Instant Pot Chicken Recipes BBQ

Okay, friend, let’s be real. You’ve got that craving for smoky, sweet, tangy BBQ chicken, but you also want to binge-watch that new show and not spend all day glued to the stove, right? SAME. Enter your kitchen superhero: the Instant Pot. And me, your culinary sidekick, ready to show you how to make magic with minimal effort. Get ready for some seriously good eats!

Why This Recipe is Awesome

This isn’t just a recipe; it’s a legitimate life hack. It’s so foolproof, even your cat could probably follow it (if they had opposable thumbs, of course). We’re talking ridiculously tender, fall-apart chicken bathed in glorious BBQ sauce, all happening in a blink of an eye. Seriously, you’ll feel like a gourmet chef without the actual gourmet effort. Less time cooking, more time living your best life. Win-win!

Plus, it’s incredibly versatile. Sandwiches, tacos, salads, on its own with a fork – the world is your oyster. And the clean-up? Practically non-existent. **You’re welcome.**

Ingredients You’ll Need

Gather ’round, pantry explorers! Here’s what you’ll need to make this magic happen:

• Chicken: About 2 lbs of boneless, skinless chicken breasts or thighs. Use whatever floats your boat (or is on sale). I’m not judging.
• BBQ Sauce: 1-1.5 cups of your favorite BBQ sauce. **Don’t skimp here; life’s too short for bad BBQ sauce.**
• Chicken Broth: ½ cup. Just a little liquid gold to get things going and prevent that dreaded ‘Burn’ notice.
• Onion Powder: 1 teaspoon. Because everything is better with a hint of oniony goodness.
• Garlic Powder: 1 teaspoon. For that essential flavor kick. Vampires beware!
• Smoked Paprika: 1 teaspoon. Not just for color, friend, but for an extra layer of smoky flavor that tricks everyone into thinking you used a grill.
• Olive Oil: 1 tablespoon. For searing the chicken and building those foundational flavors.
• Optional but Recommended: A pinch of salt and pepper for the chicken before searing.

Step-by-Step Instructions

1. Prep Your Chicken: Pat your chicken pieces dry with paper towels. Sprinkle them with a little salt, pepper, and a bit of that smoked paprika. You’re seasoning for success!
2. Sauté Time: Hit the ‘Sauté’ button on your Instant Pot and add the olive oil. Once hot, sear the chicken for 2-3 minutes per side until it’s nicely browned. We’re building flavor, baby! You don’t need to cook it through.
3. Deglaze Like a Pro: Remove the chicken. Pour in the chicken broth and use a wooden spoon to scrape up any delicious browned bits from the bottom of the pot. **This step is crucial to avoid the ‘Burn’ notice!**
4. Pile and Pour: Return the chicken to the Instant Pot. Sprinkle in the onion powder and garlic powder. Now, pour that glorious BBQ sauce all over the chicken. Resist the urge to stir it in too much – we want the liquid on the bottom.
5. Pressure Cook Magic: Secure the lid, make sure the venting knob is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High for 10 minutes for chicken breasts or 12 minutes for thighs.
6. Release the Pressure (and the Flavor!): Once the cooking time is up, do a Natural Pressure Release for 5 minutes, then carefully do a Quick Release. Your kitchen will smell amazing, FYI.
7. Shred It Up: Carefully remove the chicken from the pot and place it in a large bowl. Using two forks, shred the chicken to your desired consistency. It should be ridiculously tender and fall apart easily.
8. Sauce It Up: Return the shredded chicken to the pot with all that luscious BBQ sauce. Stir it all together until every strand of chicken is coated in deliciousness.
9. Serve and Enjoy: That’s it! Serve it up on buns, with mac and cheese, in tacos, or just straight from the pot with a fork. You earned it!

Common Mistakes to Avoid

• Skipping the Deglaze: Thinking those yummy browned bits at the bottom of the pot will just “magically disappear” after you add liquid. Nope! They’re the prime culprits for a ‘Burn’ notice. **Always deglaze!**
• Not Enough Liquid: Forget to add broth or water? The Instant Pot needs liquid to build pressure. Don’t leave it high and dry!
• Overfilling the Pot: Trying to cram in too much chicken. Your Instant Pot needs room to work its magic. Don’t suffocate it, especially when pressure cooking.
• Forgetting the Sealing Ring: The classic “Why won’t my Instant Pot pressurize?!” moment. A quick check usually reveals the rubber ring isn’t properly seated. It happens to the best of us!

Alternatives & Substitutions

Feeling adventurous? Or maybe you just don’t have something on hand? No worries, I’ve got you:

• Chicken Cuts: If you only have bone-in chicken, you can still use it! Just add a few minutes to the cooking time (about 15-18 minutes) and remove the bones before shredding.
• BBQ Sauce: Homemade vs. store-bought? Your call! If you’re feeling ambitious, whip up your own. Otherwise, grab your favorite bottle. Want a spicy kick? Add a dash of hot sauce to the BBQ sauce before cooking.
• Smoky Flavor Boost: If you don’t have smoked paprika, regular paprika works fine, but you’ll miss a bit of that depth. You could add a tiny splash of liquid smoke (and I mean tiny!) if you’re really craving that campfire vibe.
• Vegetarian Version? You could totally adapt this using jackfruit or chickpeas! Just adjust cooking times accordingly.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly humorous, of course):

1. Can I use frozen chicken? Oh, absolutely! The Instant Pot is a miracle worker. Just add about 5-7 minutes to the cooking time (so 15-17 minutes total for breasts), and don’t bother searing.
2. How long does this last in the fridge? If it even makes it past day one without being devoured, it’ll last 3-4 days in an airtight container. Good luck with that, though.
3. What should I serve it with? Seriously, what *wouldn’t* you serve it with? Think coleslaw, mac and cheese, cornbread, a mountain of fries, on a baked potato, in a salad… the options are endless, IMO!
4. Can I make it spicier? Heck yeah! Add some red pepper flakes with your seasonings, or choose a spicy BBQ sauce. A dash of cayenne pepper works wonders too.
5. My BBQ sauce seems thin after shredding the chicken, what gives? Don’t panic! You can hit ‘Sauté’ again and let it simmer for a few minutes, stirring occasionally, until it thickens up to your liking. Easy peasy.
6. Can I use chicken thighs with bones in? Yes, you can! Just increase the pressure cooking time to 15-18 minutes. The meat should fall right off the bone for easy shredding.

Final Thoughts

So, there you have it, chief! You just made BBQ chicken that tastes like you slaved over a grill for hours, all while barely lifting a finger. Your secret is safe with me. Now go forth and conquer your cravings! And maybe invite a friend over to show off your new culinary prowess. You deserve all the accolades (and the second helping). Happy cooking!