If my Instant Pot is on, there’s a good chance it’s making this Instant Pot BBQ chicken! This is my go-to recipe for fast, foolproof, and deeply flavorful barbecue chicken breasts made right in the Instant Pot. I start with a bold dry rub of chili powder, smoked paprika, cumin, and garlic for layers of smoky, savory flavor. Then I give the chicken a quick sear to lock in juices before pressure cooking it to tender perfection. A final brush of BBQ sauce makes it sweet, sticky, and absolutely irresistible!
Top Reader Reviews
Amazing recipe! Was absolutely delicious. The chicken was very moist and tender The quick prep and cook time is a huge plus.
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Wonderful chicken. So tender and taste was awsome
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Pressure Cooker BBQ Chicken Breasts
I know I’m onto a winner when even my picky eaters go back for seconds! This Instant Pot barbecue 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.
Unlike simpler pressure cooker BBQ chicken recipes that just use sauce, mine builds flavor at every step. A smoky, spicy dry rub, quick searing for a caramelized crust, and gentle pressure cooking keep the chicken juicy and tender. It’s versatile, too. You can use breasts or thighs without changing the cook time. This easy Instant Pot barbecue chicken proves you don’t need a grill or smoker for real BBQ flavor at home.
Craving drumsticks instead? Check out my Instant Pot BBQ chicken drumsticks!
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Sear the Chicken for Layered Flavor
For true barbecue flavor in the Instant Pot, don’t skip searing the dry-rubbed chicken first. This step creates a caramelized crust and rich fond in the pot, which infuses your pressure cooker BBQ chicken with smoky, layered flavor– no grill required!
Instant Pot BBQ Chicken Recipe
Equipment
- Instant Pot
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**)
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
- Set the steam release valve to "SEALING". 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
- If your chicken breasts are much thicker on one end, pound them to an even thickness so they cook evenly and stay juicy.
- After searing, deglaze the pot with the broth, scraping up any browned bits to avoid a “burn” notice.
- Arrange the chicken in a single layer if possible. If pieces overlap, add 1 extra minute to the cooking time.
- Do not stir the chicken and sauce before pressure cooking. The liquid needs to stay at the bottom of the pot.
- Allow a full 10-minute natural pressure release. Quick-releasing can cause the chicken to be undercooked.
- Chicken is done when it reaches 165°F. If needed, reseal the pot and cook for 2 more minutes.
- For thicker sauce, remove the chicken and simmer the sauce on “SAUTÉ.” Add a cornstarch slurry if desired.
- Slice the chicken against the grain for the juiciest texture.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make BBQ Chicken in the Instant Pot Step by Step
Prep: Gather up and measure out all of the ingredients needed to make this BBQ chicken recipe. This will help the recipe move more quickly.
Season the Chicken: In a small bowl, mix 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of pepper. Rub the spice mix and 1 tablespoon of olive oil onto 4 boneless, skinless chicken breasts until evenly coated.
Brown the Chicken: Add 2 tablespoons olive oil to your Instant Pot and press the “SAUTÉ” 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. We’re not aiming to cook the chicken through at this point; we just want to get a nice sear on the outside to help add flavor and help the seasonings stick.
Add the Sauce: Press the “CANCEL” button on your Instant Pot. To the empty Instant Pot, add 1 cup of low-sodium chicken broth and ½ cup of BBQ sauce (save the rest for brushing on later), and scrape up any browned bits that have clung to the bottom of the pot to avoid a “burn” notice. Add all 4 seared chicken breasts back into the pot, making sure they are nestled in the sauce. Do not stir to coat the chicken breasts; this could also trigger a “burn” notice on your pot during cooking.
Cook the BBQ Chicken: Make sure the steam release valve is set to “SEALING”, then click the “MANUAL” button and set the timer for 10 minutes (add an extra minute if your chicken breasts overlap). 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. The chicken should be cooked through to 165°F at this point. If it is not cooked through, reseal the pot and cook for another 2 minutes.
Brush with Sauce: Once the chicken is cooked, remove it from the Instant Pot and place it 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. Alternatively, you can turn the pot back to “SAUTE” and cook down the BBQ sauce/broth mixture until thickened to your liking. Optionally, add a slurry of 1 teaspoon of cornstarch and 1-2 teaspoons of cold water to thicken the sauce even more.
How to Store, Freeze, and Reheat
Store leftover Instant Pot BBQ chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 7-10 minutes or slicing cold and serving with salads.
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