Instant Pot BBQ Pulled Chicken
This Instant Pot BBQ Pulled Chicken is one of the easiest weeknight dinners. With just two ingredients, it's tender, juicy, and full of flavor. Perfect for sandwiches, wraps, nachos, or rice bowls.
Servings: 4 servings
Calories: 181kcal
Ingredients
- 4 boneless, skinless chicken breasts (or boneless chicken thighs)
- 1 cup barbecue sauce (your favorite BBQ sauce)
- 1 cup water (or chicken broth)
- Optional: pinch of salt, paprika, or chili powder for extra flavor
Instructions
- Place the trivet inside the Instant Pot and pour in 1 cup of water. Arrange the chicken breasts in a single layer on top of the trivet. (I used a 6-quart Instant Pot.)
- Pour about ⅓ cup of BBQ sauce over the top of the chicken. Secure the lid and turn the valve to the sealing position.
- Set to HIGH pressure for 15 minutes. When the cooking time ends, do a natural release for 5 minutes. Then, turn the valve to venting to release any remaining pressure.
- Carefully lift the chicken out and drain the liquid. Return the chicken to the pot and shred with two forks, or use an electric hand mixer or stand mixer with the paddle attachment on low speed.
- Add the remaining BBQ sauce to the shredded chicken and stir to coat. Add more sauce for a saucier texture. Serve hot with your favorite sides and enjoy!
Video
Notes
- Drain the water from the chicken when it's done cooking before adding the sauce.
- Add a little extra BBQ sauce if you like your chicken extra saucy.
- Leftover BBQ chicken can be stored in an airtight container in the fridge for up to four days or in the freezer for up to two months.
Nutrition
Serving: 4oz | Calories: 181kcal | Carbohydrates: 33.2g | Protein: 9.3g | Fat: 1.2g | Saturated Fat: 0.3g | Cholesterol: 29.5mg | Sodium: 565.5mg | Potassium: 280mg | Fiber: 0.9g | Sugar: 27.6g | Vitamin A: 12.9IU | Vitamin C: 1mg | Calcium: 9.3mg | Iron: 0.4mg
