I’ll be honest, I was slow to hop on the Instant Pot train. Even when I was gifted one for Christmas, I spent a solid month terrified of it. I’m so grateful that my husband pulled it out of the cabinet one day and said “let’s make something with this tonight”! I haven’t looked back since and use it weekly now. Weeknights can be so busy and I’m always looking for something that can come together quickly to feed the family. Enter this crowd pleasing Instant Pot BBQ chicken.
We love this BBQ chicken as a sandwich topped with my Chipotle Lime Coleslaw. The combo of sweet and spicy is perfect! The ingredients in this check off all my must have items for delicious BBQ: • Sweet • Spicy • Saucy
The seasonings add a little kick to the chicken, the BBQ sauce makes it sweet and saucy. You can use your favorite brad of BBQ sauce. I have used both Sweet Baby Ray’s and Stubb’s.
Ingredients for Instant Pot BBQ Chicken:
- 2 pounds Chicken Breast, thawed
- 1 teaspoon Paprika
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon Smoked paprika
- 1 1/4 cup BBQ Sauce
Directions to make BBQ Chicken:
- In a small bowl, combine the spices together and set aside.
- Add 1/2 cup water to the bottom of the Instant Pot and place the chicken breast on top. Sprinkle the seasonings on top of the chicken and then cover with BBQ sauce.
- Close the lid on the Instant Pot and set the steam release valve to “sealing”. Using manual mode, set to high pressure for 15 minutes. Once the time is up, allow the Instant Pot to do natural release for 5 minutes. Carefully turn the steam release valve to “venting”. You can do this with a towel or a wooden spoon, just please be careful.
- Once the float valve has gone down, indicating that all pressure has been released, remove the lid and shred the chicken.
Serve on buns for a sandwich topped with Cilantro Lime Coleslaw.
Instant Pot BBQ Chicken
Pulled BBQ chicken in under 30 minutes. An easy weeknight dinner!
Ingredients
BBQ Chicken Sandwich
- 2 pounds Thawed Chicken Breast
- 1 teaspoon Paprika
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon Smoked Paprika
- 1 1/4 Cup BBQ Sauce
- 6 sandwich buns
Instructions
- Mix together the Papriks, Garlic powder, Onion Powder, Salt, Pepper and smoked Paprika in a small bowl and set aside.
- Add 1/2 cup water to the bottom of the Instant Pot
- Place the chicken breast on top.
- Season the chicken with the spice mixture.
- Pour the bbq sauce on top of the chicken.
- Close the lid to the pressure cooker, making sure the steam release valve is turned to 'sealing'.
- Set to high pressure for 15 minutes.
- When finished, allow the pressure cooker to do 5 minutes of natural release and then turn the steam release valve to 'venting' for quick release. You can use a kitchen towel or wooden spoon, just please be careful.
- Once the float valve has gone down, indicating that all pressure has been released, remove the lid and shred the chicken.
- Serve on your favorite bun.
Notes
- I own the Instant Pot Duo Plus 8 quart. Please consult your instruction manual if using a different type of pressure cooker.
Nutrition Information:
Yield: 6 Serving Size: 1 SandwichAmount Per Serving: Calories: 497Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 129mgSodium: 1103mgCarbohydrates: 51gFiber: 2gSugar: 20gProtein: 52g
The nutrition data provided is only an estimate. Calories will vary based on barbecue sauce and sandwich bun used
Did you make this recipe? Have any questions? Leave a comment below, I would love to hear from you!
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