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–+ servings
Instant Pot BBQ Chicken

Savory Instant Pot BBQ Chicken Perfect for Quick Dinners

Quick and flavorful Instant Pot BBQ Chicken ready in just 30 minutes, perfect for busy weeknights and gluten-free!
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Prep Time 10 minutes
Cook Time 15 minutes
Natural Pressure Release 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 cup chicken stock or water Provides necessary liquid to create steam; can use vegetable broth for vegetarian option.
  • 2 lbs chicken thighs Main protein for moisture and flavor; substitute with all chicken breasts for a leaner meal.
  • 1 lb chicken breast Adds lean protein; can use only thighs for a richer taste.
For the Seasoning
  • 1/2 teaspoon onion powder Enhances savory flavor; adjust quantity if using fresh onions.
  • 1/2 teaspoon garlic powder Adds depth; substitute with 1-2 cloves of fresh garlic for bolder taste.
  • 1/2 teaspoon paprika Offers smokiness and mild spice.
  • 1/2 teaspoon salt Enhances overall flavor; adjust to taste.
For the BBQ Sauce Blend
  • 1 1/2 cups BBQ sauce Ensure it's gluten-free for everyone to enjoy.
  • 1/2 cup grated onion plus juice Adds moisture and sweetness; finely chop if using fresh.
  • 2-3 tablespoons brown sugar Balances acidity; honey or maple syrup work as substitutes.
  • 2 teaspoons Worcestershire sauce Use gluten-free version to boost umami flavor.

Equipment

  • Instant Pot

Method
 

Preparation Steps
  1. Pour 1 cup of chicken stock or water into the bottom of your Instant Pot.
  2. Layer 2 lbs of chicken thighs and 1 lb of chicken breast on top without stirring.
  3. Sprinkle 1/2 teaspoon of onion powder, garlic powder, and paprika evenly over the chicken.
  4. Pour 1 1/2 cups of BBQ sauce, along with 1/2 cup of grated onion and brown sugar. Add Worcestershire sauce.
  5. Secure the lid and set the valve to sealing. Turn pressure setting to high and cook for 15 minutes.
  6. Let pressure naturally release for 10 minutes, then quick release remaining pressure.
  7. Transfer chicken to a plate and shred using two forks. If the sauce is too thin, use the sauté button to thicken.
  8. Return shredded chicken to pot and mix well with the sauce. Serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 12gVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

For leftovers, store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat by thawing overnight in the fridge.

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