020 at 10:49 am

        5 stars
        Such a delicious recipe, my family loved it! I’d like to make this for a party I have coming up, and since my Instant Pot is pretty big, I’m wondering the best way to triple the recipe? How long do you think I should pressure cook? Thanks!!

        Reply
        • Susie

          July 22, 2020 at 7:06 pm

          It would be great for a party!! Just to be safe I would pressure cook a triple recipe for about 12 minutes, and still do the 10 minute natural release.
          Report back and let me know how it goes!!

          Reply
      12. Meg G

        July 16, 2020 at 7:33 pm

        5 stars
        So yummy and easy! I added a little cayenne pepper for some heat and it was delicious. Definitely a new favorite👍

        Reply
      13. Sheila

        July 09, 2020 at 5:36 pm

        Do you mix the shredded chicken with the liquid that is In the instant pot or do you discard it ? I’m making this now and it smells yummy! I think I’ll just discard the liquid I’ll see what it looks like when it’s through cooking.

        Reply
        • Susie

          July 10, 2020 at 8:43 am

          Yes, I just discard it. That is a great question though. I will add that note to the recipe card! Thank you

          Reply
      14. Claire

        June 04, 2020 at 9:52 am

        5 stars
        Made this recipe for dinner and LOVED it! I used frozen chicken and cooked on high pressure for 18 minutes. I also subbed the brown sugar for coconut sugar and topped it with homemade healthy bbq sauce! Will be making again for sure!

        Reply
        • Susie

          June 04, 2020 at 10:18 am

          I am so glad that you loved it! Thank you for taking the time to comment and rate the recipe. I love the subs you made!

          Reply
      15. JOHN

        March 24, 2020 at 4:49 pm

        5 stars
        We had this last night for dinner and it was an instant family favorite!

        Reply

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