Go Back
+ servings
A BBQ pulled chicken sandwich on a white plate.

Simple Two Ingredient Instant Pot BBQ Chicken

Jeri Walker
This recipe for Simple Two Ingredient Instant Pot BBQ Chicken is so easy, and the results are delicious! With just a few minutes of prep time, you can have a tasty and satisfying meal ready to go. Just dump the ingredients in the pot and let it cook. Dinner will be ready in no time!
5 from 42 votes
Prep Time 5 mins
Cook Time 15 mins
Natural Release Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 181 kcal

Equipment

  • Pressure cooker

Ingredients
  

  • 4 chicken breasts boneless, skinless
  • 1 cup barbeque sauce
  • 1 cup water

Instructions
 

  • Place trivet in the instant pot and add 1 cup of water. Place chicken breasts in a single layer on the trivet.
  • Place about ⅓ cup of barbecue sauce on top of the chicken breasts. Secure the lid. Set to high pressure for 15 minutes.
  • After the 15 minutes, natural pressure release for 5 minutes. Then, quick release the remaining pressure and open the lid.
  • Lift out the chicken carefully and drain the water out of the pot. Return the chicken to the pot. Using two forks, shred the chicken or cut it into small pieces.
  • Add the remaining barbecue sauce to the chicken. Stir well to combine. If desired, add extra sauce until you get the consistency you like.
  • Serve the chicken with extra sauce and your favorite sides.
  • Enjoy!

Video

Notes

Nutritional information is approximate and is meant as a guideline only.
Slow Cooker Instructions:
If you don't have an Instant Pot, no worries! This instant pot bbq chicken recipe can easily be made in a slow cooker.
Place the chicken and all of the BBQ sauce in the slow cooker, set it on low, and let it cook for 6-8 hours. You can use boneless chicken breasts or boneless thighs.
Once the chicken is cooked through, shred the chicken with a fork or chop it into bite-sized pieces. Then, add your favorite toppings and enjoy!
Storage:
Fridge: Place the chicken in an airtight container and store it in the fridge for up to four days. When you're ready to eat, simply reheat in the microwave or on the stovetop. 
Freezer: Place the chicken in a freezer-safe bag or container and store it in the freezer for up to two months. When you're ready to eat, thaw overnight in the fridge and then reheat. 
Top Tips:
  • Use high-quality chicken breasts. I prefer organic, hormone-free chicken breasts for the best flavor and texture.
  • You can season your chicken breasts generously with salt and pepper, or your favorite BBQ rub. Be sure to massage the seasoning into the meat for full flavor coverage.
  • Use a meat thermometer to check the internal temperature of the chicken. It should be 165 degrees F.
  • Drain the water when the chicken has completed cooking and remove the lid.
  • Add a little extra BBQ sauce if you like your chicken saucy.

Nutrition

Serving: 4ozCalories: 181kcalCarbohydrates: 33.2gProtein: 9.3gFat: 1.2gSaturated Fat: 0.3gCholesterol: 29.5mgSodium: 565.5mgPotassium: 280mgFiber: 0.9gSugar: 27.6gVitamin A: 12.9IUVitamin C: 1mgCalcium: 9.3mgIron: 0.4mg
Keyword 2 ingredient BBQ chicken, Instant pot BBQ chicken
Tried this recipe?Let us know how it was!