Instant Pot Pulled Chicken
This pulled chicken is tender and full of barbecue flavor. Serve on buns, or use as a topper for salads, nachos, or rice bowls.
July 20, 2021
84% would make again
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
5 minutes
5 min
Cook Time
45 minutes
45 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
5 minutes
5 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
- 1 whole chicken
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup low sodium chicken broth (240 mL)
- ½ cup barbecue sauce (120 g)
- bun, for serving - optional
Nutrition Info
- Calories 814
- Fat 55g
- Carbs 29g
- Fiber 0g
- Sugar 14g
- Protein 42g
Estimated values based on one serving size.
Preparation
- On a cutting board, pat the chicken dry with paper towels. Season all over with the salt and pepper.
- Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chicken, breast side-down, and cook until golden brown, about 5 minutes. Flip the chicken over with tongs and continue to cook until golden brown on the other side, about 5 minutes more. Remove the chicken from the Instant Pot and transfer to a clean cutting board.
- Place the trivet in the bottom of the Instant Pot and pour in the chicken broth. Place the chicken, breast side-up, on the trivet, and cover the pot. Set to manual pressure for 35 minutes. Once the timer is up, let the Instant Pot release naturally for 30 minutes.
- Remove the chicken with tongs and transfer to a cutting board. Use 2 forks to shred the meat, then transfer to a medium bowl. Discard the skin and bones. Add the barbecue sauce and stir until combined.
- Serve the chicken on the buns or as desired.
- Enjoy!
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