Instant Pot BBQ Pulled Chicken
Tender shredded chicken bathed in a rich, smoky BBQ glaze, all cooked in minutes using the Instant Pot. This recipe delivers fall-apart meat, tangy sauce, and a comforting, crowd-pleasing flavor that’s perfect for sandwiches, tacos, bowls, or a no-fuss weeknight dinner.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup barbecue sauce (your favorite flavor)
- 1/2 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar (optional, brightens flavor)
- 1 tablespoon brown sugar or honey (optional, for deeper caramelization)
- Optional: a pinch of chili flakes for a subtle kick
Instructions
- Season the chicken thighs with salt, pepper, and paprika. This helps build a flavorful base even before the sauce is added.
- Sauté mode (or regular sauté) in the Instant Pot: add a splash of oil, then cook the onion until translucent, about 2-3 minutes. Add garlic and cook 30 seconds more until fragrant.
- Deglaze the pot with a small splash of chicken broth, scraping up any browned bits from the bottom. This adds depth to the sauce and prevents a burn notice.
- Place the seasoned chicken into the pot. Pour in the remaining broth and half of the BBQ sauce. Stir in the apple cider vinegar and brown sugar if using.
- Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes (thighs).
- Natural release for 10 minutes, then quick release the remaining pressure. Remove the chicken and shred with two forks.
- Return the shredded chicken to the pot, stir in the remaining BBQ sauce, and simmer on sauté for 2-3 minutes to meld flavors and lightly thicken the sauce.
- Taste and adjust seasoning with salt, pepper, or a touch more BBQ sauce if you prefer it saucier.
- Serve immediately, or keep warm in the pot on the warm setting. This pulled chicken is great on buns, over rice, in bowls, or on top of nachos.