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Pulled chicken is one of those wonderfully simple meals that feels like a treat every time. The Instant Pot keeps everything moist and flavorful while taking all the effort out of the process. The chicken thighs become tender enough to shred effortlessly, and the sauce cooks right along with the meat, soaking in smoky sweetness.
This recipe is perfect for easy barbecue sandwiches but versatile enough to use in bowls, wraps, sliders, or baked potatoes. It’s a reliable weeknight dinner, great for meal prep, and ideal for feeding a crowd without spending hours over the stove.
What You’ll Like About This Dish
Effortless cooking. The Instant Pot cooks the chicken quickly and evenly with almost no hands-on time.
Great flavor. Barbecue sauce, brown sugar, spices, and aromatics create a rich, balanced sauce.
Shreds beautifully. Chicken thighs stay moist and tender, perfect for sandwiches or meal prep.
Flexible serving ideas. Ideal for buns, bowls, wraps, and more.
Ingredient Notes
- Chicken thighs – Boneless, skinless thighs stay juicy and shred easily.
- Chicken broth – Adds moisture and prevents burning during pressure cooking.
- Onion – Provides savory depth to the sauce.
- Brown sugar – Balances the smoky and tangy flavors of the barbecue sauce.
- Paprika – Adds mild smokiness without overpowering the sauce.
- Garlic – Enhances the overall flavor.
- Barbecue sauce – Use your favorite brand; divided for cooking and finishing the dish.
Steps to Make Instant Pot Pulled Chicken
- Add the broth, chicken, onion, sugar, garlic, paprika, salt, and part of the barbecue sauce to the Instant Pot.
- Seal the pot and pressure cook until the chicken is tender enough to shred.
- Let the pot naturally release for a few minutes before opening.
- Stir in the remaining barbecue sauce.
- Shred the chicken with forks or a mixer.
- Simmer briefly to thicken the sauce.
- Serve the pulled chicken on buns or as desired.
Tips
- For quicker shredding, use a stand mixer with the paddle attachment.
- If the sauce is too thin, simmer a few extra minutes to reduce it.
- Taste and adjust seasoning after shredding—barbecue sauces vary widely.
- Use thighs for best results; breasts can be used but may be slightly drier.
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.
Recipe Variations
- Spicy version. Add cayenne, chipotle powder, or hot sauce for heat.
- Smoky flavor. Stir in a little smoked paprika or a splash of liquid smoke.
- Honey barbecue. Add a tablespoon or two of honey before simmering.
- Carolina-style. Use vinegar-based barbecue sauce for tangier pulled chicken.
- Tex-Mex version. Add chili powder and cumin, and serve with tortillas and toppings.
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.
How to Store
Refrigerate: Store in an airtight container for up to 4 days. The sauce will thicken as it chills.
Freeze: Portion the pulled chicken into freezer bags or containers and freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or barbecue sauce if needed to loosen the mixture.
Instant Pot Pulled Chicken
Ingredients
- 1 cup low sodium chicken broth
- 3 pounds boneless chicken thighs
- 1 medium onion, diced
- 3 tbsp brown sugar, packed
- 1 tsp minced garlic
- ½ tsp sweet paprika
- ½ tsp kosher salt
- 1 ½ cups BBQ sauce, divided
- 8 hamburger buns
- lettuce and dill pickle slices (optional), for serving
Recommended Equipment
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. Spoon 1/2 cup of BBQ sauce over the ingredients in the Instant pot, without stirring.1 cup low sodium chicken broth | 3 pounds boneless chicken thighs | 1 medium onion | 3 tbsp brown sugar | 1 tsp minced garlic | 1/2 tsp sweet paprika | 1/2 tsp kosher salt | ½ cups BBQ sauce
- 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. Remove the chicken to a bowl or the bowl of a stand mixer.
- Finish the Sauce: 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 thickened sauce.1 cups BBQ sauce
- Serve and Enjoy: Line buns with lettuce leaves, if desired, and fill with the saucy shredded chicken. Top with dill pickle slices, if using.8 hamburger buns | lettuce and dill pickle slices (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
