Instant Pot Pulled BBQ Chicken

Instant Pot pulled chicken on slider rolls with coleslaw, arranged on a cutting board for serving.

No ratings yet

This Instant Pot pulled BBQ chicken is made for bold flavor and tender texture, using boneless chicken thighs and a sweet and tangy barbecue base. Pressure cooking delivers tender, shred-ready chicken in under an hour.

Prep Time15

Cook Time30

Total Time45

Course: Sandwiches

Cuisine: American

Servings: servings

Author: Lynne Webb

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