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Sandwich with Instant Pot BBQ chicken topped with coleslaw

Instant Pot BBQ Chicken

Making BBQ chicken in the Instant Pot couldn't be easier with this recipe! It uses only 3 ingredients but is loaded with flavor. Can be made Whole30, paleo, low carb, keto.
Course Main Course
Cuisine American
Keyword easy to make, pressure cooker, summer recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 303kcal


  • Instant Pot or similar pressure cooker


  • 2 large boneless, skinless chicken breasts approximately 1-1 ½ pounds
  • ¾ cup BBQ sauce store-bought or homemade (see Notes for recipes)
  • 2 tablespoons Italian dressing see Notes
  • salt to taste


  • Add all ingredients to Instant Pot and stir to distribute. Secure lid on Instant Pot with vent in "Sealing" position, and set Instant Pot to Manual High Pressure for 10 minutes. After 10 minute cook-time is up, carefully Quick Release pressure and remove lid.
  • Shred chicken using method of choice (see Notes) and return shredded chicken to Instant Pot (if you removed it to shred it). Set Instant Pot to Sauté mode, stir to coat shredded chicken in sauce, then heat 5 minutes. Serve shredded chicken warm.



Shredding Methods

  • Hand Shredded: Using your hands/fingers, pull the chicken apart until completely shredded. Pieces can be as big or as small as you like.
  • Two Forks: Use one fork to steady the chicken while shredding the chicken with another fork. Work in small, short strokes, moving forks away from each other.
  • Hand Mixer: Break the chicken into manageable chunks and place them in a large bowl. Use the standard attachments on your mixer and set mixer to a medium speed. Mix until chicken is completely shredded.
  • Stand Mixer: Use the standard paddle attachment and mix on medium-low speed until chicken chunks are completely shredded.
  • Food Processor: Break up the cooked chicken breasts into chunks first, and work in multiple batches. Add chicken to food processor and use the plastic dough blade attachment to avoid your chicken turning to mush. Process for 30 seconds or until uniformly shredded. Repeat until all chicken is shredded.


Serving: 1serving | Calories: 303kcal | Carbohydrates: 23g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 819mg | Potassium: 760mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg | Net Carbs: 23g