Savoury, slightly sweet and tangy, this Instant Pot Pulled BBQ Chicken is full of complex flavours even though it is incredibly easy to make. Perfect for busy weeknights or to serve a crowd.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 8
Ingredients
3lbsbonelessskinless chicken thighs
2tablespoons olive oil, divided
1teaspoongarlic powder
1teaspoonpaprika
1teaspoonsalt
1/4teaspoonfreshly ground pepper
1medium red or yellow onionthinly sliced
1 1/2cupsBBQ sauce, divided
1/2cuplow-sodium chicken broth
Optional for serving:
Brioche buns,coleslaw, pickles
Instructions
Instant Pot instructions
In a large bowl, combine the chicken thighs with 1 tablespoon olive oil, garlic powder, paprika salt and pepper. Toss to coat the chicken pieces all over with the seasoning.
Coat the bottom of the insert with the remaining olive oil. Turn on the sauté function, cook the onion slices until just starting to soften, about 2 minutes.
Deglaze the pot with the chicken broth making sure you scrape up any browned bits from the onions. Stir in 1 cup BBQ sauce and place the chicken on top. Use tongs to flip the chicken a few times to coat with the sauce.
Cover the Instant pot making sure the valve is in the sealing position. Press manual (High Pressure) and set the cook time to 8 minutes. Let the pressure release naturally for 10 minutes then quick release to the venting position to remove any remaining pressure.
Transfer the cooked chicken to a baking sheet or cutting board, leaving the liquid behind in the pot. Reduce the liquid by pressing the “saute” button and simmer on high until sauce has reduced and thickened considerably, about 3-5 minutes. Meanwhile, shred the chicken using two forks, then return to the pot once the liquid has thickened. Taste and add remaining 1/2 cup BBQ sauce if needed.
Optional step: For delicious crispy edges (HIGHLY RECOMMENDED) transfer the chicken to a sheet pan and place two inches underneath the broiler. Broil for 2-3 minutes, or until crispy, lightly charred spots appear.
To serve with buns: Toast buns on a grill or under the broiler then assemble with pulled chicken on the bottom and top with your choice of toppings. Enjoy!
Slow cooker Instructions
Coat bottom of slow cooker insert with 1 tablespoon olive oil. Layer onions then top with chicken. Sprinkle chicken with garlic powder, paprika salt and pepper. Top with 1 cup BBQ sauce and remaining tablespoon olive oil. Stir to coat.
Cover and cook on high for 3-4 hours or on low for 6-7 hours. Once the chicken is ready, transfer to cutting board or sheet pan and shred it with 2 forks. Place shredded chicken back into the slow cooker and stir in the remaining 1/2 cup BBQ sauce. Let sit for 10 minutes to allow the chicken to absorb some sauce and extra flavour.
Optional step: For delicious crispy edges transfer the chicken to a sheet pan and place two inches underneath the broiler. Broil for 2-3 minutes, or until crispy, lightly charred spots appear.
To serve with buns: Toast buns on a grill or under the broiler then assemble with pulled chicken on the bottom and top with your choice of toppings. Enjoy!
Notes
Make ahead: Cook the pulled BBQ chicken up to 3 days in advance; store the cooked and shredded chicken in the refrigerator tightly covered, storing sauce in a separate container. When ready to serve, soak the chicken with sauce and reheat under broiler or in a pan over medium heat on the stovetop.
Leftovers: Store any chicken leftovers in the refrigerator in an airtight container for up to 4 days.
Freeze: Place the pulled BBQ chicken in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.