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    Home » Instant Pot

    Instant Pot Shredded Chicken with Homemade BBQ Sauce

    Published November 1, 2018. Last modified November 2, 2018 By Gary White

    616 shares
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    Instant Pot Shredded Chicken | The Foodie Eats

    Instant Pot Shredded Chicken

    With Homemade BBQ Sauce

    I know, I know... Does the Internet really need yet another Instant Pot shredded chicken recipe? But stick with me and hear me out as to why you should give this one a try. Really, there are 3 reasons... the flavor of using a whole chicken, the best homemade BBQ sauce (with some left for another recipe), and you get to make your own chicken stock with the leftover bones.

     

    Instant Pot Shredded Chicken | The Foodie Eats

     

    The Process

    Instant Pot Shredded Chicken | The Foodie Eats

    Add onions, garlic, and bay leaf to pot.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Place trivet on top of aromatics.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Then add 1 cup of water.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Season chicken liberally with salt and pepper, including inside cavity. Place chicken (breast side up) on top of trivet. Lock lid and cook for 45 minutes at high pressure.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Meanwhile... add all remaining ingredients to a microwave-safe bowl.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Whisk together and microwave until hot (about 2 minutes). Set aside.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Once cook time is complete, allow pressure to release naturally (about 20 minutes).

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Using the trivet, transfer chicken to a large bowl and allow to cool slightly.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Once cool enough to handle, remove all meat from bones.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Add 1 cup of sauce to chicken and mix well.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Add more sauce until your desired sauciness is reached.

     

    Instant Pot Shredded Chicken | The Foodie Eats

    There's a lot of meat there, so take your time to get ALL of it!

     

    Instant Pot Shredded Chicken | The Foodie Eats

    To make the most delicious chicken stock... Return carcass to pot...

     

    Instant Pot Shredded Chicken | The Foodie Eats

    Fill with water and cook for 60 minutes at high pressure, then quick-release pressure. Strain stock through a fine mesh strainer and store in an airtight container.

     

    And this is the AMAZING Result…

    Instant Pot Shredded Chicken | The Foodie Eats

     

    More Instant Pot chicken recipes:

    • Easy Pressure Cooker BBQ Chicken
    • Pressure Cooker Chicken Wings - Sweet, Spicy, Savory
    • Instant Pot Salsa Chicken with Lime and Black Beans
    • Instant Pot Chicken Chili - Easy & Delicious
    • Grandma B's Pressure Cooker Chicken and Rice
    • Instant Pot Chicken Noodle Soup

     

    ★ Did you make this Instant Pot Shredded Chicken ?

    Please give it a star rating below! ★

    Instant Pot Shredded Chicken | The Foodie Eats

    Instant Pot Shredded Chicken with Homemade BBQ Sauce

    This Instant Pot shredded chicken is full-flavored, easy to make, and has the most amazing homemade BBQ sauce that's sweet with just a hint of spice.
    4.20 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 10
    Calories: 304kcal
    Author: Gary White

    Ingredients

    • 1 small yellow onion sliced
    • 10 garlic cloves
    • 1 bay leaf
    • 5 lb. whole chicken
    • 1 cup ketchup
    • ½ cup brown sugar
    • ⅓ cup molasses
    • ¼ cup apricot preserves
    • 3 Tbsp. Dijon mustard
    • 2 Tbsp. apple cider vinegar
    • 2 Tbsp. vegetable oil
    • 1 tsp. garlic minced
    • 2 tsp. chili powder
    • ½ tsp. salt
    • ¼ tsp. black pepper
    • ¼ tsp. ground cloves
    • ¼ tsp. ground allspice
    • 1 Tbsp. hot sauce

    Instructions

    • Add onions, garlic, and bay leaf to pot. Place trivet on top of aromatics. Then add 1 cup of water. 
    • Season chicken liberally with salt and pepper, including inside cavity. Place chicken (breast side up) on top of trivet. Lock lid and cook for 45 minutes at high pressure.
    • Meanwhile… add all remaining ingredients to a microwave-safe bowl. Whisk together and microwave until hot (about 2 minutes). Set aside.
    • Once cook time is complete, allow pressure to release naturally (about 20 minutes). Using the trivet, transfer chicken to a large bowl and allow to cool slightly.
    • Once cool enough to handle, remove all meat from bones. Add 1 cup of sauce to chicken and mix well. Add more sauce until your desired sauciness is reached.

    Nutrition

    Calories: 304kcal | Carbohydrates: 19g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 442mg | Potassium: 488mg | Fiber: 1g | Sugar: 15g | Vitamin A: 540IU | Vitamin C: 6.2mg | Calcium: 55mg | Iron: 1.8mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

     

     

    And as Always… Please Pin & Share the Love!

    Instant Pot Shredded Chicken | The Foodie Eats

     

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Veronica

      May 31, 2021 at 6:32 am

      This chicken was delicious and so easy. I made a different bbq sauce as I don't eat cane sugar. I actually used smoked maple syrup in mine, but I'm sure this one is fantastic as well. Love inst pot.

      Reply
    2. Jennifer

      January 09, 2022 at 10:45 am

      1 star
      I’m hoping the chicken turns out good. After just ten minutes on the pressure timer I got the burn signal and all my aromatics were burned. How much more water than a cup should I put in at the beginning. This was obviously not enough liquid.

      Reply

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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    616 shares
    616 shares