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Instant Pot BBQ Shredded Chicken

A quick and flavorful dish featuring tender shredded chicken cooked in a smoky BBQ sauce, perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Spices
  • 1.5 tbsp brown sugar Adds a touch of sweetness
  • 2.5 tsp smoked paprika For that irresistible smoky flavor
  • 1 tsp garlic powder Who doesn’t love garlic?
  • 1 tsp cumin Brings warmth and earthiness
  • 1 tsp salt Enhances all the flavors
  • 1 tsp dry mustard Adds a tangy bite
  • 1 tsp chili powder For a hint of spice
  • 0.5 tsp black pepper For depth
  • 0.25 tsp cayenne pepper Optional for more heat
Chicken
  • 2 lb boneless, skinless chicken thighs Thighs stay juicier than breasts!
Sauce
  • 2 tbsp olive oil For browning the chicken
  • 2/3 cup BBQ sauce Use your favorite brand

Method
 

Preparation
  1. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, cumin, salt, dry mustard, chili powder, black pepper, and cayenne pepper.
  2. Pat the chicken thighs dry with paper towels and brush them lightly with olive oil.
  3. Generously coat each chicken piece with the dry rub.
Cooking
  1. Set your Instant Pot to sauté mode on high. Sear the chicken for 2-3 minutes per side until golden brown.
  2. Pour your BBQ sauce over the seared chicken and stir gently, scraping up any browned bits.
  3. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Use the quick release method to open the valve.
  4. Remove the chicken pieces and shred them using two forks. Return them to the pot and stir to coat with the sauce.
  5. Optional: Spread the pulled chicken on a baking sheet and broil on high for 8-12 minutes for crispy edges.

Notes

Make sure not to skip the searing step; it adds depth of flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 2-3 months.