Are you craving that sticky-sweet finger-licking BBQ chicken but don’t want to fire up the grill? Your Instant Pot is about to become your new best friend! I’ve made BBQ chicken in my Instant Pot countless times and it’s seriously one of those recipes that’s saved dinner on many busy weeknights. Today, I’m sharing my favorite method that delivers juicy, tender BBQ chicken every single time.
What I love most about this recipe is how ridiculously simple it is – perfect for those “I don’t have time to cook” evenings when you still want something delicious. Plus it’s super versatile! You can use the chicken for sandwiches tacos, nachos, salads, or even pizza toppings.
Why Make BBQ Chicken in Your Instant Pot?
Before we dive into the recipe let’s talk about why the Instant Pot is actually perfect for BBQ chicken
- Saves Time: From start to finish, you can have amazing BBQ chicken ready in about 40 minutes.
- Always Juicy: Pressure cooking locks in moisture, giving you tender chicken every time.
- Hands-Off Cooking: Once you set it, you can walk away while the magic happens.
- Year-Round BBQ: No need to wait for grilling season!
- Make-Ahead Friendly: Perfect for meal prep or party planning.
What Kind of Chicken Works Best?
You’ve got options! Each of these works great:
- Boneless, skinless chicken breasts: Great if you prefer white meat
- Boneless, skinless chicken thighs: My personal favorite for more flavor and juiciness
- Bone-in chicken pieces: Like drumsticks and thighs with skin on (perfect for that authentic BBQ feel)
- Frozen chicken: Yes, you can use frozen chicken without thawing first!
For today’s recipe, I’ll focus on using a mix of bone-in chicken thighs and drumsticks, but I’ll include notes for other cuts too.
Ingredients You’ll Need
Here’s what you’ll need to gather:
- Chicken: About 2-3 lbs (either bone-in thighs and drumsticks OR boneless breasts/thighs)
- BBQ Sauce: 1 cup, divided (½ cup for cooking, ½ cup for after)
- Chicken broth: 1-1½ cups (needed to thin the sauce and prevent the burn notice)
- Apple cider vinegar: 1 tablespoon (adds tang)
- Seasonings:
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon salt (use ½ teaspoon if using water instead of broth)
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
- Liquid smoke: 1 teaspoon (optional but adds amazing flavor)
- Burger buns: For serving (if making sandwiches)
Step-by-Step Instructions
Step 1: Prepare Your Liquid Base
First, let’s create the flavorful liquid that will both cook our chicken and infuse it with flavor:
- Pour 1 to 1½ cups of chicken broth into your Instant Pot.
- Add ½ cup of your favorite BBQ sauce (save the rest for later).
- Add apple cider vinegar, garlic powder, chili powder, salt, pepper, and liquid smoke (if using).
- Whisk everything together until well combined.
If you’re using bone-in chicken, you might want to place a steamer basket in the pot first – this makes it easier to remove the chicken after cooking.
Step 2: Add the Chicken
Season both sides of your chicken pieces with salt and pepper, then add them to the pot, submerging them in the liquid mixture. If you’re using a steamer basket, arrange the chicken pieces on top of it.
Step 3: Pressure Cook
- Close the Instant Pot lid and make sure the steam release valve is set to the “sealing” position.
- Set to cook on High Pressure for:
- Bone-in chicken pieces: 10 minutes
- Boneless chicken breasts/thighs: 8-10 minutes (depending on size)
- Frozen boneless chicken: Same time as fresh, but if pieces are very large AND frozen, increase to 18 minutes
Note: The Instant Pot will take about 10-15 minutes to come to pressure before the cooking time starts.
Step 4: Natural Release
Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes. This step is important – it helps keep the chicken juicy! After 10-15 minutes, you can quick release any remaining pressure.
Step 5: Finish the Chicken
Now comes the fun part – making that BBQ chicken shine!
- Remove the chicken from the Instant Pot and place it on a baking sheet (if using bone-in) or in a bowl (if using boneless).
- If using boneless chicken, shred it using two forks. For bone-in pieces, leave them whole.
- Generously brush or toss the chicken with the remaining BBQ sauce.
Step 6: Caramelize (Optional but Recommended!)
For that authentic BBQ chicken finish with sticky, caramelized edges:
For bone-in chicken pieces:
- Place under the broiler for 4-8 minutes until the sauce is bubbling and beginning to caramelize
- OR place on a hot grill for 4-5 minutes to crisp up the skin
For shredded chicken:
- You can mix in the additional BBQ sauce and serve as is
- OR spread on a baking sheet and broil for 3-4 minutes to get some caramelized edges
Tips for the Best Instant Pot BBQ Chicken
I’ve made this recipe tons of times, and here are some tips I’ve learned along the way:
- Don’t use all the cooking liquid: The extra liquid in the pot is necessary for pressure cooking, but you don’t need to use it all when serving. Just add enough to moisten the chicken.
- Spice up store-bought BBQ sauce: Add depth to your favorite bottled sauce with a bit of garlic powder, onion powder, and a splash of vinegar.
- Make it ahead: You can pressure cook the chicken up to 24 hours ahead, refrigerate, then finish with the sauce and broil/grill just before serving.
