Get dinner on the table in less than 30 minutes with this Instant Pot BBQ chicken recipe! Perfectly sweet, tangy and sticky this BBQ chicken breast recipe is a keeper!
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.
Video
Notes
Allow the Instant Pot to naturally release. If you quick release it, the chicken may not be fully cooked through.
Storage: Store instant pot BBQ chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or slice cold and serve with salads.