Today I'm sharing one of our favorite family meals - pulled BBQ chicken made in the Instant Pot. It's made with chicken breasts, either fresh or frozen, and a few other pantry staples. Pulled and smothered in BBQ sauce it's a real crowd pleaser. I normally serve my pulled chicken on it's own, but my son loves it on a bun too.
Why You'll Love This BBQ Chicken Recipe
- It's EASY. It is mostly hands off time, so it's great for a weeknight meal.
- The leftovers can be used a number of ways.
- It's perfect served on a plate or a bun.
- It's gluten free!
- Chicken Breast - I use about 1 ½ pounds of fresh or frozen boneless skinless chicken breasts.
- Chicken Stock - This is an ingredient that frequently has hidden gluten. Ensure your brand is gluten free. I like to use the Pacific Foods brand.
- Coconut Aminos or Gluten Free Soy Sauce
- Onion Powder, Garlic Powder, Paprika and Salt
- BBQ Sauce - My favorite is Sweet Baby Ray's which is gluten free. I have also made this recipe several times with The New Primal Sugar Free BBQ Sauce and it was delicious, if you're looking for a low carb/low sugar alternative.
How to Make Easy BBQ Chicken
This dish couldn't be simpler to make. It's only about five minutes of hands on time.
STEP 1: Mix the chicken broth, spices, and ½ cup of bbq sauce in a small bowl. Reserve the remaining bbq sauce for later.
STEP 3: Once the chicken is cooked, transfer it to a shallow bowl and shred it using two forks.
STEP 4: Pour about ½ cup of the liquid from the instant pot over the shredded chicken.
STEP 5: Pour the remaining bbq sauce over the pulled chicken.
STEP 6: Stir the chicken and bbq sauce to coat, then serve.
How to Serve BBQ Chicken
We like to eat it just as it is or on a bun. I use to get this great sub sandwich that was BBQ chicken with melted provolone. Or go more traditional and top it with slaw.
You could also use it to make BBQ pizza (I've done this several times, YUM!), BBQ Quesadillas, BBQ nachos, or pile it on top of a potato. If you have leftover chicken maybe you have it one way the first day and another the next.
If You're Looking for the Perfect BBQ Chicken Sides...
Now that you have this awesome bowl of pulled BBQ chicken what sides are you going to serve with it? Here are some of my favorite bbq chicken sides.
Store it in an airtight container in the refrigerator. It will last 3-4 days.
Reheat individual services of BBQ chicken in the microwave.
Absolutely. The only added sugar is in the BBQ sauce. Simply use a sugar free BBQ sauce in the same measure as called for in the recipe. I’ve done this several times and my family didn’t even notice the change.
No. It’s a little to thick, which will cause the dreaded burn notice to appear.
If you don’t have stock to add to the recipe, you can just use the same measure of water.
Yes. I’ve done it several times when I’ve forgotten to thaw my chicken. Just add 2 minutes to the cooking time.
More dinner recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Instant Pot Pulled BBQ Chicken
- Instant Pot Pressure Cooker
- 1 Cup Gluten Free Chicken Broth
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Salt
- 1 Tablespoon Coconut Aminos or gluten free soy sauce
- ¾ Cup BBQ sauce
- 1 ½ pound Chicken Breast boneless, skinless
- Combine chicken broth, onion powder, garlic powder, paprika, salt, coconut aminos and half of the BBQ sauce in a small bowl. Whisk together.1 Cup Gluten Free Chicken Broth, 1 teaspoon Onion Powder, ½ teaspoon Garlic Powder, ½ teaspoon Paprika, ½ teaspoon Salt, 1 Tablespoon Coconut Aminos, ¾ Cup BBQ sauce
- Place the rack in the bottom of your instant pot. Place the chicken breasts on top of the rack.1 ½ pound Chicken Breast
- Pour the broth mixture over the chicken.
- Place the instant pot lid and seal the vent.
- Cook on high pressure for 7 minutes. Natural release for 10 minutes, then open the valve to release the rest of the pressure. (see note below)
- Remove chicken from instant pot. Use two forks to shred the chicken into bite size pieces.
- Pour the remaining bbq sauce over the chicken. Add ½ cup of the liquid from the instant pot. Stir together until chicken is coated.
- Serve immediately.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.