- Double the recipe: Yes, you can double all ingredients with the same cook time (just check that you don’t exceed the max fill line).
- Use a stand mixer to shred: If you have a stand mixer, it makes shredding boneless chicken super fast and easy!
Ways to Serve Instant Pot BBQ Chicken
This BBQ chicken is SO versatile! Here are my favorite ways to serve it:
- Classic BBQ chicken sandwiches on burger buns with coleslaw
- BBQ chicken tacos with fresh toppings
- Over rice with a side of veggies
- On nachos with cheese and jalapeños
- BBQ chicken pizza (amazing on a pre-made crust)
- In a wrap with lettuce and tomato
- On a salad for a lighter option
- BBQ chicken sliders for parties
- Stuffed in baked potatoes with cheese
What to Serve with BBQ Chicken
Some perfect side dishes to complete your meal:
- Coleslaw (the cool crunch pairs perfectly with the sweet BBQ)
- Potato salad
- Baked beans
- French fries or sweet potato fries
- Corn on the cob
- Simple green salad
- Mac and cheese
- Roasted vegetables
Frequently Asked Questions
Can I use frozen chicken?
Yes! The cook time remains the same for frozen chicken pieces of normal size. If your chicken breasts are both frozen AND very large, increase the pressure cook time to 18 minutes.
How much chicken can I cook at once?
As long as you don’t exceed the max fill line in your Instant Pot, you can cook as much as will fit. A 6-quart Instant Pot can usually handle 3-4 pounds of chicken.
Can I use different BBQ sauce?
Absolutely! Use your favorite store-bought sauce or make your own. Sweet Baby Ray’s is a popular choice mentioned in the recipes.
Why is there so much liquid?
The extra liquid is necessary for the Instant Pot to come to pressure without giving a burn warning. You don’t need to use all of it when serving – just add back what you need for moisture.
Can I make this in a slow cooker instead?
Yes! While this is an Instant Pot recipe, you can adapt it for a slow cooker by cooking on low for 6-7 hours or high for 3-4 hours.
Final Thoughts
I make this Instant Pot BBQ chicken at least once a month because it’s just so darn easy and versatile. It’s perfect for those nights when I want something comforting but don’t have a lot of time or energy to cook. Plus, my family always devours it!
Whether you’re making this for a quick weeknight dinner or prepping for a summer cookout, this Instant Pot BBQ chicken recipe is guaranteed to become a regular in your meal rotation. It’s juicy, flavorful, and so simple that even on my most hectic days, I can pull it off without breaking a sweat.
Happy pressure cooking!
BBQ CHICKEN MADE IN THE INSTANT POT
This Instant Pot BBQ Chicken is a quick and easy way to get an amazing dinner on the table in less than 30 minutes (and you don’t even have to turn on the oven or stove)! It starts with affordable boneless skinless chicken thighs that get so tender and cooked to perfection in your pressure cooker. With so much flavor, it’s the perfect quick dinner recipe that the entire family will love to eat! The best part? Clean up is a breeze!
You bet! If I’m not using my preferred storebought one, Kinder BBQ Blend, I usually opt to make it myself. Here is my recipe: 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/4 teaspoon black pepper
Yes! If you like a pop of heat in your spice rub or BBQ sauce, try adding chili pepper flakes or hot sauce.
Yes! If you don’t want a regular BBQ sauce, you can use one with more spice, or one that is more sweet or savory depending on the flavor profile you’re going for. Or you can throw in some red pepper flakes.
I used chicken thighs, but you can chicken breasts if you want white meat. If using a different cut of chicken, you will need to adjust cooking time. I would cook for the same amount of time but allow it to natural release for 10 minutes instead of 5.
If you don’t want to make sandwiches with your barbecue chicken, you could serve the shredded chicken over a bed of rice, stuffed in a wrap, or use it as a salad topper.
It really should not turn out tough if it was cooked long enough and was cooked in enough liquid.
There are a few ways to shred cooked chicken. You can use a “bear claw” or meat claws to shred it. You can also use two forks to shred the chicken. But, I really like to use an electric mixer, it shreds in seconds that way.
Of course, if you have a crock pot, you can easily make it in there and it will come out so tender and delicious! Check out my recipe HERE on how to do that!
Once your bbq chicken has cooled, transfer it to an airtight container and place it in the fridge for up to 4 days. I suggest storing the meat in any extra sauce for best results. Reheat your leftovers by placing them in the microwave in a microwave-safe dish, covered with a microwave-safe lid or plate to trap some moisture in as it heats. Additionally, you can reheat it in a saucepan on the stove over low heat until warmed through again. Freeze leftovers in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken thighs – I think this is the most affordable option and there is a lot of flavor in chicken thighs but you can certainly use chicken breasts (as I mention above in the FAQ).
- BBQ seasoning – you can have a lot of fun switching up the flavors here. You can make your own seasoning (I share mine above in the FAQ section), use store bought or even switch up the seasoning to something like cajun seasoning.
- chicken stock – if you are trying to lower the sodium, you could use lower sodium chicken stock or broth. This will infuse a bit more flavor into the chicken. You could use water but I really don’t recommend it.
- BBQ sauce – go with your favorite here. I like Sweet Baby Rays but you could also make a Homemade BBQ Sauce.
