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BBQ chicken sandwich on plate

Instant Pot BBQ Chicken

Chicken quickly cooked with some spices and BBQ sauce makes this BBQ chicken a perfect weeknight meal with minimal prep.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 192kcal
Author Ryan Beck


  • ½ cup low-sodium chicken stock
  • 1 small sweet onion, thinly sliced
  • 2 lbs boneless skinless chicken thighs
  • 1 lb boneless skinless chicken breasts
  • 2 tablespoon light brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon sea salt
  • 1 cup BBQ sauce


  • In Instant Pot, add stock, onions, chicken, brown sugar, chili powder, paprika, garlic powder, onion powder, mustard, salt and BBQ sauce in that order. No need to mix.
  • Close lid and turn vent to "sealing." Set Instant Pot to "manual" on high pressure and set for 10 minutes. Allow it to naturally release.
  • Shred chicken and add more BBQ sauce if desired.


  • Add stock first so it helps avoid the burn notice you might get otherwise in the Instant Pot.
  • If you like heat, add some crushed red pepper flakes.
  • To quickly shred the chicken, use an electric hand mixer. It goes by much faster.


Serving: 1g | Calories: 192kcal | Carbohydrates: 14g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 73mg | Sodium: 558mg | Potassium: 13mg | Fiber: 0g | Sugar: 9g