Instant Pot BBQ Chicken (Easy & Juicy)

When life gets busy and everyone’s hungry, Instant Pot BBQ Chicken is my weeknight hero. It’s quick, foolproof, and always a crowd-pleaser. I love that I can get tender chicken smothered in tangy-sweet sauce without hovering over the stove. And since it’s an Instant Pot Recipe, it’s ready in a fraction of the time compared to oven-baking.

The best part? This chicken pairs with so many sides. I often make it when I’ve got leftover veggies or need a break from more complicated meals. If you’ve enjoyed my air fryer eggplant parmesan, this recipe has that same “comfort food but lighter” feel.

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What You’ll Need

Here’s what you’ll need for this quick Instant Pot BBQ chicken recipe:

• Chicken breasts or thighs – I usually grab boneless skinless, but thighs stay extra juicy.
• BBQ sauce – Pick your favorite; I go for smoky-sweet.
• Chicken broth or water – This keeps the Instant Pot from giving you the dreaded burn notice.
• Garlic powder & onion powder – Simple pantry flavors that never fail.
• Paprika & chili powder – Add a little warmth without too much spice.
• Salt & black pepper – Always to taste.
• Fresh parsley – I like sprinkling some on top for a fresh finish.

Tip: I keep extra broth frozen in cubes just for recipes like this. Handy and no waste! If you’ve tried my pressure cooker chicken enchiladas, you’ll recognize that same “saucy chicken comfort” here too.

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Step-by-Step Guide to Instant Pot BBQ Chicken

Just a few simple steps and dinner is served. If you’ve used your Instant Pot for soups like my slow cooker minestrone soup, you’ll love how quickly it handles chicken too.

Step 1 — Season the chicken

Pat chicken dry, then rub with garlic powder, onion powder, paprika, chili powder, salt, and pepper. I like to season generously so the flavors really pop under the sauce.

Step 2 — Add liquid to the pot

Pour in chicken broth (or water) first. This prevents burning and keeps the chicken juicy.

Step 3 — Arrange chicken and sauce

Place chicken in the Instant Pot. Pour about half the BBQ sauce over the top. Save the rest for later so it doesn’t get too watered down during cooking.

Step 4 — Pressure cook

Seal the lid and cook on High Pressure for 10 minutes (for breasts) or 12 minutes (for thighs). Let it naturally release for 5 minutes, then quick release the rest.

Step 5 — Add more BBQ sauce

Transfer chicken to a plate, brush with the reserved sauce, and let it rest for a few minutes. Sometimes I pop mine under the broiler for 2–3 minutes to caramelize the top.

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Pro Tips & Easy Swaps

• Use thighs if you want extra tenderness.
• Don’t skip the broth—it’s key for pressure cooking.
• Make it spicy with chipotle BBQ sauce or cayenne.
• For shredded BBQ chicken, cook, shred, then toss in sauce.
• Double the batch and freeze extras for meal prep.
• Try homemade BBQ sauce if you want full control of flavor.
• Add sliced onions before cooking for extra sweetness.
• If your sauce is too thin, simmer on Sauté after cooking.

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Serving Ideas & Variations

This chicken is versatile—I use it in so many ways! Serve it:

• Over rice with extra sauce.
• In sandwiches or sliders with coleslaw.
• On a salad with corn and avocado.
• Alongside roasted veggies.
• With mac and cheese for true comfort food.
• Shredded into quesadillas or wraps.
• With grilled corn on the cob in summer.

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Common Mistakes (and How to Fix Them)

• Burn notice: Always add broth first before BBQ sauce.
• Dry chicken: Use thighs, or don’t overcook.
• Too watery sauce: Simmer on Sauté until thickened.
• Flavor too mild: Add more spice rub or a smoky BBQ sauce.

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Frequently Asked Questions

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You’ll Also Love

• Instant Pot Shrimp Alfredo – creamy and comforting, ready in no time.
• Instant Pot Oatmeal – cozy and perfect for busy mornings.
• Instant Pot Vegetable Soup – healthy, hearty, and simple.

If you’re building your collection, browse more Instant Pot Recipes.