Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce
This is one of those recipes that just works. Everything goes into one pot, press a button, and you get juicy, tender BBQ chicken. No grill, no hassle. The Instant Pot locks in flavor and makes the meat easy to shred. Perfect for sandwiches, wraps or simple weeknight dinners. It’s forgiving, flexible, and hard to mess up.
Servings
Ingredients
- 250 ml chicken stock or water
- 1000 g chicken thighs
- 500 g chicken breast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 350 ml BBQ sauce
- 1 medium onion (grated, incl. juice)
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
Instructions
- Pour stock or water in first250 ml chicken stock or water
- Place chicken op top1000 g chicken thighs, 500 g chicken breast
- Add BBQ sauce, onion, sugar, Worcestershire and spices1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 350 ml BBQ sauce, 1 medium onion (grated, incl. juice), 2 tbsp brown sugar, 1 tbsp Worcestershire sauce
- Do not stir
- Cook high pressure: 15 minutes
- Natural release: 10 minutes
- Remove chicken and shred
- Reduce sauce on sauté and add chicken back in
Drink pairing
This Instant Pot pulled chicken is tender, juicy, and full of savory sweet flavors. Drinks with freshness, gentle acidity, or light smokiness pair especially well and help balance the richness of the sauce and soft texture of the chicken.
Alcoholic
- Zinfandel or a fruit forward Pinot Noir
- Dry Rosé for a fresher lighter pairing
- Amber Ale or a lightly hoppy IPA
Non alcoholic
- Sparkling iced tea with lemon or a smoked apple ginger cooler
Nutrition per serving
Calories: 609kcal (30%) | Carbohydrates: 36g (12%) | Protein: 46g (92%) | Fat: 30g (46%) | Saturated Fat: 8g (50%) | Cholesterol: 217mg (72%) | Sodium: 1367mg (59%) | Potassium: 878mg (25%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 479IU (10%) | Vitamin C: 3mg (4%)
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