An Easier Alternative to Pulled Pork
- Servings: 6
- Total Time: 45 minutes
- Effort Level: Simple
We developed this Instant Pot pulled chicken recipe as a practical alternative to traditional pulled pork because it’s faster, easier to scale, and just as satisfying. Instead of lean chicken breasts, we rely on boneless, skinless thighs, which hold onto their moisture under pressure without turning dry or stringy.
This recipe starts by sautéing onion and garlic to build a savory base, then simmers the chicken in a sweet-and-tangy broth that infuses it with flavor. After shredding, BBQ sauce is stirred in for extra zip. Whether served on slider rolls, over nachos, or tucked into tacos, it delivers rich, slow-cooked flavor with minimal effort.
Key Ingredients and Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Boneless, Skinless Chicken Thighs – Chicken thighs are the best choice for pressure cooking because they stay moist and shred easily under high pressure. Their higher fat content prevents the dryness that lean cuts can develop, making them ideal for pulled-style chicken.
- Bbq Spice Rub – A dry rub adds seasoning directly to the meat before cooking. Our homemade BBQ spice rub is quick to mix and keeps well in the pantry, but a good-quality store-bought grilling rub works just fine if you prefer the shortcut.
- Bourbon Bbq Sauce – We like using our bourbon BBQ sauce for its balance of sweetness and acidity, but any well-made bottled barbecue sauce will work. Adding the sauce after shredding lets you control the flavor without overcooking the meat.
Prep Overview
How to Make Instant Pot Pulled Chicken
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
This Instant Pot pulled chicken starts by seasoning the thighs with a flavorful rub, then sautéing the onion and garlic to make a savory base. A balanced blend of broth, ketchup, vinegar, and a touch of brown sugar is added next to flavor the chicken as it cooks.
Once the chicken is added, pressure cooking does the heavy lifting, gently tenderizing the thighs so they shred easily without drying out. Allowing the pressure to release naturally helps the meat retain moisture and finish cooking evenly, which is especially important for pulled-style chicken.
The BBQ sauce is added after shredding so it retains its bright, tangy flavor. The result is pulled BBQ chicken that’s saucy, balanced, and adaptable to a variety of meals.
Ways to Serve Pulled BBQ Chicken
Sandwiches and sliders are a natural fit, but this pulled BBQ chicken works just as well in other dishes. If you’re looking to switch things up, try one of these ideas:
- Make soft tacos with pulled chicken (no BBQ sauce), diced avocado, slaw, and a drizzle of Mexican crema.
- Use it as a pizza or flatbread topping, finished with red onion, bacon, and a blend of cheddar and mozzarella.
- Spoon it over a baked potato, then add bacon bits and shredded Gouda for a tangy finish.
- Make a pulled chicken grilled cheese with caramelized onions and thick-sliced Muenster for a hearty twist.
More Instant Pot Chicken Thigh Recipes
If you appreciate how chicken thighs stay tender and flavorful in this Instant Pot pulled BBQ chicken, these recipes put the same cut to work with different flavors. Instant Pot Chicken Tikka Masala simmers thighs in a mild, spiced tomato curry; Instant Pot Chicken Paprikas pairs paprika-rich sauce with tender noodles; and Instant Pot Italian Chicken Soup combines thighs, ditalini, and escarole in a hearty, tomato-based broth built for weeknights.
Instant Pot Pulled BBQ Chicken
Ingredients
- 1-1/2 lbs boneless, skinless chicken thighs, (about 8 pieces)
- homemade BBQ spice rub, (or store bought)
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2/3 cup low-sodium chicken broth
- 1/4 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 3/4 cup bourbon bbq sauce, (or store bought)
Instructions
- Pat the chicken thighs dry and season them on all sides with the BBQ spice rub, pressing it in gently with the back of a spoon so it adheres evenly.
- Select Sauté (Normal) on a 6-quart Instant Pot. Add the vegetable oil and heat until shimmering. Add the chopped onion and cook, stirring occasionally, until softened and translucent, 2 to 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Pour in the chicken broth, ketchup, apple cider vinegar, and brown sugar. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer and stir until the sugar is fully dissolved. Press Cancel to turn off Sauté.
- Nestle the seasoned chicken thighs into the liquid in an even layer. They do not need to be fully submerged. Lock the lid in place and set the pressure valve to Sealing. Select Pressure Cook (High) and set the time for 9 minutes.
- When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
- Using a slotted spoon, transfer the chicken to a cutting board and let it rest until cool enough to handle, about 5 minutes. Shred the meat using two forks and transfer it to a bowl.
- Add the bourbon bbq sauce (or your preferred bottled sauce) and toss until evenly coated.
Notes
Serving Suggestions:
This pulled BBQ chicken works well in slider rolls, sandwiches, tacos, wraps, or as a topping for nachos and baked potatoes.Oven Method:
The Instant Pot timing above reflects pressure cooking. For oven preparation, plan on an additional 1 to 1¼ hours of cooking time. Follow the same seasoning and sauté steps, then cover and bake at 300°F until the chicken is fork-tender and shreds easily.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
