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Instant Pot BBQ Chicken
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4 from 11 votes

Instant Pot BBQ Chicken

This Instant Pot BBQ Chicken is so easy to make! Shred and toss with BBQ sauce, then serve with coleslaw and burger buns for a full meal!  
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: bbq chicken, coleslaw, instant pot, shredded chicken
Servings: 4 servings
Calories: 338kcal
Author: Taylor Stinson

Ingredients

  • 1 cup water `
  • 1 lb chicken breasts or boneless thighs
  • 1 cup BBQ sauce

Coleslaw

  • 1 bag coleslaw mix
  • 3 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp canola oil
  • 1 tsp dijon mustard
  • 1/2 tsp each salt & pepper

Instructions

  • Add water and trivet to Instant Pot and place chicken breasts on top. Press the pressure cook button and select the high setting, then set to cook for 8 minutes.
  • Instant Pot will take about 5-10 minutes to preheat then the 8 minutes to pressure cook. Note: to double recipe, add 5 more minutes cook time.
  • Let the pressure naturally release once chicken has finished cooking (should take 15-20 min), then open lid when safe to do so.
  • Remove chicken and shred with a fork and knife. Drain water from the pot and then toss chicken with BBQ sauce. Serve on toasted burger buns with coleslaw and enjoy!

Coleslaw

  • Mix all ingredients for coleslaw together in a large bowl. Serve on the side of the BBQ chicken.

Video

Notes

Use the BBQ chicken to make quesadillas, deluxe nachos, pasta, mini pizzas and more.
Store the chicken in the fridge for up to 5 days then reheat in the oven for 1-2 minutes.
Freeze the cooked chicken for up to 4 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 338kcal | Carbohydrates: 42g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 904mg | Potassium: 777mg | Fiber: 3g | Sugar: 33g | Vitamin A: 304IU | Vitamin C: 43mg | Calcium: 74mg | Iron: 1mg