If my Instant Pot is on, there’s a good chance it’s cooking up this Instant Pot BBQ chicken recipe! I dry rub the chicken breasts with a bold blend of spices before pressure cooking them to tender perfection, then serve them with a generous helping of BBQ sauce. It’s my favorite 30-minute dinner solution and is perfect for meal prep, too!
I know I’m onto a winner when even my picky eaters go back for seconds! This Instant Pot BBQ chicken breast recipe is so easy, so delicious, and seriously hard to beat. I love the flavor dry rub adds to the chicken and then topped with BBQ sauce… I mean, do I need to say more? This recipe has become a staple in my household, and I’m so excited to share it with you.
What’s in This Instant Pot BBQ Chicken Recipe?
I only use a handful of ingredients and my Instant Pot for this recipe, meaning less prep and fewer dishes to clean!
- Chicken: I always use skinless chicken breasts, but chicken thighs also work great! You don’t need to adjust the cooking time if using thighs, but always double-check they’re cooked through. The internal temperature should reach 165°F.
- Spices: Chili powder, ground cumin, smoked paprika, onion powder, garlic powder, kosher salt, and pepper combine to make the best seasoning for this BBQ chicken recipe.
- Olive Oil: Helps the seasoning stick to the chicken and browns it nicely in the Instant Pot.
- Chicken Broth: For a little liquid in the Instant Pot to build up pressure, add flavor, and prevent burning.
- BBQ Sauce: Use your favorite store-bought sauce or make your own. I love using a tangy, slightly sweet sauce for this recipe.
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How to Store and Reheat
Leftovers will stay fresh when covered in the fridge for up to 3 days. The chicken can be reheated in the oven at 350°F, but I love slicing and serving it with salads for lunch the next day.
How to Freeze
Once cooked, you can freeze these Instant Pot BBQ chicken breasts for up to 3 months. Just make sure they’re fully cooled to room temperature before freezing. Let them thaw overnight in the fridge before reheating.
Notes and Tips
- It’s so important to let the Instant Pot do a natural release! If you try to a quick release it, the chicken won’t cook all the way through.
- Searing the chicken before adding the sauce helps create a nice crust and keeps the chicken tender.
Top Reader Review
“Amazing recipe! Was absolutely delicious. The chicken was very moist and tender The quick prep and cook time is a huge plus.” – Penny Irby
Instant Pot BBQ Chicken Recipe
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil divided
- 4 boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1½ cups BBQ sauce divided
Equipment
- Instant Pot
Instructions
- Combine the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper in a small dish. Rub 1 tablespoon of olive oil and the spice mixture on the chicken breasts, fully coating them.1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3 tablespoons olive oil, 4 boneless, skinless chicken breasts
- Add the remaining olive oil to the Instant Pot. Press the Sauté button. Once the oil is heated, brown the chicken breasts, two at a time, on each side for 2 minutes.
- Press the Cancel button. Add in the broth and ½ cup BBQ sauce and stir. Add in the chicken breasts.1 cup low-sodium chicken broth, 1½ cups BBQ sauce
- Press the Manual button and set the timer for 10 minutes. Allow pressure to release naturally for 10 minutes.
- Remove the chicken breasts from the Instant Pot. Brush with remaining BBQ sauce until coated to your liking.
Notes
- Allow the Instant Pot to naturally release. If you quick release it, the chicken may not be fully cooked through.
How to Make Instant Pot BBQ Chicken Step by Step
Season the Chicken: In a small bowl, mix 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Rub the spice mix and 1 tablespoon olive oil onto 4 chicken breasts until evenly coated.
Brown the Chicken: Add 2 tablespoons olive oil to your Instant Pot and press the saute button. Add the chicken breasts to the hot oil, two at a time, and cook for 2 minutes per side until browned. Repeat with remaining chicken breasts.
Add the Sauce: Press the Cancel button on your Instant Pot. To the empty Instant Pot, add 1 cup chicken broth and 1/2 cup BBQ sauce. Add all 4 chicken breasts back into the pot, making sure they are nestled in the sauce.
Cook the BBQ Chicken: Click the Manual button and set the timer for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before opening the valve and removing the chicken from the pot.
Brush with Sauce: Once the chicken is cooked, remove it from the Instant Pot and place them on a plate or chopping board. Brush all sides of the chicken with 1 cup of BBQ sauce (total) until you’re happy with the amount of sauce on your chicken.
Amazing recipe! Was absolutely delicious. The chicken was very moist and tender The quick prep and cook time is a huge plus.
I’m so glad you enjoyed it, Penny!
Wonderful chicken. So tender and taste was awsome
I’m so glad you enjoyed it, Shree!
Taste wise this recipe was great. Ease of instructions, not so much. This is the first recipe I made in my instant pot, there were no quantities for the broth, there was no indication as to high/low for the sauté portion, same for the pressure cooking section.
Had the instructions been complete it would have been 5 stars! But my sauce ended up too loose because i guestimated the broth quantity
Hi Cindy, I’m so sorry this recipe wasn’t a hit for you! I am in the process of updating a lot of my recipes, and I will be sure to add this one to the list!
I don’t like boneless breasts as a rule-they always seem dry and tasteless. I’m not sure why I even had some on hand, but I did, and I decided to try this recipe. The chicken was flavorful, tender and not dry at all. But I was halfway though making it when I noticed the sodium content. Why on earth is it so high??? Fortunately, I had unsalted chicken broth and I cut the salt in the spice mixture in half, to 1/2 tsp. The flavor was still great and I hope that brought the sodium down to a more reasonable level. But I don’t really understand what made it so high to begin with. Maybe there is a lot of variation in the levels of different brands of broth and BBQ sauce?
Hi, I will take a second look at the nutrition facts, but they are generated by a program, so the values are not always 100% accurate. They are intended as a guide, not an absolute. It is likely that the BBQ sauce in the program is high in sodium, so you could reduce that by using a lower-sodium brand.