Instant Pot BBQ Chicken
Instant Pot BBQ Chicken is fast, flavorful, and made with just four ingredients. Saucy and tender fall-apart chicken is perfect for sandwiches, wraps, salads, and more!
Equipment
Ingredients
- 1 (2 pound) package boneless, skinless chicken thighs
- 2 tablespoons bbq rub (I used Kinder brand BBQ Blend, but any kind will work)
- 1 cup low-sodium chicken broth
- 1 cup bbq sauce (any kind)
- Hamburger buns for serving (if desired)
Instructions
- Pat the chicken thighs dry with a paper towel and then rub them all over with the BBQ rub.
- Place the chicken stock in the bottom of your instant pot and place the chicken thighs on top, avoiding the sides. Drizzle the BBQ sauce over the top of the chicken, avoiding the sides of the pot.
- Seal the instant pot and set it to cook for 13 minutes using the pressure cook option. **The IP will take 10-15 minutes to come to pressure and then will cook for 13 minutes**
- After the instant pot has finished cooking, allow the pressure to release naturally for 5 minutes and then quick release the rest of the air. Shred the chicken and serve warm on hamburger buns, if desired.
Notes
- The chicken can be stored in an airtight container in the refrigerator for up to four days.
- BBQ Chicken can be frozen for up to three months. To freeze, place the chicken in a freezer-safe container or plastic bag and remove as much air as possible before sealing.
- To defrost, transfer the chicken to the refrigerator and allow it to defrost overnight, then reheat as desired.
- See my tips and tricks for making this Instant Pot BBQ Chicken above the recipe box.