Instant Pot Pulled BBQ Chicken

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.

And if you're looking for the perfect side dish, check out my air fryer hasselback potatoes, creamy mashed sweet potatoes or these gluten free baked beans. Even your gluten eating friends will love them!

Ingredients

• 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 2: Place the chicken breast in a single layer on the instant pot tray. Pour the bbq sauce mixture over it. Place the lid on the instant pot and seal the vent, then cook.

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.

Recipe FAQs

More Instant Pot recipes to consider:

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Recipe

Instant Pot Pulled BBQ Chicken

With only five minutes on hands on time, this BBQ chicken makes the perfect weeknight meal.

Author: Tiffany

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6

Calories: 198kcal

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Equipment

• ▢
  Instant Pot Pressure Cooker

Ingredients

• ▢ 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

Instructions

• 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.

Notes

If using frozen chicken breasts add 2 minutes to the cooking time.

Cooking time listed is for ½ pound breasts that are not frozen.  If you have larger or smaller chicken breasts, you will need to adjust the cooking time.

Ensure chicken reaches an internal temperature of 165 degrees before serving.

STORAGE: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.

Calories: 198kcal | Carbohydrates: 16g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 896mg | Potassium: 517mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

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Tiffany

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.