Instant Pot BBQ Chicken

This is one of my kid’s new favorite meals and I have made this several, several times over the course of the extended summer break.

Instant Pot BBQ Chicken is a meal that takes little effort and guaranteed, you will almost always have all of its ingredients on hand. And did I mention, it cooks insanely fast?

Instant Pot BBQ Chicken

In a small bowl, make the BBQ dry rub by stirring together some brown sugar, salt, black pepper, onion powder, garlic powder, and paprika.

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Sprinkle the dry rub on all sides of some chicken breasts, pressing the seasoning onto the chicken so that it sticks.

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In the insert of the Instant Pot, add some water, Worcestershire sauce, some apple cider vinegar, and crushed garlic cloves.

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Place the trivet, or the wire rack, into the insert of the Instant Pot.

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Place the seasoned chicken on top of the trivet, then place the lid on top of the pot, and lock the pressure valve in place.

Set to cook on pressure cook more on high for 10 minutes.

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Do a 10 minute natural release, then do a quick release for any remaining pressure.

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Now, shred the chicken. Kitchen tip: put the warm chicken in a stand mixer with a paddle attachment for easy and fast shredding.

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Discard most of the cooking liquid and stir in your favorite BBQ sauce.

Serve on buns for an amazing pulled BBQ chicken sandwich.

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Ingredients

  • 1-1/2 – 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon apple cider vinegar
  • 3 fresh garlic cloves, smashed

Instructions

  1. Mix all of the dry seasonings to make the BBQ rub in a small bowl. Sprinkle the dry rub on all sides of the chicken breasts, then press the seasoning into the meat so that it sticks.
  2. In the insert of the Instant Pot, add the water, Worcestershire sauce, vinegar, and garlic. Place the trivet, or wire rack, over the cooking liquid. Put the seasoned chicken on top of the trivet.
  3. Close the pot and lock the pressure valve into place. Set the Instant Pot to cook on pressure cook mode on high for 10 minutes.
  4. Do a 10 minute natural release and then do a quick release for any remaining pressure. Remove the chicken from the pot and shred it. Tip: put the warm chicken in a stand mixer with a paddle attachment for easy shredding.
  5. Discard almost all of the cooking liquid and mix the chicken with your favorite BBQ sauce. Serve on buns for an amazing pulled BBQ chicken sandwich.

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