Instant Pot Pulled Chicken
Pulled chicken is an excellent way to enjoy delicious barbecue sandwiches, and the Instant Pot makes preparation and cooking effortless.
Pulled chicken is an excellent way to enjoy delicious barbecue sandwiches, and the Instant Pot makes preparation and cooking effortless. All you have to do is add the broth, chicken thighs, and seasonings to the pot, then cook! You’ll have perfectly tender cooked and shredded chicken in less than 1 hour!
?️ Recipe Variations and Serving Ideas
- Swap the barbecue sauce for buffalo sauce for spicy pulled chicken sandwiches.
- Serve in taco shells with shredded lettuce, cheese, and ranch or blue cheese dressing.
- Pile over baked potatoes or sweet potatoes for a hearty meal.
- Use in wraps with coleslaw for a refreshing crunch.
- Make a pulled chicken quesadilla or nacho platter for game day.
⏲️ Make It Ahead
You can cook the pulled chicken a day in advance. Once cooled, refrigerate it in an airtight container. Reheat gently in a saucepan or on the sauté setting of the Instant Pot with a splash of broth or barbecue sauce before serving.
? Cooking Tips
- Use chicken thighs for the juiciest texture, but breasts work if you reduce the cook time slightly.
- Don’t stir the sauce mixture before cooking to avoid a burn warning.
- Simmering the sauce after shredding the chicken thickens and enhances flavor.
How to Store Leftover Pulled Chicken
Refrigerator:
Store leftover pulled chicken in a shallow airtight container and refrigerate within 2 hours. It will keep for up to 4 days.
Freezer:
Cool the chicken completely, then transfer it to labeled freezer bags or containers. Freeze for up to 3 months for best quality. Thaw in the refrigerator overnight before reheating.
Instant Pot Pulled Chicken
Ingredients
- 1 cup chicken broth
- 2 1/2 to 3 pounds of boneless chicken thighs without skin
- 1 medium onion, diced
- 3 tablespoon packed brown sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1 1/2 cups bbq sauce, divided
Instructions
- Add Ingredients to the Instant Pot: Add the chicken broth to the Instant pot, followed by the chicken thighs, and diced onion. Sprinkle with the brown sugar, garlic, paprika, and kosher salt. Combine 1/2 cup of the barbecue sauce with Worcestershire sauce and spoon over the ingredients in the Instant pot, without stirring.
- Pressure-Cook: Lock the lid in place and ensure the knob is set to the sealing position. Set the pot to pressure cook, high pressure, for 15 minutes. When the time is up, let the pressure come down naturally for 10 minutes, then release the remaining steam.
- Finish the Dish: Add the remaining 1 cup of barbecue sauce to the Instant pot and stir; press the sauté setting and simmer for 5 to 10 minutes or until the sauce is thickened. Meanwhile, shred the chicken with 2 forks or in the stand mixer with the paddle attachment. Add the shredded chicken to the sauce.
- Serve and Enjoy: Fill buns with the shredded chicken mixture and extra barbecue sauce.
