Ive had a bit of an obsession with BBQ sauce lately and I’m not sure why because growing up it was totally not my thing. Im not a fan of BBQ chicken and in general don’t like smoky flavors but this IP shredded bbq chicken is so moist and flavorful that it’s won me over!

Here’s how you can enjoy this BBQ Chicken:

  1. On top of a salad (hot or cold)
  2. In a bun- sorta like a sloppy joe with some slaw on top !
  3. Inside of grilled cheese a crispy bbq chicken melt sounds amazing!

This BBQ chicken is also great to make for meal prep and will last in the fridge for a few days!

Enjoy the recipe and if you make it, please be sure to tag me on @thechutneylife so I  can see all of your creations!

Instant Pot BBQ Chicken

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Prep Time 15 mins
Cook Time 20 mins
Servings 4

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 cup sliced red onions
  • 1 cup sliced green bell peppers
  • 2 tbsp minced garlic
  • 1/2 cup chicken broth
  • 1 cup BBQ sauce ( I prefer Sweet Baby Ray's)
  • 1 tsp coirander powder
  • 2 tsp cumin powder
  • 1 tsp red chili powder
  • 1/4 cup finely chopped cilantro
  • 2 serrano chilis, diced small
  • 1/2 tsp cumin seeds
  • 1/4 tsp salt
  • 2 tbsp oil

Optional Slaw (if making for a burger):

    Mix the following together in a large bowl a few minutest before serving:

    • 2 cups shredded cabbage
    • 2/3 cup mayo
    • 2 cloves garlic, grated
    • 2 tsp paprika
    • 1/4 cup roughly chopped pickled jalapeños
    • 1/4 cup finely chopped cilantro
    • 1/2 tsp cumin
    • 1 tsp sriracha
    • 2 tsp honey

    Instructions
     

    • With the Instant Pot on saute mode, heat 2 tbsp of oil. Once the oil is hot add the cumin seeds and green chilis and let them cook for about 30 seconds.
    • Next add in the sliced onions and bell peppers and cook for about 2-3 minutes. Add the garlic, rest of the spices, salt and stir for a few seconds and hit cancel on the Instant Pot. The IP will still be hot , so stir the garlic and spices for about 30 seconds until garlic is fragrant. Add the chicken broth and use a spatula to scrape up any stuck on spices or bits from the bottom of the pot.
    • Add the chicken breasts , stir them around to coat with spices and place 1 cup of bbq sauce right on top of the chicken but to do not mix it in. Close the lid on the IP and turn it on to Pressure Cook mode on High for 12 minutes. Manual release after 15 minutes.
    • Open the lid and use tongs to remove the chicken breasts on to a plate. Place the IP back on saute mode and the liquid simmer for about 6-8 minutes until it slightly thickens. Meanwhile use forks (or you can throw the chicken breasts into a stand mixer with the paddle attachemnt to shred it faster) and shred the chicken into as fine or as big pieces as you like.
    • Throw the chicken back into the IP, mix it well and hit cancel. Add the cilantro, mix well and place a lid on the IP for about 10 minutes. Give it another stir after 10 minutes and add more bbq sauce if you like or if you want it thicker, and less liquid-y you can place it back on saute mode and continue to simmer it to reduce the liquid.
    • Enjoy in sliders with the slaw, in tacos or on its own!