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Instant Pot Pulled BBQ Chicken Recipe

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This Instant Pot Pulled BBQ Chicken recipe delivers tender, flavorful chicken thighs coated in a smoky, spicy BBQ seasoning blend, cooked quickly under pressure and finished with a tangy BBQ sauce. Perfect for sandwiches, salads, or as a main dish, this 30-minute recipe serves 10 and provides a juicy, pull-apart texture with an option for crispy edges using broiling.

Ingredients

Chicken and Seasoning

  • 2 lbs Boneless Skinless Chicken Thighs
  • 2 Tbsp (32g) Olive Oil
  • 1 Tbsp Brown Sugar
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Kosher Salt
  • 1 tsp Dry Mustard
  • 1 tsp Chili Powder (optional)
  • 1/2 tsp Black Pepper

Sauce

  • 1/2 cup (140g) BBQ Sauce of Your Choice

Instructions

  1. Prepare the seasoning mix: In a bowl, combine the brown sugar, smoked paprika, garlic powder, cumin, kosher salt, dry mustard, chili powder (if using), and black pepper. Mix thoroughly to create the BBQ seasoning blend.
  2. Coat the chicken: In a large bowl, drizzle the olive oil over the boneless skinless chicken thighs. Add the BBQ seasoning blend and stir well to evenly coat all the chicken pieces with the spice mixture.
  3. Sauté the chicken: Set your Instant Pot to the sauté function on high heat. Once hot, add the coated chicken thighs. Cook for 2 to 3 minutes on one side until lightly browned, then flip and cook for an additional 2 to 3 minutes on the other side. This step helps to develop flavor and color.
  4. Add BBQ sauce and pressure cook: Pour the BBQ sauce over the chicken and gently stir to ensure some sauce reaches the bottom of the pot to prevent burning. Seal the Instant Pot lid, set to pressure cook on high for 5 minutes, then perform a quick release to release the pressure immediately after cooking.
  5. Shred the chicken: Remove the cooked chicken from the pot and transfer it to a large bowl. Use two forks to shred the chicken into bite-sized pieces.
  6. Mix with sauce: Return the shredded chicken back into the Instant Pot with the remaining sauce and stir to coat the shredded chicken evenly.
  7. Optional broil for crispy edges: If you own an Instant Pot Duo Crisp, use the broil function to broil the shredded chicken for 8 to 12 minutes to develop crispy edges. Alternatively, spread the shredded chicken on a baking sheet and broil it in the oven for 8 to 12 minutes, watching closely to avoid burning.

Notes

  • For a spicier dish, increase the chili powder or add cayenne pepper to the seasoning mix.
  • Use boneless skinless chicken thighs for the best texture and flavor; chicken breasts can be used but may be less moist.
  • Leftover pulled BBQ chicken makes great sandwiches, tacos, or is perfect over rice or salads.
  • If you don’t have an Instant Pot, this recipe can be adapted to the stovetop using a covered skillet and gentle simmer.
  • To enhance smoky flavor, consider adding a few drops of liquid smoke to the BBQ sauce.
  • Ensure to deglaze the Instant Pot bottom with some sauce or water to avoid burn warning.

Find it online: https://yumntasty.com/instant-pot-pulled-bbq-chicken-recipe/