Do you own an Instant Pot? If so, have you tried instant pot bbq chicken breasts? This method produces tender chicken breasts that are perfect for snacking, meal prepping, or using any dish that calls for cooked or shredded chicken. There’s a good chance that once you try it, you won’t be able to stop.
This simple Instant Pot BBQ Chicken Breast recipe takes 30 minutes from start to finish and is full of flavor. Use the chicken for sandwiches, salads, parties, or potlucks after cooking it with your preferred BBQ sauce. Like Instant Pot chicken breast, this easy recipe is a fan favorite.
Try this baked BBQ chicken instead of the Instant Pot BBQ chicken breast served over rice and broccoli if you don’t have a pressure cooker.
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How To Process Instant Pot Barbeque Chicken Breasts
This recipe for Instant pot barbeque chicken breasts is one of my favorites. After a long day, this is a simple, delicious, and reassuring meal.
When you have a large quantity of pressure cooker bbq chicken on hand, it can be used in almost any recipe, from chicken burritos and salads to sliders and wraps. It’s a nice complement to my daily brown rice or quinoa serving.
It’s easy to prepare a batch of this food on the weekend and have it last you all week. This is one of the most convenient ways to feed a large group of people when the weather is nice.
You could also prepare BBQ chicken in a slow cooker when you have more time. Except this you can try Popeyes Chicken Breast: The Best Brand Ever! and Best Chicken Breast Spanish: The Tastiest Recipes Ideas Ever!
Main Ingredients | Instant Pot Bbq Chicken Breasts
It would be best if you had these basic constituents to adapt this quick Instant Pot chicken recipe for BBQ to whatever ingredients you have. Additionally, it’s a breeze to prepare on weeknights when time is of the essence.
- Boneless chicken breasts, thighs, or a combination can be used. Chicken breasts without the bone will work, too. While cooking, they release additional juices, but we drain them before serving
- I used a basic homemade version for the barbecue sauce, but you can use whatever you like best from the store. Stubb’s is a favorite of ours. It’s important to use your preferred barbecue sauce, so please do
- Seasoning: salt, pepper, garlic powder, onion powder, and garlic powder. Smoked paprika and chili powder can be added for additional smoke and heat, respectively
- Chicken broth: Use this to dilute your barbecue sauce and avoid a burn alert. You can use water instead of chicken stock, but the breast meat will not be as flavorful
Direction To Make This | Instant Pot Bbq Chicken Breasts
- For this Instant Pot barbecue chicken, you can use a 3-quart, 6-quart, or 8-quart Instant pot. No matter how big or small the pot is, the cooking time will stay the same
- Put the chicken breasts on a large plate, and season them with half of the onion powder, garlic powder, salt, and pepper. Once you’ve finished seasoning one side, flip it over and repeat the process
- Add the chicken stock and half of the BBQ sauce to the bottom of the Instant Pot. There is no need to stir, but if you did, that is fine too. Next, spread the chicken breasts out in a single layer
- Seal the pressure cooker and set the pressure valve to the Sealing position before adding the chicken. Make an Effort to Apply Pressure In a pressure cooker; chicken breasts should be cooked for 15 minutes if they are more than 2 inches thick or 10 minutes on high pressure or Manual
- Turn the pressure valve to Venting and quickly release any remaining pressure after allowing pressure to drop naturally for 5 minutes
- To thicken the sauce, sauté the chicken after placing it on a plate and draining any excess liquid into a measuring cup or bowl. Saute the food by pressing the button and waiting for the temperature to read Hot. Saute the chicken for a few minutes with the remaining half cup of BBQ sauce or until the sauce has thickened
Notes
Chicken breasts cooked in the Instant Pot with barbecue sauce can be served either whole or sliced. Or make a pulled chicken out of it. Shred the chicken breasts directly into the pot and mix them with the barbecue sauce
Hints for Optimal Performance | Instant Pot Bbq Chicken Breasts
- Chicken can be shredded using a hand mixer. It rips to shreds in a matter of seconds. Possibly with some mess, but it would save a lot of time overall
- Species of chicken: Both boneless skinless chicken breasts and boneless skinless chicken thighs have the same cooking time. Chicken nuggets only need to be cooked for a total of 10 minutes
- Pick out a tasty barbecue sauce that everyone in the family will enjoy. When I’m not making my own, I reach for Stubb’s. The barbecue sauce you use in your Instant Pot will majorly impact the final flavor of the chicken you make
- Increase the quantity by two: Perfect for satisfying a hungry mob. You can easily double the recipe in a larger Instant Pot (either 6 or 8 quarts)
- To avoid a painful burn sugars in barbecue sauce can cause a painful reaction in some people. Avoid this by putting the sauce in last and the chicken broth first. It’s best to wait to stir the chicken until it’s finished cooking
Recipe of Instant Pot Bbq Chicken Breasts
Ingredients
- Boneless, skinless chicken breasts, 3 large 2lbs
- Onion powder, one teaspoon’s worth
- We’ll use 1 tsp of garlic powder
- A Half Teaspoon of Salt
- Pepper, black, 1/2 teaspoon
- Subdivide 1 cup of barbecue sauce
- Low-sodium chicken broth, 1/2 cup
Instructions
- Spice up your chicken breasts with onion powder, garlic powder, salt, and pepper on both sides. In other words, put aside
- Put chicken breasts and barbecue sauce (about half a cup) into the Instant Pot. Put the top back on, flip the valve to the Sealing position, and press the Pressure button. 15 minutes of cooking time on high or manual
- After ten minutes, the pressure should be reduced by switching the valve to the Venting position. Take the chicken out onto a plate and pour off any excess liquid
- Saute the food by pressing the button and waiting for the temperature to read Hot. After the chicken is cooking, add the remaining 1/2 cup of barbecue sauce and let it simmer for two to three minutes or until the sauce has thickened
Notes
- Defrost in the fridge overnight. Reheat in a pot over low heat, adding a splash of broth if necessary
- Cooking times for chicken breasts from the freezer should be the same as for fresh chicken, provided they are cooked separately
- We prefer using Stabb’s or making our healthy BBQ sauce
Pulled chicken: shred breasts with two forks and add them back to the pot with sauce and some of the cooking liquid you saved
Do You Know Exactly About Instant Pot?
