Shredded BBQ Chicken
This Shredded BBQ Chicken is the ultimate easy dinner! Juicy, flavorful, and smothered in BBQ sauce, it’s perfect for sandwiches, meal prep, or busy weeknights. Made in the Instant Pot, it’s a simple recipe the whole family will love! Quick, delicious, and only one pot needed!
Are you looking for more Chicken Meals? Try our Marry Me Chicken Pasta, Chicken Alfredo Linguine, or Slow Cooker Buffalo Chicken Dip.
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BBQ chicken is one of my favorite ways to make an easy meal, especially on busy days when I need something quick and hands-off. Whether you make it in the pressure cooker or go the slow cooker BBQ route, the best part is how versatile it is!
Pile it high on a hamburger bun, serve it over rice, or toss it in a lettuce wrap for a gluten-free option. You can even use a little extra BBQ sauce and drizzle it over salads for something different! However you serve it, this BBQ chicken recipe is always a hit!
What you’ll love about this Instant Pot Shredded Chicken:
Recipe Ingredients
You’ll need the following ingredients to make Instant Pot BBQ Chicken:
- Boneless chicken breasts
- Chicken broth
- Barbecue sauce- Use your favorite BBQ Sauce, I used Kraft brand.
- Onion
- Garlic
- Olive oil
- Salt
- Additional BBQ sauce for serving
INGREDIENT NOTES:
- Chicken broth: Keeps the juicy chicken breasts moist and prevents burning.
- BBQ sauce: Use store-bought or homemade bbq sauce for a preservative-free option.
- Olive oil: Adds richness while sautéing the yellow onions.
HOW TO MAKE SHREDDED CHICKEN STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Set Instant Pot to Sauté mode. Heat olive oil and cook onion for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Step 2: Add chicken broth and scrape the bottom of the pan with a wooden spoon to deglaze.
Step 3: Stir in BBQ sauce mixture and salt until combined.
Step 4: Add boneless skinless chicken breasts in a single layer, turning to coat them in the sauce.
Step 5: Close the lid and set the valve to Sealing position. Select High Pressure and cook for 14-18 minutes.
Step 6: Allow a 10-minute natural release, then carefully perform a quick release to release remaining pressure.
Step 7: Transfer chicken to a cutting board and shred using two forks.
Step 8: If needed, set the pot back to Sauté mode to thicken the sauce.
Step 9: Return BBQ pulled chicken to the pot and stir until fully coated in sauce.
Step 10: Serve on hamburger buns, as part of BBQ plates, in lettuce wraps, or over rice bowls.
Note: It’s important to thin the BBQ sauce with chicken broth in the Instant Pot. Without the added liquid, the sauce can burn during cooking, causing the Instant Pot to give a burn warning.
PRO TIP:
For extra smoky flavor, stir in 1/2 teaspoon smoked paprika or a few dashes of liquid smoke before cooking, or season the top of the chicken with a dry rub before pressure cooking.
Storage and Reheating
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheat: Warm in a skillet over medium heat with a splash of broth or water; or microwave in 30-second bursts until hot.
Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Additions & Substitutions
ADDITIONS:
- Spicy Kick: Add 1/2 teaspoon cayenne pepper or a few dashes of hot sauce for some heat.
- Tangy Twist: Stir in 1 tablespoon apple cider vinegar for a little tang.
SUBSTITUTIONS:
- Chicken Breasts: Swap for boneless skinless chicken thighs for a richer flavor.
- BBQ Sauce: Use honey mustard or buffalo sauce for a different twist.
- Chicken Broth: Replace with water or vegetable broth if needed.
FAQs about this Instant Pot Pulled Chicken
Can I make this in a Slow Cooker?
Yes! To make BBQ Crockpot Pulled Chicken, follow the same steps, but cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Can I use frozen chicken?
Yes! Increase the cooking time to 18-22 minutes on high pressure with a quick release.
Is this a good recipe for meal prep?
Absolutely! Make a big batch and freeze portions in a freezer bag for later.
What Can I Serve with this Shredded BBQ Chicken?
Serve this Instant Pot Shredded Chicken with coleslaw, baked beans, cornbread, or potato salad for a classic BBQ meal. I’m getting hungry just typing that out, so yummy!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Shredded BBQ Chicken! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Shredded BBQ chicken
Equipment
Ingredients
- 2 pounds boneless chicken breasts
- 1 cup chicken broth
- 1 cup BBQ sauce
- 1 onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Additional BBQ sauce for serving
Instructions
- Set Instant Pot to Sauté function. Heat olive oil and cook onion until softened, about 3–4 minutes. Add garlic and cook 30 seconds more. 2 tablespoons olive oil, 1 onion, 2 cloves garlic.
- Add chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze, ensuring no browned bits remain. 1 cup chicken broth.
- Add BBQ sauce and salt. Stir to combine. 1 cup BBQ sauce,1/2 teaspoon salt.
- Add chicken breasts, turning them to coat with the sauce. 2 pounds boneless chicken breasts.
- Close lid and set valve to sealing position. Select Pressure Cook mode and cook for 14 minutes.
- When cooking completes, allow a 10-minute natural release, then carefully release remaining pressure.
- Remove chicken and shred with two forks.
- Set pot to Sauté function to thicken sauce if needed.
- Return shredded chicken to pot and stir to combine with sauce.
- Serve on buns with additional BBQ sauce if desired.
Notes
Nutrition
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Your Shredded BBQ Chicken looks delicious! Hope you are enjoying your day and thanks so much for sharing your awesome post with us at Full Plate Thursday!
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Miz Helen
Thank you Miz Helen! Have a nice day!
Awesome for the weekend game nights
Great recipe
Great recipe good for game nights
Great recipe