Instant Pot Pulled Chicken
This saucy pulled chicken is tender, easy to shred, and ready much faster than a slow-cooked version. Serve it on buns, over rice, in tacos, or tucked into baked potatoes for a flexible weeknight meal.
- Total time
- 40 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 10mCook 30mAmericanInstant Pot
Pulled chicken is the kind of recipe that makes dinner feel handled. The Instant Pot cooks the chicken quickly under pressure, then the meat shreds right into the sauce.
This version uses boneless, skinless chicken breasts, barbecue sauce, onion, garlic, broth, and a few pantry seasonings. The broth gives the pot enough liquid to come to pressure, while the sauce thickens after cooking.
Pile the chicken onto sandwich buns, spoon it over rice, or use it as a filling for tacos and wraps. It also reheats well, so it is a smart make-ahead option for busy weeks.
01What you'll need
Ingredients
11 items · 6 servings
- 2 pounds boneless, skinless chicken breasts
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup barbecue sauce
- 1/2 cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
02How to make it
Step-by-step
1. Layer the aromatics
Add the sliced onion and minced garlic to the bottom of the Instant Pot insert. Spread them out so they help keep the chicken from sitting directly on the base of the pot.
2. Add the chicken
Place the chicken breasts on top of the onion. If the pieces are very thick, leave them whole but try to arrange them in a mostly even layer so they cook at the same rate.
3. Stir the sauce
In a bowl or large measuring cup, stir together the barbecue sauce, chicken broth, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, salt, and pepper. Pour the sauce over the chicken.
4. Pressure cook
Lock the lid in place and set the valve to sealing. Cook on High Pressure for 10 minutes. The pot will take about 8 to 12 minutes to come to pressure before the cook time starts.
5. Let the pressure release
When the cook time ends, let the pressure release naturally for 10 minutes. This means you do not touch the valve yet. After 10 minutes, carefully move the valve to venting to release any remaining steam.
6. Check and shred
Open the lid and check that the chicken has reached 165°F in the thickest part. Move the chicken to a cutting board and shred it with two forks. Shredding means pulling the meat apart into thin pieces.
7. Thicken the sauce
Set the Instant Pot to Sauté. Simmer the sauce for 3 to 5 minutes, stirring often, until it looks slightly thicker. If the sauce is already thick enough for you, skip this step.
8. Toss and serve
Return the shredded chicken to the pot and stir until every piece is coated. Taste and add a little more salt, pepper, vinegar, or barbecue sauce if needed. Serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Cook and shred the chicken up to 3 days ahead. Store it with the sauce so the meat stays moist.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or in a covered skillet with a splash of broth or water.
- Freezing: Freeze cooled pulled chicken in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Chicken swaps: Boneless, skinless chicken thighs work well and stay especially juicy. Cook them for 12 minutes on High Pressure, then use the same 10-minute natural release.
- Sauce swaps: Use a smoky, spicy, or lower-sugar barbecue sauce depending on your taste. Because sauces vary a lot in salt and sugar, taste before adding extra salt.
- Avoid the burn notice: Do not reduce the broth, and avoid stirring thick barbecue sauce into the very bottom before cooking. Layering the onions first helps protect the sauce from scorching.
Cook's note
Nutrition is calculated for the pulled chicken only and does not include buns, rice, coleslaw, cheese, or other serving additions.
04Frequently asked
Questions & answers
Can I use frozen chicken breasts?
Yes, but the pieces should be separated, not frozen into one solid block. Cook frozen chicken breasts on High Pressure for 14 to 16 minutes, depending on thickness, followed by a 10-minute natural release. Always check for an internal temperature of 165°F.
Why is my pulled chicken watery?
Chicken releases liquid as it cooks, and the Instant Pot traps that moisture. Use the Sauté setting after cooking to simmer the sauce for a few minutes. The sauce will reduce, which means some water cooks off and the flavor becomes more concentrated.
Can I make this without barbecue sauce?
Yes. Use salsa, enchilada sauce, or a tomato-based sauce instead. Keep the total sauce and liquid amount about the same so the pot can come to pressure safely.
How should I serve Instant Pot pulled chicken?
It is great on sandwich buns, in tacos, over rice, on nachos, stuffed into sweet potatoes, or served with slaw and pickles. For a lighter plate, serve it with a salad or roasted vegetables.
Can I double the recipe?
Yes, if your Instant Pot is large enough and you do not fill it past the max fill line. Keep the cook time the same, but expect the pot to take longer to come to pressure.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat4 g
- 5%
- Saturated Fat0.9 g
- 5%
- Cholesterol111 mg
- 37%
- Sodium772 mg
- 34%
- Total Carbohydrate23 g
- 8%
- Dietary Fiber1 g
- 4%
- Total Sugars17 g
- Protein35 g
- 70%
- Vitamin D0 mcg
- 0%
- Calcium36 mg
- 3%
- Iron1.4 mg
- 8%
- Potassium775 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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