Instant Pot BBQ Chicken
Instant Pot BBQ Chicken has been a family favorite for years with my family. In one of my very first cookbooks as a married gal, I found this recipe originally for BBQ pork in the crockpot around 10 years ago. Over the years I have adapted and made this my own and changed it into an even easier delicious Instant Pot recipe.
Like most of my Instant Pot chicken recipes, there are multiple ways to get to the end result. I’m usually starting out with a whole bone-in chicken. You can see how I use my Instant Pot to cook a whole chicken here.
You may also want to use thawed or frozen chicken breasts or thighs. This is up to you.
Once your chicken is cooked and shredded you can make this incredibly easy but from scratch Instant Pot BBQ Chicken. Sure you could easily use bottled BBQ sauce but using a few pantry staples you probably already have on hand you’ll have an amazing from-scratch dinner in minutes.
Once your chicken is cooked and shredded we can make this incredibly easy but from scratch Instant Pot BBQ Chicken.
For this recipe you will need:
- Instant Pot/Electric Pressure Cooker
- 4-5 lb. Whole bone-in chicken (pre-cooked) or 4 large chicken breasts.
- 1/2 cup packed dark brown sugar
- 1/2 cup white vinegar
- 1-pint jar of homemade tomato sauce or 15 oz can tomato sauce.
- 1 Tbsp. chili powder
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 2 Tbsp. yellow mustard
- 1 Tbsp. Worcestershire sauce
- 2 tsp. sea salt
- 2 tsp. black pepper
- 1/2 cup water
Combine all the ingredients in the instant pot with the cooked shredded chicken and stir to incorporate everything together.
Lock the lid in place and select manual high pressure for 9 minutes.
NPR for 10 minutes the release any remaining pressure.
Serve on your favorite rolls topped with green onions, pepperoncini or jalapeno pepper rings.
Serve with Instant Pot Pasta Salad
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