Marketing-wise, the Instant pot is brilliant, especially for something as simple as a cooking appliance. This device is a pressure cooker that runs on electricity.
There have been pressure cookers for hundreds of years, and many of us have probably seen them in our grandmothers’ kitchens. One for the stove top, like the one Grandma used to have. A lock was involved, along with a great deal of foreboding over the possibility of its exploding.
The Instant Pot, thankfully, is an improvement over that. It is safer than the pressure cookers used on the stovetop in the days of yore because it is electric, uses less energy to heat, and has many modern safety features.
Consider that many different models of electric pressure cookers are currently available. Though I use an Instant Pot, most of the information I’m about to present is universally applicable to any electric pressure cooker.
For another, Instant Pot has a brilliant advertising campaign. It’s a catchy name for something surprisingly simple, and I’ll dispel some of the myths surrounding the instant concept in a minute.
While there are many advantages to using a pressure cooker, such as an Instant Pot, here are a few Put down the fork! Possession of a freezer that allows meat to be cooked from frozen Accelerated maturation of flavor
How Does It work?
In contrast to a stovetop pressure cooker, the Instant Pot only uses 11.6 psi of pressure. So instead of using a standard 250 F oven, it cooks at 242 F.
But in all honesty… In a nutshell, that’s all there is to it. Foods can be cooked quickly using a pressure cooker because of the steam magic that occurs when water is heated to high pressure. This is the rationale behind all the precautions, such as locking and sealing.
Now that you know the basics, let’s dig into whether or not you should invest in an Instant Pot.
Is It Good To Use?
Consider the following list of advantages and disadvantages of the Instant Pot before making your final decision
Its Benefits
- Compared to baking them in the oven, which can take anywhere from two to four hours, I can make a delicious brisket in the Instant Pot in just fifty-five. As you can see from the list of drawbacks, I don’t think it’s instant
- An energy-saving cooking container with insulation
- Safely prepare food, including meat: This is a huge perk if you like to keep your freezer stocked, but I don’t always remember to defrost it in time for dinner. The Instant Pot’s rapid heating process makes it a more reliable appliance than a slow cooker
- After a brief preparation period, leave the kitchen and let the pot cook itself
- If you prefer not to use non-stick surfaces, the standard pot is made of stainless steel with a stainless steel insert. As a result, it is safe to put in the dishwasher and can be used for food preparation without fear of leaching chemicals
All-in-one: Meats and vegetables can be browned in the pot using the saute function. This slow cooker allows you to brown meat, vegetables, and even potatoes in a single pot - Braises, soups, stews, and broth can benefit from a quick blast of high heat to release their flavors. More collagen is removed from the homemade bone broth in 2 hours than 24 hours using a stovetop or slow cooker. This is the best bone broth recipe for the Instant Pot
- The keep-warm function automatically engages after cooking, so leftovers stay warm for days. Food can be stored safely in the Instant Pot between 145 and 172 degrees Fahrenheit. Keep Warm can be activated for 10 hours, with a maximum of 99 and 50 minutes
Its Cons
- Despite its name and marketing, the Instant Pot is not instantaneous when building pressure and cooking food. Pressure cookers need time to build up steam and reach 242 degrees Fahrenheit. Water can be brought to pressure from a few minutes to thirty minutes, depending on the ingredients’ temperature
- The Instant Pot is cumbersome and challenging to clean. Additionally, it’s a pain to clean. Sealing rings and other crevices can trap odors, which can be problematic if you have a low tolerance for mess. The blue sealing rings I bought for sweet and savory purposes solved the problem
- A recipe’s complexity lies in the fact that the pot must be brought to pressure with a minimum amount of liquid that is neither too thick nor too sugary. There are a few specifics that need attention. When first learning to use a device, it’s best to stick with tried-and-true recipes. Required? Please visit the Facebook group that has nearly 2 million members
- Not everyone uses their Instant Pot to prepare nutritious meals. Therefore, pick and choose which healthier alternatives you will prepare
- The Instant Pot, like any other cooking method, has its limitations. You might not like pressure cooking if you don’t enjoy eating stews and sauces
FAQ
No. Due to the sugar content of BBQ sauce, a Burn warning may appear when using a pressure cooker. To avoid this, put some chicken broth into your Instant Pot first.
You can keep leftovers in the fridge for up to 5 days, or you can freeze them for up to 3 months, as long as you store them properly.
Remove from freezer at least 6 hours before serving. The best way to reheat this is in a pot over low heat with a splash of broth.
Conclusion
I love making these Instant Pot barbecue chicken breasts. This is the kind of dish that, at the end of a long day, is both simple and comforting.
Having a lot of pressure cooker bbq chicken on hand means you can throw it into just about any dish. We serve a wide variety of chicken dishes, including burritos, salads, sliders, and wraps. It goes well with my usual breakfast of brown rice or quinoa.