This Instant Pot BBQ Pulled Chicken recipe is an absolute family favorite – it is SO EASY to make, makes great leftover pulled chicken, and tastes fantastic. Serve this BBQ Pulled Chicken in sandwiches, on tacos, as a pizza topping, over rice or a baked potato.
This isn’t one of those long food blogger stories, I promise.
My brother recently got a pressure cooker and is constantly asking me for recipes, so I texted him this Instant Pot BBQ Pulled Chicken recipe with vague instructions:
- Slice an onion (or skip it if you’re lazy), place in the Instant Pot
- Add 3-4 chicken breasts on top
- Season the chicken if you want (or skip it if you’re lazy)
- Add some BBQ sauce on top (half a cup maybe?)
- Cook for 20 minutes? 15 if you’re extra hungry?
- Saute to get rid of extra liquid, dump in more BBQ sauce, mix, eat
He made this pressure cooker BBQ pulled chicken and said it was the BEST recipe he’s tried so far and asked me why the recipe is not on the blog.
Because I’m selfish and I was keeping it to myself? Just kidding.
Here it is! My super forgiving, super easy Instant Pot BBQ Pulled Chicken.
And by the way, if this is something that piques your interest, then you need to check out my Instant Pot BBQ Pulled Pork with homemade grape jelly BBQ sauce!
Related recipe: BBQ Chicken Grilled Cheese
The main ingredients
This BBQ pulled chicken has only 4 ingredients:
- BBQ sauce
- chicken or pork seasoning
But this recipe is SUPER FORGIVING and I’ve made it without the onion or seasoning. Just chicken, BBQ Sauce, and water (so the Instant Pot doesn’t give you a burn setting). If you have a good tasting BBQ sauce, this recipe will be fantastic without any additional seasoning.
If you take the extra minute to roughly slice an onion and to sprinkle some seasonings on the chicken, it will be out-of-this-world delicious.
The onion won’t be felt once the chicken is done cooking – it will sort of melt into the broth and the BBQ Sauce and will make everything taste better. And extra seasonings never hurt anyone, obviously.
Doubling the recipe
You can absolutely double this recipe.
You can double the whole thing, double the chicken only, double the chicken and the onions, or double the chicken and the seasonings. As I said above, super flexible.
Just don’t double the water or the cooking time – it’s not necessary. Increase the water to about 3/4 cup if doubling the chicken. And don’t worry about not having the chicken in a single layer. Just spread it out as much as possible.
What kind of Instant Pot to use
This recipe can be made in any 6-quart *OR* 8-quart Instant Pot. It fits fine in both sizes since it doesn’t fully fill up the Instant Pot. I bet it fits in the mini 3-quart Instant Pot as well, though I haven’t tried. So go ahead and make it in ANY Instant pot that you have.
But if you’re still on the fence or about to shop for an Instant Pot, here are a few affiliate links that might help you decide:
I have this 8-quart Instant Pot duo and think it’s just the right size even though it’s just me, my husband, and a toddler. We cook a lot so we went for the bigger one so we can make bigger batches and have leftovers. I haven’t regretted getting the bigger size because we have the counter space for it.
If you don’t want the extra large one, then the 6-quart one really works for most recipes, especially if you’re not making huge pots of chili or soups (remember, you can’t fill it up all the way to 6 quarts because you need to leave some room so it comes to pressure safely).
How to serve BBQ Pulled Chicken and what to do with leftovers
This Instant Pot recipe makes ~6 servings. Maybe more. Maybe less – it really depends on how big your chicken breasts are. I often double the recipe because pulled chicken freezes well (more on that later) and because you can do SO MUCH WITH THE LEFTOVERS.
Here’s our game plan for enjoying this pulled chicken and what to do with pulled chicken leftovers:
- Day 1: BBQ Pulled Chicken Sandwiches. Either with melted cheese or coleslaw. Always toast the bun.
- Day 2: BBQ Pulled Chicken Tacos. Add any other toppings you like: sliced radishes, leftover coleslaw, diced onion, diced cilantro, squeeze of lime, shredded cheese, salsa, hot sauce, etc.
- Day 3: Serve over rice. Add a vegetable on the side (this sauteed bell pepper salad!)
- Day 4: Put it on pizza. (Like this Asparagus and BBQ Pulled Pork Pizza but with chicken)
- Day 5: Sweet Potato Hash (Like this Sweet Potato Pulled Pork Hash but with chicken)
It is also fantastic in a chicken quesadilla or over a baked potato.
This Instant Pot Pulled Chicken Freezes well. Just portion out anywhere from 1-4 portions, put it in a quart-sized zip lock bag, seal while pushing all the extra air out, and lay flat on the counter, spreading the pulled chicken into an even(ish) layer. Freeze.
To thaw, just move it from the freezer to the fridge the day before you plan on eating it. Reheat in the microwave or in a small saucepan, adding a bit of extra BBQ sauce if you want to add a little somethin’ extra.
So what do you think? Are you convinced to give this Instant Pot BBQ Pulled Chicken a try?? I hope so, because it will blow your mind! If you make this recipe, please take a picture and tag me on Instagram (@babaganoshblog) so I can see! I love seeing your creations!
Other easy Instant Pot and chicken recipes you will love:
- Bourbon Chicken
- Instant Pot Shredded Buffalo Chicken
- Instant Pot white chicken chili
- Instant Pot Sausage Jambalaya
- Creamy sun-dried tomato chicken
- Honey Mustard Chicken Thighs
- Honey Ginger Garlic Wings (Instant Pot or Slow Cooker)
- Hawaiian Chicken Salad
- Spinach and Mozzarella Stuffed Chicken Breast
- Spicy Crunch Chicken Salad
Or try this slow cooker honey chicken – it’s so good!
If you enjoyed this recipe, please leave a rating and a comment below, and share this recipe with someone on Facebook or save it on Pinterest so you can find it later!
The BEST Instant Pot BBQ Pulled Chicken
- 1 large yellow onion sliced
- 4 chicken breasts
- 2 tablespoons pork or chicken seasoning (or 1/2 - 1 tsp each salt, pepper, garlic powder, and paprika - See Notes)
- 1/2 cup water
- 1 cup barbecue sauce , divided or more or less to taste
- Place the sliced onions on the bottom of the instant pot. Add chicken breasts on top. Sprinkle the pork or chicken seasoning (or spice mixture) on top of the chicken. Add half the barbecue sauce on top of the chicken. Add 1/2 cup water on the side of the chicken.
- Close the Instant Pot lid, set the valve to sealing, and cook on manual setting at high pressure for 20 minutes. Allow for natural pressure release (NPR) for at least 10 minutes.
- Press the saute button and allow the extra liquid to cook off (about 10 minutes), stirring every few minutes to break up the chicken and ensure that the chicken doesn't stick to the bottom.
- Add the rest of the BBQ sauce and stir well. Serve warm in a BBQ pulled chicken sandwich, in tacos, or over rice.