Instant Pot BBQ Chicken
from kristineskitchenblog.comThis Instant Pot BBQ Chicken is one of my family's favorite easy dinners! The chicken comes out of the Instant Pot so tender, perfect for shredding and serving on soft burger buns with extra BBQ sauce. It also makes delicious tacos, quesadillas, nachos, salads and BBQ chicken pizza!
Servings: 8 servings
Calories: 198kcal
Ingredients
- 1 cup low sodium chicken broth
- ½ cup BBQ sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon salt use ½ teaspoon if using water instead of broth
- ¼ teaspoon black pepper
- 2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs or a combination of the two
- ½ cup BBQ sauce
- burger buns if desired, for serving
Instructions
- Combine the chicken broth, ½ cup BBQ sauce (you'll add more BBQ sauce after cooking), apple cider vinegar, garlic powder, chili powder, salt and pepper in the Instant Pot. Whisk until well combined.1 cup low sodium chicken broth, ½ cup BBQ sauce, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, ½ teaspoon chili powder, ¼ teaspoon salt, ¼ teaspoon black pepper
- Nestle the chicken into the sauce.2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
- Close the Instant Pot lid and move the steam release valve to the sealing position. Set the cook time to 12 minutes at high pressure.
- The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone (no need to press anything).
- After 10 minutes, carefully move the steam release valve to the venting position. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid. Check that the chicken has cooked to at least 165° F using an instant read thermometer.
- Remove the chicken to a clean bowl or cutting board and let it rest for a few minutes.
- Shred the chicken using two forks, your fingers, or a stand mixer. Stir a little bit of the sauce from the pot into the shredded chicken (you won't use it all), along with up to ½ cup more BBQ sauce. Serve BBQ chicken on burger buns, with extra BBQ sauce, or as desired.½ cup BBQ sauce, burger buns
Video
Notes
- Frozen Chicken: If using frozen chicken increase the pressure cook time to 15 minutes, followed by a 10 minute natural release. Be sure that each piece of frozen chicken is separate, since a large mass of frozen chicken will not cook through evenly.
- Double Recipe: Some readers have asked if they can double this recipe, and the answer is yes! Just double all of the ingredients, but use the same cook time as a single recipe.
- Water vs. Broth: I've made this many times using water instead of chicken broth. I just add a little extra salt for flavor when using water.
- Nutrition information estimate is for BBQ chicken only (not burger buns), and assumes that all of the sauce will be consumed, which it may not be.
Nutrition
Calories: 198kcal | Carbohydrates: 15g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 584mg | Potassium: 537mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
