Pulled BBQ Chicken (Instant Pot)

5 from 3 votes

Prep Time 5

Cook Time 10

Pressure Build 10

Total Time 25

Servings

Calories 303kcal

2 lbs chicken thighs raw, boneless and skinless, with as much fat trimmed off as possible
¼ cup BBQ seasoning I use this homemade brown sugar BBQ seasoning
½ cup chicken broth low sodium
½ cup bbq sauce I prefer hickory BBQ sauce, but your favorite will work well too
sea salt optional to taste

Add the chicken thighs to the bottom of the cooking pot with the BBQ seasoning, chicken broth, and BBQ sauce. Mix until all of the chicken is coated. Be sure to unroll the chicken thighs to get spices in the middle.
Add the pressure cooker lid, set the venting knob to seal, and cook the meat on high manual pressure for 10 minutes.
Use quick pressure release to stop the cooking, open the lid, and remove the meat.
Shred the meat with meat claws or two forks: You can add the meat to a cutting board or shred the meat right in the cooking pot.
Reduce the cooking liquid: use the sear/sauté function on medium to reduce the liquid by half. This takes about 5 minutes.
Return the shredded meat to the cooking pot.
Optional: to get some burnt ends, you can use your Instant Pot Duo air fryer lid to cook the meat at 400 degrees for 5 minutes or add the meat to a broiler-safe dish with the sauce and broil it on high for 5 minutes.