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Homemade Instant-Pot BBQ Chicken photo
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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 minutes
Cook Time15 minutes
Total Time35 minutes
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.

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Measuring Cups and Spoons
  • Tongs or fork
  • Meat Thermometer
  • Mixing bowl or the Instant Pot insert for tossing

Notes

  • Use a meat thermometer to confirm doneness.
  • Divide the BBQ sauce as directed for best flavor distribution.
  • Season with kosher salt to taste after shredding.