Go Back
+ servings
Instant Pot BBQ Chicken
Print Recipe
5 from 2 votes

Instant Pot BBQ Chicken

This Instant Pot BBQ Chicken is so easy to make, and pressure cooks in 10 minutes - shred and toss with BBQ sauce, then serve with coleslaw and burger buns for a full meal!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: bbq chicken, coleslaw, instant pot, shredded chicken
Servings: 4 servings
Calories: 338kcal
Author: Taylor Stinson


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


  • 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


  • 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!


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



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