Instant Pot BBQ Chicken -

5 from 1 vote

Instant Pot BBQ Chicken

This Instant Pot BBQ Pulled Chicken is quick and easy to make, and it's a little bit healthier thanks to homemade barbecue sauce! Perfect for tailgating or watching the game at home! Makes enough to share with a crowd.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Keyword: barbecue, fall recipe, homemade bbq sauce, instant pot bbq chicken, kansas city, slow cooker, tailgating recipe

Servings: servings

Calories: 195kcal

Author: Shanna Hutcheson

Ingredients

Homemade Barbecue Sauce by Well Plated

15 oz tomato sauce
1 can tomato paste 6 ounces
1/3 cup apple cider vinegar
1/4 cup pure maple syrup
1/4 cup molasses or honey
2 Tbsp Worcestershire sauce
2 tsp paprika
1 tsp dry mustard
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (omit if you don't like spicy; add more if you prefer very spicy, up to 1-2 tsp)

BBQ Chicken

1 cup water or low sodium chicken broth
3 lbs chicken breasts frozen
1.5 cups homemade barbecue sauce

Instructions

Homemade Barbecue Sauce

In a medium saucepan, stir together all of the ingredients: tomato sauce, tomato paste, apple cider vinegar, maple syrup, molasses, Worcestershire, smoked paprika, dry mustard, garlic powder, salt, black pepper, and cayenne pepper (if using).
Bring to a simmer over medium heat. Cover with a lid slightly ajar so that the pot is mostly covered to deter splattering, but steam can still escape and the sauce can reduce.
Let cook, stirring occasionally, until the sauce thickens, about 10 to 15 minutes. Taste and adjust seasonings as desired.
Measure out roughly 1.5 cups of the sauce to be used in the instant pot. Reserve the rest to be used for dipping, putting on top of your BBQ chicken sandwich or serving with other dishes. Store in an airtight container in the refrigerator for up to 1 week.

Instant Pot BBQ Chicken

Place the ingredients in the instant pot in this order: 1 cup of water, chicken breasts, then 1.5 cups of homemade barbecue sauce. DO NOT STIR. You want the water to stay at the bottom so the instant pot comes to pressure.
Place the lid on the instant pot (or Ninja Foodi) making sure the valve is in the sealed position. Press manual (high pressure) and set to 15 minutes.
Once it is done, let the pressure naturally release for 10 minutes. (AKA, let it just sit there for 10 minutes without touching it.) Once the pressure has fully released, open the lid, transfer the chicken breasts to a large bowl and shred with two forks or chicken shredding claws.
Transfer shredded chicken back to instant pot and stir to coat in sauce. Add more BBQ sauce if desired. Enjoy on BBQ sandwiches, salads and more!

Nutrition