Description

This Instant Pot BBQ Chicken recipe offers a quick and flavorful way to prepare tender, shredded chicken that’s perfect for sandwiches. Infused with smoked paprika, chili powder, and a blend of spices, the chicken is cooked under high pressure in the Instant Pot, ensuring juicy results in just minutes. Serve it piled high on buns with coleslaw for a classic BBQ meal.

Ingredients

Scale

Chicken and Broth Mixture

4 chicken breasts
1 cup chicken broth
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chili powder
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke (optional but tasty)

Sauce and Serving

1 cup BBQ sauce (or to taste)
Buns, for serving
Coleslaw (optional, for topping; recipe referenced)

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Instructions

Prepare the broth mixture: In a bowl, whisk together the chicken broth, smoked paprika, garlic powder, onion powder, chili powder, brown sugar, Worcestershire sauce, and liquid smoke until well combined.
Add chicken to Instant Pot: Place the chicken breasts in the Instant Pot and pour the prepared broth mixture evenly over the chicken.
Cook under pressure: Close the Instant Pot lid securely, set the valve to the sealing position, and cook on high pressure for 10 minutes. Note that it will take approximately 10 minutes for the Instant Pot to come up to pressure.
Release pressure: When the cooking time ends, allow the pressure to naturally release for 5 minutes, then carefully do a quick release to let out any remaining pressure.
Shred chicken and toss with sauce: Transfer the cooked chicken to a large bowl and shred it using two forks. Optionally, add a few spoonfuls of the cooking liquid from the Instant Pot to keep the chicken moist. Pour in the BBQ sauce and toss until the shredded chicken is evenly coated.
Serve: Serve the pulled BBQ chicken on buns, topped with coleslaw if desired, for a delicious and satisfying meal.

Notes

Liquid smoke is optional but adds a smoky depth to the chicken.
Use fresh buns or toast them lightly for better texture.
Coleslaw adds a nice crunch and contrast but can be omitted or substituted with your favorite slaw.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Adjust BBQ sauce quantity according to your taste preference.