Instant pot BBQ Chicken

This Instant Pot BBQ chicken is an easy, quick, meal prep or dinner idea after a long day. It is sweet, smoky with a hint of spice from jalapeños and great made into sandwiches, salads, quesadillas, tostadas , nachos or simply served with potatoes.

an oval platter with cooked instant pot bbq chicken

Summer is all about grilling outdoors!!

Juicy chicken with charred bits, corn on the cob, tender zucchini, burgers, steak, ribs, potatoes, mushrooms and a juicy grilled fruit topped with vanilla ice cream to complete!

But, when you are stuck with a huge charcoal grill like us, grilling is not as simple as turning on a gas one. Weeknight grilling is almost never an option after a long tiring day.

Instant Pot BBQ Chicken to the rescue! It is

  • One pot
  • Juicy succulent chicken
  • No marination required
  • Quick
  • Easy
  • Great for meal prep
  • Weeknight dinner
  • Delicious

This bbq chicken in instant pot is tender and lip smacking delicious. It is so good that my kids simply snack on it before dinner time.

an instant pot with shredded barbecue chicken along with 2 forks to serve

Only 5 ingredients:

  1. Chicken thighs
  2. Bbq sauce
  3. Onion
  4. Garlic
  5. Jalapeños

(Salt, pepper and cooking oil are not counted as ingredients)

Some of our favorite 5 ingredient recipes:

Pesto Caprese Toast

Ramen Alfredo

5 Minute Egg Fried Rice

Instant Pot Pasta with Pesto Cream Sauce

Creamy Chickpea Salad

Salsa Chickpeas

How to make BBQ chicken in instant pot?

Heat instant pot in saute mode. Add vegetable oil and sear boneless, skinless chicken thighs for couple of minutes and turn over. Top with sliced onions, garlic, jalapeños pepper, salt and pepper. Pour bbq sauce over.

Cover and cook for 5 minutes and then 6 minutes on warm. Remove chicken and shred. Meanwhile, bring sauce to a boil and continue cooking until it has reduced to a thick glaze. Add shredded chicken into the thickened sauce and toss well.

Done and DONE!

Tips and tricks on making this instant pot barbecue chicken.

BBQ Sauce – Use your favorite bbq sauce, adjust seasoning accordingly.

Choose a good BBQ sauce – The flavor of this chicken depends on the type of bbq sauce you use. My favorite is Kinder BBQ sauce (not a sponsored post).

Chicken thighs – Our go-to cut of chicken is always, boneless skinless chicken thighs. It is juicy, always tender and impossible to overcook (check out more easy recipes using chicken thighs). However, a combination of boneless, skinless chicken breasts and thighs is preferred when compared to using all chicken breasts (the end result is not as juicy).

Spiciness – Use as much or as less os jalapeños. The hint of spiciness when paired with the sweet, smoky bbq sauce is just amazing.

Double the recipe – To double the bbq chicken thighs instant pot, brown chicken in 2 batches (step-1), add all the chicken along with other ingredients (step-2), and proceed as per instructions.

Serving suggestions:

  1. Make BBQ chicken sandwiches
  2. Serve with roasted sweet potato and steamed broccoli for a simple weeknight dinner
  3. Another easy dinner – bbq chicken with corn on the cob and roasted potato
  4. Serve with rice, black beans, corn, avocado, and some colby jack or cheddar cheese
  5. Make bbq nachos
  6. Bbq chicken quesadilla from Skinny Taste
  7. Bbq chicken Tostada from Cupcakes and Kale Chips
  8. School lunch box <— More easy school lunch ideas

One recipe – Endless possibilities!

Storage instructions:

Leftover chicken can be refrigerated for for 4 days or frozen for up to a month and reheated in a microwave as required (thaw before microwaving, if frozen).

Have leftover bbq sauce? Try these easy recipes with bottled barbecue sauce: 5-Ingredient BBQ Ramen Noodles, BBQ Chickpea Wonton Nachos or Baked Barbecue Chicken Meatballs with avocado

an instant pot with shredded barbecue chicken along with 2 forks to serve

Frequently asked questions:

Will bbq sauce burn in instant pot?

BBQ sauce might burn, if the sauce used is very thick and there is not much liquid. Chicken tends to leave out moisture when cooked in an instant pot, however, you could add a splash of water before cooking to be on the safe side.

How do I shred the chicken?

Transfer the cooked chicken (trying to drain as much liquid as possible) onto a plate and let cool for about 5 minutes. Using two forks, shred the chicken into thin shreds (I preferred to leave it a touch chunky).

What type of chicken do I use?

Chicken thighs cooks moist and tender in the instant pot. However, if you want take a leaner route, then we suggest using a combination of chicken thighs and breasts.

More easy instant pot chicken recipes:

Chicken Pesto Rice

Chicken Fettuccine Alfredo

Chicken Fried Rice

Chicken and Kale Curry

Creamy Tuscan Chicken Soup

Pasta with Chicken Meat Sauce

Chicken Shawarma

or more instant pot recipes

Yield: 3 Servings

Instant pot BBQ Chicken

Instant pot BBQ Chicken

This Instant Pot BBQ chicken is an easy, quick, meal prep or dinner idea after a long day. It is sweet, smoky with a hint of spice from jalapeños and great made into sandwiches, salads, quesadillas, tostadas , nachos or simply served with potatoes.

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 and 1/4 pounds boneless, skinless chicken thighs ( 3 to 4)
  • 1/2 small onion (preferably red), sliced
  • 2 garlic cloves, chopped
  • 3-4 slices jalapeños pepper (about 1/4 small), increase or decrease based on your preference
  • 1/2 cup barbecue sauce
  • 1/4 to 1/2 cup water
  • 1/4 to 1/2 teaspoon salt, depends on the bbq sauce
  • 1/8 teaspoon ground black pepper

Equipment

Instructions

    1. Set instant pot to saute mode. Once hot, add vegetable oil. Place chicken in a single layer and let cook for about 2 minutes.
    2. Press cancel, turn chicken over and top with sliced onions, garlic, jalapeños, bbq sauce, water ( use 1/4 cup water for a 3 quart and 1/2 cup water for 8 quart instant pots respectively), salt and pepper.
    3. Close Instant pot (making sure valve is set to seal) and cook for 5 minutes on manual.
    4. When cooking is done, let it continue in warm mode for 6 minutes. Release pressure and open lid.
    5. Using tongs, remove the chicken to a plate.
    6. Press saute again and let the sauce come to boil and continue cooking until it has reduced to a thick glaze, stirring occasionally. (In the mean time, shred chicken using two forks)
    7. Add shredded chicken back into the pot and toss well. Continue cooking until no liquid remains (stir occasionally, making sure that it does not burn in the bottom).
    8. Press cancel and let chicken cool for a few minutes before serving.

Notes

BBQ Sauce – Use your favorite bbq sauce, adjust seasoning accordingly.

Choose a good BBQ sauce – The flavor of this chicken depends on the type of bbq sauce you use. My favorite is Kinder BBQ sauce (not a sponsored post).

Spiciness – Use as much or as less os jalapeños. The hint of spiciness when paired with the sweet, smoky bbq sauce is just amazing.

Double the recipe – To double the bbq chicken thighs instant pot, brown chicken in 2 batches (step-1), add all the chicken along with other ingredients (step-2), and proceed as per instructions.

Chicken - I used boneless, skinless chicken thighs but a combination of breasts and thighs can be substituted.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 257Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 46mgSodium: 1021mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 10g

I am not a certified dietician or nutritionist and make no claims to the contrary. Everyone’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their nutrition fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

You may also like

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *