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Instant pot bbq shredded chicken on a bun with coleslaw.
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Instant Pot BBQ Pulled Chicken

Instant Pot BBQ Pulled Chicken is a weeknight favorite! It's saucy, tender, easy to make, and only requires 10 minutes of prep.
Course Main Course
Cuisine American
Diet Kosher
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 245kcal
Author Alana Lieberman
Cost $15

Equipment

Ingredients

For the Instant Pot BBQ Pulled Chicken

  • 1 ½ cups sliced yellow onion (about ½ an onion)
  • 1 teaspoon minced garlic (about 1 garlic clove)
  • ½ cup water
  • 3 boneless skinless chicken breasts (about 2 pounds)
  • 1 cup bbq sauce
  • ½ cup unsweetened applesauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon light brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Homemade Coleslaw

  • 16 ounces classic coleslaw salad mix
  • 1 scallion (greens only) sliced thin
  • ¼ cup mayonnaise
  • 1 tablespoon sugar
  • ¼ of a lemon juiced
  • ½ tablespoon white vinegar
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon celery seed

Instructions

  • Add the onion, garlic, and water to the bottom of your instant pot.
  • Place chicken breasts on top, along with the rest of the pulled chicken ingredients.
  • Cover instant pot and set valve to the "sealing" position. Pressure cook on high for 8 minutes.
  • Once the timer is up, allow to naturally release for 10 minutes before switching the valve to "venting" and manually releasing any additional pressure.
  • Remove the chicken to a cutting board. Set the instant pot to the sauté setting and allow the remaining sauce to simmer for about 15 to 20 minutes to thicken.
  • Meanwhile, shred the chicken with two forks. Place shredded chicken into a mixing bowl and top with the thickened sauce. Stir to coat the chicken in sauce.
  • Make the coleslaw: Combine slaw mix and sliced scallions in a large mixing bowl. In a small mixing bowl, combine mayonnaise through celery seeds. Add the mayonnaise mixture to the slaw and toss to coat. Allow to sit for a few minutes before serving.
  • Serve instant pot bbq pulled chicken on a bun topped with homemade coleslaw, extra bbq sauce, and pickles.

Notes

  1. Other serving ideas include: serving on top of a salad, inside a baked potato, wrapped in a tortilla, as the base of a quesadilla, a topping for a burrito bowl, as a side dish to scrambled eggs, or in place of the brisket in my bbq brisket mac and cheese.
  2. Make sure to add the ingredients to the pot in the order listed. If you add the bbq sauce to the bottom, you might trigger a burn warning.
  3. Nutrition facts do not include the homemade coleslaw.

Nutrition

Calories: 245kcal | Carbohydrates: 28g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 721mg | Potassium: 612mg | Fiber: 1g | Sugar: 21g | Vitamin A: 148IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg