This Instant Pot BBQ Chicken is the easiest way to cook your chicken for any summer barbecue! It’s juicy and tender every time, make ahead friendly and can be tossed on the grill to crisp it up!
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If you’re not in the thick of summer barbecues yet, it’s really only a matter of time.
Memorial Day is next week (our long weekend was this week in Canada!), and it seems like once we get past that point, it’s all about barbecues, long weeks in the sunshine (or the rain or even the snow here in Manitoba — fingers crossed that doesn’t happen this year), popsicles, and flip flops.
I’ve been loving on my Instant Pot for more than a year now, and I wanted to figure out the best ways to get the most use out of it this summer.
This Instant Pot Potato Salad is happening on repeat here — it’s perfect with any grilled meats, cold sandwiches, you name it!
And these Instant Pot Chicken Tacos are another of our favorites for the summer — so easy to throw into a taco salad, wrap, or sandwich for on the go lunching!
Today we’re adding this Instant Pot BBQ Chicken to our family of suitable Instant Pot summer eats, and it’s going to be one we make over and over and over again (burgers and hot dogs? No. Thanks. I don’t love my Instant Pot that much).
What kind of chicken works best with this pressure cooker bbq chicken?
I was debating how to go about making this recipe — whether I wanted to use boneless chicken breasts, which I knew would probably end up being shredded with the sauce, or going with bone-in cuts that can be slathered in sauce and crisped in the oven or on the grill.
In the end, I knew it would actually be pretty easy just to dump some bbq sauce on this Instant Pot Shredded Chicken you all love, so I wanted to do something different.
I opted for bone-in chicken thighs and drumsticks because I think they’re perfect for getting a little messy at a summer cookout, and the flavor and juiciness just can’t be beat.
Plus, kids love chicken drumsticks!
You can also use chicken breasts with this recipe if you like — I recommend a cook time of 8-10 minutes depending on how large they are.
How to make Instant Pot BBQ Chicken:
- First, we cook our chicken in the Instant Pot with some chicken broth or juice or other clear liquid until it is super juicy.
- Then remove it from the Instant Pot, slather with your favorite barbecue sauce (or try one of my favorites: Pineapple Brown Sugar BBQ Sauce or Dr. Pepper BBQ Sauce), and stick it under the broiler for a few minutes until the skin is crispy and caramelized, or (my favorite) pop it on a hot grill, skin side down, until crispy.
- Devour!
How to make this bbq chicken ahead:
I think one of the best things about this pressure cooker bbq chicken is that you can pressure cook the chicken ahead of time, then pop it in a container in the fridge for up to 24 hours before saucing and grilling.
This makes it the perfect recipe for a big barbecue because you know the chicken is cooked and juicy, and all you need to do is finish it off.
It takes out so much of the guesswork to getting perfect grilled chicken!
What to serve with Instant Pot BBQ Chicken:
- Crockpot Cheesy Potatoes
- Easy Potato Salad Recipe
- Creamy Ranch Bowtie Pasta Salad Recipe
- Layered Broccoli Salad
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Ingredients
- 6 skin on, bone in chicken drumsticks (or skinless)
- 6 skin on, bone in chicken thighs (or skinless)
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried onion
- 1/4 teaspoon black pepper
- 1 1/2 cups water (chicken broth, juice, or soda works, too)
- 1 teaspoon liquid smoke
- 1/2 cup barbecue sauce
Instructions
- Place chicken in 6 or 8 quart Instant Pot or pressure cooker.
- Combine salt, garlic powder, paprika, dried onion, black pepper and sprinkle over chicken, turning to coat all sides.
- Pour water (or other liquid) and liquid smoke into Instant Pot — feel free to experiment with different flavours as long as they are clear liquid!
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 10 minutes (12-15 minutes for frozen or partially frozen).
- It will take about 10 minutes for the pressure to build and the cook time to begin counting down. When the cook time is over, allow the pressure to release naturally for 10-15 minutes, then open the valve and remove the lid.
- Remove chicken, brush with barbecue sauce, and either broil for 3-4 minutes until the skin begins to crisp up, or place on the grill for 4-5 minutes.
- *This chicken can be made ahead of time, cooked and stored in the refrigerator up to 24 hours before grilling or broiling.
Notes
Nutrition Information
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Bob Haavisto says
I just used a smoker rub instead of the recipe, before they went on the grill I coated them with Sweet Baby Ray’s BBQ sauce. They were fantastic.
Ashley Fehr says
Wonderful!
Lynne says
This recipe is the best ever! I will never make chicken legs any other way now! I used the trivet and then broiled 6 min. when done.
Ashley Fehr says
Thanks Lynne! I’m so glad you liked it!
Wes says
I recently started cooking as my wife has gone back to work. Not being a good cook, I look for simple but delicious meals. This is definitely one! The family loved it. Thank you for sharing!
Ashley Fehr says
I’m so glad to hear that!
