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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10
Calories 304kcal
Author Gary White


  • 1 small yellow onion sliced
  • 10 garlic cloves
  • 1 bay leaf
  • 5 lb. whole chicken
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/3 cup molasses
  • 1/4 cup apricot preserves
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. vegetable oil
  • 1 tsp. garlic minced
  • 2 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 1 Tbsp. hot sauce


  • 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.


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