Instant Pot BBQ Chicken
This Instant Pot BBQ Chicken is an easy shredded chicken recipe perfect for wraps or sandwiches!
Servings: 4 servings
Equipment
- Instant Pot or Electric Pressure Cooker
Ingredients
- 1 ½ cups bbq sauce divided
- ½ cup chicken broth
- 2 tablespoons Italian Dressing
- 1 ½ pounds chicken breast
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
Instructions
- In a small bowl, whisk together the broth, dressing, and 1/2 cup of the bbq sauce. Pour into the bottom of the instant pot.
- Season chicken with salt, pepper, garlic powder, onion powder and paprika and add to the pot.
- Seal the instant pot and make sure you've closed the pressure valve. Cook the chicken on HIGH pressure for 10 minutes. Natural release for 5 minutes then quick release the remaining pressure.
- Once all pressure is released, add remaining bbq sauce and shred with two forks. Serve as desired.
Notes
- You can swap breasts for boneless, skinless thighs, just add about 7 minutes to the cook time.
- For frozen chicken, it will take longer to come up to pressure and you'll need to add 5 minutes to the cook time.
- To double the recipe: Add 5 minutes to the cook time. It will take about 10 minutes to come up to pressure, then cook for 15 minutes, then natural release for 5 minutes and finish with quick release.
Nutrition
Calories: 379kcal | Carbohydrates: 44g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 1590mg | Potassium: 878mg | Fiber: 1g | Sugar: 36g | Vitamin A: 290IU | Vitamin C: 2.7mg | Calcium: 44mg | Iron: 1.3mg
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