I know I’m onto a winner when even my picky eaters go back for seconds! This Instant Pot BBQ chicken breast recipe is so easy, so delicious, and seriously hard to beat. I love the flavor dry rub adds to the chicken and then topped with BBQ sauce… I mean, do I need to say more? This recipe has become a staple in my household, and I’m so excited to share it with you.

What’s in This Instant Pot BBQ Chicken Recipe?

I only use a handful of ingredients and my Instant Pot for this recipe, meaning less prep and fewer dishes to clean!

Chicken: I always use skinless chicken breasts, but chicken thighs also work great! You don’t need to adjust the cooking time if using thighs, but always double-check they’re cooked through. The internal temperature should reach 165°F. Spices: Chili powder, ground cumin, smoked paprika, onion powder, garlic powder, kosher salt, and pepper combine to make the best seasoning for this BBQ chicken recipe. Olive Oil: Helps the seasoning stick to the chicken and browns it nicely in the Instant Pot. Chicken Broth: For a little liquid in the Instant Pot to build up pressure, add flavor, and prevent burning. BBQ Sauce: Use your favorite store-bought sauce or make your own. I love using a tangy, slightly sweet sauce for this recipe.

How to Store and Reheat

Leftovers will stay fresh when covered in the fridge for up to 3 days. The chicken can be reheated in the oven at 350°F, but I love slicing and serving it with salads for lunch the next day.

How to Freeze

Once cooked, you can freeze these Instant Pot BBQ chicken breasts for up to 3 months. Just make sure they’re fully cooled to room temperature before freezing. Let them thaw overnight in the fridge before reheating.

Notes and Tips

It’s so important to let the Instant Pot do a natural release! If you try to a quick release it, the chicken won’t cook all the way through. Searing the chicken before adding the sauce helps create a nice crust and keeps the chicken tender.

How to Make Instant Pot BBQ Chicken Step by Step

Season the Chicken: In a small bowl, mix 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Rub the spice mix and 1 tablespoon olive oil onto 4 chicken breasts until evenly coated. Brown the Chicken: Add 2 tablespoons olive oil to your Instant Pot and press the saute button. Add the chicken breasts to the hot oil, two at a time, and cook for 2 minutes per side until browned. Repeat with remaining chicken breasts. Add the Sauce: Press the Cancel button on your Instant Pot. To the empty Instant Pot, add 1 cup chicken broth and 1/2 cup BBQ sauce. Add all 4 chicken breasts back into the pot, making sure they are nestled in the sauce. Cook the BBQ Chicken: Click the Manual button and set the timer for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before opening the valve and removing the chicken from the pot. Brush with Sauce: Once the chicken is cooked, remove it from the Instant Pot and place them on a plate or chopping board. Brush all sides of the chicken with 1 cup of BBQ sauce (total) until you’re happy with the amount of sauce on your chicken.

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