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Easy Instant Pot BBQ Chicken photo

Instant Pot BBQ Chicken

This Instant Pot BBQ Chicken is a game changer! Tender, juicy chicken infused with smoky, sweet BBQ flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons olive oil divided
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 cup BBQ sauce divided

Equipment

  • Instant Pot
  • Measuring Spoons
  • Wooden spoon or spatula
  • Meat Thermometer
  • Cutting board and knife

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Chicken - Start by patting the chicken breasts dry with paper towels.
  2. Step 2: Mix the Spices - In a small bowl, combine the chili powder, ground cumin, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper.
  3. Step 3: Sauté the Spices - Turn on the Instant Pot and select the “Sauté” function. Add 1 tablespoon of olive oil and sauté the spice mixture for about 30 seconds.
  4. Step 4: Add the Chicken - Add the chicken breasts to the pot, coating each piece with the spice mixture. Sauté for 2-3 minutes on each side.
  5. Step 5: Pour in Chicken Broth - Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot.
  6. Step 6: Pressure Cook - Close the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes.
  7. Step 7: Release Pressure - Allow the Instant Pot to naturally release pressure for 5 minutes, then turn the valve to “Venting.”
  8. Step 8: Shred the Chicken - Remove chicken from the pot and shred into bite-sized pieces using two forks.
  9. Step 9: Mix with BBQ Sauce - Add ¾ cup of BBQ sauce to the shredded chicken and mix until well coated.
  10. Step 10: Serve - Serve the BBQ chicken on buns, over rice, or in a salad.

Notes

  • Ensure to pat chicken dry for better spice adherence.
  • Use a meat thermometer to check for an internal temperature of 165°F.
  • Store leftovers in an airtight container for up to 4 days.