Instant Pot BBQ Chicken Recipe

4.56 from 63 votes

Layers of smoky dry rub, a quick sear, and sweet BBQ sauce make this Instant Pot BBQ chicken irresistibly tender and perfect for busy nights.

Prep Time5

Cook Time15

Release pressure10

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 567kcal

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.

*This recipe works with boneless, skinless chicken breasts or thighs. No cook time adjustment needed.

**Use your favorite store-bought sauce or make your own. I love using a tangy, slightly sweet sauce for this recipe.

Tips:

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.

Meal Prep: This chicken stores and reheats well and is great for rice bowls, wraps, baked potatoes, or quesadillas.

Storage: Store 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.