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Instant Pot Pulled BBQ Chicken Recipe

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★★★★★

4.9 from 81 reviews

This Instant Pot Pulled BBQ Chicken recipe is a quick and flavorful way to enjoy tender, juicy chicken thighs infused with a smoky, spicy BBQ seasoning blend. Using the pressure cooker’s sauté and pressure cooking functions, the dish comes together in under 30 minutes, making it perfect for a delicious, hassle-free meal. Optionally, you can finish the chicken under the broiler for crispy edges, adding texture and depth of flavor.

Ingredients

Scale

Chicken and Seasoning

  • 2 lbs Boneless Skinless Chicken Thighs
  • 2 Tbsp (32g) Olive Oil
  • 1 Tbsp Brown Sugar
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Kosher Salt
  • 1 tsp Dry Mustard
  • 1 tsp Chili Powder (optional)
  • 1/2 tsp Black Pepper

Sauce

  • 1/2 C (140g) BBQ Sauce of Your Choice

Instructions

  1. Prepare the seasoning blend: In a bowl, mix together the brown sugar, smoked paprika, garlic powder, cumin, kosher salt, dry mustard, chili powder (if using), and black pepper until evenly combined.
  2. Coat the chicken: In a large bowl, toss the boneless skinless chicken thighs with olive oil until fully coated. Sprinkle the BBQ seasoning blend over the chicken and stir well to ensure each piece is evenly covered with the spice mixture.
  3. Sauté the chicken: Set the Instant Pot to the sauté function on high heat. Once hot, add the seasoned chicken thighs to the pot. Cook for 2-3 minutes on one side to develop a slight sear, then flip and sauté the other side for an additional 2-3 minutes. This step helps lock in flavor before pressure cooking.
  4. Add BBQ sauce and cook under pressure: Pour the BBQ sauce into the pot over the chicken. Stir gently to distribute some sauce on the bottom of the pot, helping to prevent burning. Seal the Instant Pot lid and set it to pressure cook on high for 5 minutes. Once cooking is complete, perform a quick pressure release to safely release the steam.
  5. Shred the chicken: Carefully open the lid and transfer the cooked chicken to a bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and mix thoroughly with the remaining sauce to ensure it is well coated and flavorful.
  6. Optional broiling for crispy edges: For extra texture, transfer the shredded BBQ chicken evenly onto a broiler-safe pan or baking sheet. Using the Instant Pot Duo Crisp air fryer lid, select the broil function and broil for 8-12 minutes until the edges become slightly crispy. Alternatively, place the pan under a preheated oven broiler for the same amount of time, watching carefully to avoid burning.

Notes

  • Use boneless, skinless chicken thighs for the best texture and flavor; chicken breasts can be substituted but may be less juicy.
  • Choose your favorite BBQ sauce style—sweet, tangy, spicy—to customize the flavor profile.
  • If you don’t have an Instant Pot Duo Crisp or oven broiler, you can skip the broiling step; the chicken will still be delicious and tender.
  • Make sure to perform a quick release after pressure cooking to prevent overcooking the chicken.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: Instant Pot, Pulled BBQ Chicken, Pressure Cooker BBQ Chicken, Easy BBQ Chicken, Quick Dinner, Chicken Thighs, Smoky BBQ

Find it online: https://kitchenbyclara.com/instant-pot-pulled-bbq-chicken-recipe/