Instant Pot BBQ Chicken
This Instant Pot BBQ Chicken is ready in 30 minutes! Juicy, flavorful, and perfect for sandwiches, salads, or nachos.
Equipment
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- ¼ cup worcestershire sauce
- ¼ cup apple cider vinegar
- ¼ cup chicken broth
- ⅔ cup ketchup
- ¼ cup light brown sugar
- 1 tablespoon yellow mustard
- 2 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 teaspoon onion powder
Instructions
- Add worcestershire sauce, vinegar, and chicken broth to the Instant Pot. Place chicken breasts in the pot.
- Add all remaining ingredients to the pot without stirring.
- Lock on the Instant Pot lid and set the pressure cooker to manual, high pressure, 15 minutes. Once cook cycle is over, allow the pressure to naturally release for 10-15 minutes before manually releasing remaining pressure.
- Shred chicken with forks and mix into sauce.
Notes
- How to Serve – Great for BBQ sandwiches, nachos, chicken salad, loaded baked potatoes, quesadillas, tacos, or BBQ chicken pizza.
- Leftovers & Storage – Store in an airtight container in the fridge for up to 3–4 days to keep flavors from mixing with other foods.
- Freezing – Freeze cooled chicken (with sauce) in a gallon-sized freezer bag for up to 6 months. Thaw overnight in the fridge before reheating.
- Using Frozen Chicken – Works great! The Instant Pot will take longer to come to pressure, but no need to change the cook time.
- Slow Cooker Option – Place chicken in a Crock Pot, mix sauce, pour over, and cook on low for 5–6 hours.
Nutrition Facts
Calories: 210kcalCarbohydrates: 20gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 590mgPotassium: 634mgFiber: 0.5gSugar: 16gVitamin A: 184IUVitamin C: 4mgCalcium: 37mgIron: 1mg
