There’s something wonderfully comforting about juicy, saucy chicken that comes together quickly and reliably. This Instant-Pot BBQ Chicken delivers tender, shred-ready breasts coated in your favorite tangy-sweet sauce — perfect for sandwiches, rice bowls, tacos, or simply spooned over a baked potato. The recipe uses just a handful of pantry-friendly spices and one cup of chicken broth to build moisture and flavor, then finishes with a generous coating of BBQ sauce. It’s weeknight-friendly, forgiving, and crowd-pleasing.

Why this Instant-Pot BBQ Chicken works

The Instant Pot is a short-cut genius when it comes to lean chicken breasts. Without the pressure cooker, boneless skinless breasts can dry out fast. Here, you add a little chicken broth and a careful blend of seasonings — garlic powder, onion powder, and paprika — to create a steam bath that keeps the meat tender while infusing it with flavor. After pressure cooking, the chicken shreds easily and soaks up the BBQ sauce for a flavor punch that feels like you spent hours simmering it, but without the fuss.

What you’ll need

2 pounds boneless skinless chicken breasts
1 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon paprika
1 cup chicken broth
1 1/3 cups BBQ sauce
Kosher salt to taste

Tips before you start

Bring the chicken to an even thickness when possible. If some breasts are very thick, slice them in half horizontally so everything cooks uniformly.
Measure the salt carefully; start with a light sprinkle and adjust after cooking because the BBQ sauce can add saltiness.
Choose a BBQ sauce you love — smoky, sweet, spicy — because that final flavor dominates. If you prefer, mix two sauces to create a custom profile.
For hands-off ease, use the Instant Pot’s trivet or just place the chicken directly in the inner pot with the broth. Both work; placing chicken on the trivet helps prevent sauce from burning if you plan to reduce the cooking liquid afterward.

Step-by-step recipe

Follow these clear, numbered steps to make the Instant-Pot BBQ Chicken. The directions are rewritten for clarity and readability while preserving the exact ingredient amounts listed above.

Season the chicken: Pat the 2 pounds boneless skinless chicken breasts dry with paper towels. Sprinkle 1 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/2 teaspoon paprika, and Kosher salt to taste evenly over both sides of the breasts. Rub the spices lightly so they adhere.
Pour the broth into the Instant Pot: Pour 1 cup chicken broth into the inner pot. The broth creates steam that keeps the chicken moist and helps the Instant Pot build pressure.
Add the chicken to the pot: Place the seasoned chicken breasts into the inner pot. You can lay them directly in the broth or arrange them on the trivet if you prefer them slightly lifted above the liquid. Either approach works; laying in the broth will create more immediate contact with the cooking liquid.
Seal and pressure cook: Secure the lid and set the valve to the sealing position. Select the Manual or Pressure Cook function and set the time for pressure cooking according to your Instant Pot model: cook at high pressure for 8 minutes. For very thick breasts, add 1–2 minutes; for thinner pieces, 7 minutes can be sufficient.
Release the pressure: When the cook time ends, perform a natural release for 5 minutes, then carefully move the valve to venting to quick-release any remaining pressure. Open the lid away from your face.
Check doneness and rest briefly: Use an instant-read thermometer in the center of the thickest breast; it should read 165°F (74°C). If it’s not quite there, reseal and pressure cook for 1–2 more minutes. If it’s done, transfer the breasts to a cutting board and let them rest for 3–4 minutes to retain juices.
Shred the chicken: Use two forks or a stand mixer fitted with a paddle attachment to shred the cooked chicken into bite-sized pieces. Return the shredded chicken to the inner pot.
Add BBQ sauce and combine: Pour 1 1/3 cups BBQ sauce over the shredded chicken. Stir well to coat every piece. Taste and add additional Kosher salt if desired, keeping in mind the sauce may be sufficiently seasoned on its own.
Optional thickening step: If you prefer a thicker sauce, select the Sauté function and simmer the sauced chicken for 3–5 minutes, stirring frequently, until the sauce reduces to your liking. Keep an eye on the bottom to prevent scorching. If the sauce reduces too much, you can stir in a splash of chicken broth to loosen it.
Serve: Serve the Instant-Pot BBQ Chicken warm. Spoon it onto toasted buns for sandwiches, over steamed rice, inside warmed tortillas, or beside roasted vegetables. Garnish with thinly sliced green onions or a sprinkle of chopped cilantro if desired.

