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+ servings


Summer barbecue season is here and this Instant Pot BBQ Chicken is the best ways to ring in the season!  It's delicious, tender, juicy and can be served a number of different ways all year long! 
Course Dinner
Cuisine American
Keyword Chicken
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 378kcal
Cost $15


  • Pressure Cooker


  • 4-6 boneless skinless chicken breasts
  • 1 18 ounce jar BBQ sauce (we love Sweet Baby Rays)
  • 1 1/2 cups chicken stock or broth (you can also use 1 1/2 cup of water, if needed)
  • 1 can pineapple chunks with juice (optional) 
  • Cole slaw topping (optional) 


  • 1/4 tablespoon allspice 
  • 1/4 tablespoon cinnamon
  • 1/4 tablespoon mace
  • 1/2 tablespoon curry powder
  • 1/2 tablespoon chili powder 
  • 1/2 tablespoon paprika or smoked paprika
  • 1/3 cup white vinegar 
  • Tabasco to your liking 
  • 1 cup ketchup 
  • 1/3 cup dark molasses


  • Add chicken broth and chicken breasts to the Instant Pot and secure the lip.
  • Turn your Instant Pot on and select the ‘Pressure Cook’ function on high.  Cook for 8 minutes.  
  • Once the timer beeps, allow natural pressure release for 10-15 minutes then quick release all remaining pressure.  
  • Remove the cooked chicken from the Instant Pot and place in a large bowl.  
  • With two forks, pull the chicken apart until shredded.  You should find the chicken in very tender and juicy allowing it to pull apart quickly and easily. You can also use a hand mixer to break up the chicken, if needed. 
  • Add now your favorite BBQ sauce, pineapple chunks to your now shredded chicken.  Stir all ingredients until well combined. 
  • Serve on a slider bun, on tacos and so much more!  Add your favorite toppings such as cheese, cole slaw, pickles and enjoy!  


Calories: 378kcal | Carbohydrates: 62g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 1878mg | Potassium: 817mg | Fiber: 2g | Sugar: 53g | Vitamin A: 644IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 2mg