Instant Pot BBQ Chicken
Instant Pot BBQ Chicken
My Crockpot BBQ Chicken has been a fan favorite for years. It’s got all the tangy-sweet flavor of a great BBQ-grilled chicken, but with an extra kick from the quarter-cup of zesty Italian dressing stirred into the sauce. And better still, the Crockpot does all the work for you. What could be better?
Only one thing, obviously: the same recipe made in an Instant Pot!
Believe it or not, this Instant Pot BBQ Chicken is even easier than the original Crockpot version. You don’t have to season the chicken first or mix up the sauce in a separate bowl. Just throw everything right into the pot, mix it up evenly, and set it to manual mode for five minutes. Yes, you heard me – just five minutes is all it takes to cook that chicken to perfection.
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Once you’ve let the pressure off, you’ll have chicken so tender you can shred it with two forks, dripping with tangy, zesty sauce. Serve it up on buns with all your favorite sides – and don’t forget the coleslaw!
Instant Pot BBQ Chicken
Ingredients:
2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Directions:
1.
Mix the ingredients together in the instant pot and then place the chicken breasts inside, coat with the sauce mixture and try to have the chicken be in an even layer.
2. Twist on the locking lid and set the valve to sealing.
Select manual mode for 5 minutes.
At the end of the pressurized cook time let the pot natural pressure release for 8 minutes. *This time may need to be adjusted depending on the thickness and over all size of the chicken breasts you’re using. The ones I typically use for this are on the smaller side.
3.
Quick release the remaining pressure and remove the lid carefully.
Use forks to pull the chicken part and mix well into the sauce.
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Instant Pot BBQ Chicken
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Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 cup BBQ sauce
- 1/4 cup Zesty Italian dressing
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- salt to taste
Instructions
- 1. Mix the ingredients together in the instant pot and then place the chicken breasts inside, coat with the sauce mixture and try to have the chicken be in an even layer.
- 2. Twist on the locking lid and set the valve to sealing. Select manual mode for 5 minutes. At the end of the pressurized cook time let the pot natural pressure release for 8 minutes. *This time may need to be adjusted depending on the thickness and over all size of the chicken breasts you’re using. The ones I typically use for this are on the smaller side.
- 3. Quick release the remaining pressure and remove the lid carefully. Use forks to pull the chicken part and mix well into the sauce.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I looked at your Instant Pot BBQ chicken recipe and it does not say anything about adding water prior to starting the program. Do you add a cup of water to your recipe?
No Carrie. No water needed.
Yum! Looks delicious and I’ll definitely give this one a try. The Instant pot definitely makes life easier in the kitchen, doesn’t it?
we just bought an Instant pot, we have been using it regularly! It’s the best, and this recipe seems delicious. It’s on my to do list.
Thanks Corey
How would you adjust this if your chicken was frozen?
Thanks, Roger
High or low pressure for 5 minutes?
Thanks!
High pressure.
This is delicious! I made with boneless skinless chicken thighs. I did sautés the chicken before putting in the IP & then pressured for 14 min with about 8 min natural release. I took the chicken out of the pot & then set to sauté for about 5 minutes to thicken & reduce the sauce. My husband loved it so much he wanted it again two days later! Very good! (I did sprinkle the brown sugar on top of everything before cooking rather than mixing it into the sauce. Everything cooked well & no burn notice at all.)
Making this for the third time!!! Love this recipe. I left out the brown sugar because I am diabetic.
My first instant pot “food burn” with this recipe 🙁
Yes, I followed to the letter.
How would you adjust the time for frozen chicken breasts?
Instead of the 5 mins, I would do 10, and then the same natural release that is stated in the recipe.
This is the only way my family will eat pulled chicken, but we put it on nachos.