Make-ahead and storage

This chicken keeps beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.

Serving ideas

BBQ chicken sandwiches: Pile on toasted brioche or whole-grain buns with crisp slaw and pickles.
BBQ bowls: Serve over white, brown, or cauliflower rice with corn and black beans.
Tacos: Warm tortillas and top with quick-pickled onions, avocado slices, and a squeeze of lime.
Salad topping: Use as a protein boost for a hearty salad with mixed greens, cherry tomatoes, and shredded carrots.
Flatbreads and pizzas: Spread on naan or pre-baked crusts, add red onion and mozzarella, and broil briefly.

Flavor variations

You can easily change the profile of this dish with small swaps or additions:

Add 1 teaspoon smoked paprika instead of the 1/2 teaspoon paprika for a deeper, smoky hit. (Keep the 1/2 teaspoon measurement as printed if you prefer the original level of paprika; any change is optional.)
Stir in a tablespoon of apple cider vinegar with the BBQ sauce for brighter acidity.
Mix in a tablespoon of honey or maple syrup for extra sweetness.
For a spicy kick, add 1/2 teaspoon cayenne or a few dashes of hot sauce to the BBQ sauce before tossing with the shredded chicken.

Frequently asked questions

Can I use bone-in chicken instead? You can, but cooking times will change. Bone-in breasts or thighs require longer pressure-cooking. This recipe is written and timed specifically for 2 pounds of boneless skinless chicken breasts.

My chicken was dry after cooking — what happened? Overcooking is usually the culprit. Follow the recommended pressure time and do a short natural release to prevent muscle fibers from tightening too much. If pieces are already dry, tossing them with extra BBQ sauce and a splash of broth helps hydrate them.

Can I double the recipe? Yes. You can double ingredients to fit your Instant Pot, but ensure you do not exceed the maximum fill line for pressure cooking. You may need to add a couple of extra minutes to the cook time for a larger volume, and give the pot a few extra minutes for natural release.

Do I need to use a trivet? No—laying the chicken in the broth works fine. A trivet is handy if you want to keep the chicken slightly elevated, which can make removing it easier and reduce the chance of the sauce sticking to the bottom during a reduction step.

Why I love this recipe

It’s straightforward, forgiving, and endlessly versatile. The Instant Pot does the heavy lifting, so you end up with juicy, pull-apart chicken in a fraction of the time it would take on the stovetop or in the oven. It’s a reliable template: once you have the basic method down, you can riff on sauces and seasonings to match the meal you want to build.

Final notes

This Instant-Pot BBQ Chicken recipe uses everyday spices and pantry staples to create a satisfying protein that fits into many meals. Keep the quantities exactly as listed for consistent results: 2 pounds boneless skinless chicken breasts, 1 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/2 teaspoon paprika, 1 cup chicken broth, 1 1/3 cups BBQ sauce, and Kosher salt to taste. Follow the step-by-step directions above for tender, flavorful results every time.

Enjoy the ease of pressure-cooked chicken and the crowd-pleasing flavor of BBQ sauce — a combination that’s perfect for busy nights and make-ahead meals alike.

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Instant-Pot BBQ Chicken

Tender shredded BBQ chicken made quickly in the Instant Pot using simple pantry spices and sauce.

Prep Time10

Cook Time15

Total Time35

Servings: 6 servings

Ingredients

2 pounds boneless skinless chicken breasts
1 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon paprika
1 cup chicken broth
1 1/3 cups BBQ sauce divided (use 2/3 cup during cooking and reserve 2/3 cup for tossing)
Kosher salt to taste

Instructions

Place the chicken breasts in the Instant Pot insert in a single layer.
Sprinkle the garlic powder, onion powder, and paprika evenly over the chicken; season with kosher salt to taste.
Pour 1 cup chicken broth over the chicken, then add 2/3 cup of the BBQ sauce on top.
Secure the lid and set the valve to sealing. Select Manual/Pressure Cook on high and set for 15 minutes.
When the cook cycle ends, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
Check the chicken with a meat thermometer to ensure it reached at least 165°F; if not, reseal and pressure-cook a few more minutes.
Remove the chicken to a plate or bowl and shred with two forks.
Return the shredded chicken to the Instant Pot, add the remaining 2/3 cup BBQ sauce, and toss to coat; adjust salt to taste before serving.