Stephani Lynn says
I added brown sugar to the spice mix, and used apple juice, vinegar and some BBQ sauce for my cooking liquid, it turned out delicious even before a coating of BBQ sauce and 4 minutes under the broiler.
Thanks, I will be making this again.
Ashley Fehr says
I’m glad to hear that!
JD says
It took more than 15 minutes to come to pressure!
Ashley Fehr says
I would check your seal and make sure your valve is set to sealing
Andie K says
I did a family pack of chicken drumsticks in my 8 quart instant pot, cooked for 10 minutes, and let completely naturally pressure release. The chicken on the top of the liquid came out very tender and I had to be careful that it didn’t fall off of the bone and the chicken below the liquid was perfect. My husband finished them up on the grill with the bbq sauce and they were delicious.
Ashley Fehr says
I’m so happy to hear that!
Jeff H says
Thanks! This recipe is a winner and virtually foolproof. Make-ahead pressure braising in the IP … genius! I have a couple of comments and a question …
* 10 min cook + 10 min NPR certainly cooks the chicken to falling-off-the-bone tender, if you like it firmer you might back off the cook time
* Dump the sauce over the chicken in an over-sized salad bowl and gently tumble the pieces with your hands – quick, uniform coating without a brush
* 5 min grill/broil is not enough to reheat and crisp if you are starting with refrigerator-cold chicken on Day 2 (I found more like 15 min in an oven broiler).
* The recipe doesn’t mention what to do with that delicious looking braising liquid after cooking … any suggestions for soup or chili or …?
Ashley Fehr says
Thanks Jeff, and thanks for your tips! You could certainly reuse the cooking liquid in soup or chili
Donna Jones says
Delicious easy recipe. Moist, great flavour. I did some with no skin after instapot. they were delish too! Definitely will make again!
Ashley Fehr says
Thanks Donna!
Gayle Tino says
I tried this recipe and it was unbelievable! Chicken drumsticks is our favorite part of the chicken. I stopped making them because there was blood at the meaty part, my family did not like them. Once I started making them in the Instant Pot, my family went nuts. No black blood that you get when just baking them. They are the only way I will cook raw chicken.
Ashley Fehr says
thanks Gayle! I’m so glad you liked it!
Sam says
How would you adjust the time when using frozen chicken?
Ashley Fehr says
Cook times for frozen chicken are listed right in the recipe
Heidi says
Hi! I’m attempting to make this for dinner & I have a question. Is it for just 6 drumsticks & thighs or 6 of each? I’m a bit confused on that part
Ashley Fehr says
6 of each, though you could do 12 of just one kind
Emily says
Cannot compliment these enough!!! They are so so good!! Thank you for the recipe! My family loved them! ??
Ashley Fehr says
Thanks Emily! I’m so glad!
Lacey says
Can you use frozen and all wings?? If I so how long would you cook it??
Ashley Fehr says
If you are using frozen wings I wouldn’t change the time, 10-12 minutes should be perfect.
Janel says
Do you stack the meat a certain way or doesn’t matter if just thrown in?
Ashley Fehr says
If it can fit in one layer I do that, and if not then I just stack it up!
Ashley says
I just made this tonight and it was a total hit! My 2 year old even cleaned her plate! It was so so easy to make and clean up was even easier. I ran out of paprika so instead I added 1/4 teaspoon cumin and 1/4 teaspoon chili powder and it turned out awesome. Definitely adding this to my weekday dinners. Thank you!
Ashley Fehr says
Thanks Ashley!
Jesse says
Does the chicken sit in the liquid or do you place them on a trivet in the instant pot? Thanks!
Ashley Fehr says
I always cook my chicken right in the liquid!
Taylor says
Me and my brother were looking for a quick easy recipe, since we live in college. Turned out awesome! We used some cream of chicken soup and water instead of chicken broth, worked great! Thank you for the detailed and simple instructions!
Ashley Fehr says
Thanks Taylor! I’m so glad you liked it!
Angie says
This may be a silly question, but how do you go about “broiling” in the oven? Is it a setting or just temperature? Thanks!
Ashley Fehr says
It is just an oven setting! It means that the top element is on and not the bottom, so it’s great for quickly crisping things or browning cheese, etc.
Hatori Kitchen says
WOW! Can’t wait to try them and post the results on our instagram! Will give you a shoutout <3
Ashley Fehr says
Thank you! 🙂
Eric Wilkerson says
When do you use the liquid smoke?
Ashley Fehr says
Sorry, you add it with the other liquid. I will update the recipe!
Ester kocht says
Mmmm, sounds amazing and looks darn goood!!
Lori Mann says
Did you have the trivet in three bottom or did you just pile the chicken in the pot?
Ashley Fehr says
I just pile it in! I like cooking chicken in the liquid as it makes it so juicy
Mariya says
Looks so good! Do you think this will work with turkey drumsticks as well? Maybe just increase the time a little?
Ashley Fehr says
Yes it definitely would! You’ll need to increase the cook time quite a bit though, depending on the size.