Instant Pot Shredded BBQ Chicken

Summer is officially here, which means it's grilling & BBQ weather. 
In the summer, I rarely turn on my oven or stove...it's just too hot out and when I use the oven it heats up my house. Last Summer, we grilled or I used my Instant Pot. No oven or no stove.
I am really excited to share this recipe with you because it's easy, healthy & delicious!
 Here is what you need:

- Instant Pot
- One (2.5 lb) bag of frozen chicken tenderloins
- 1T Paprika
- 1 T Garlic Powder
- 2 T Worcestershire Sauce
- 1/4 cup Brown Sugar
- BBQ Sauce

Add 1/4 cup of water to your Instant Pot  & then place entire 2.5 lb bag of frozen chicken tenderloins in your Instant Pot. Sprinkle with garlic powder & paprika:
Add 1/4 cup brown sugar, Worcestershire sauce & 1 cup of BBQ sauce:
Don't stir!   Then put the lid on your Instant Pot turn the knob to SEALING:
You are going to cook this on manual high pressure for 10 minutes.
Let it naturally release the pressure....this can take 10-15 minutes. Turn Instant Pot off. Your chicken will look like this when you take off the lid.
Now, you are going to take a hand mixer and shred the chicken right there in the Instant Pot.
The chicken will be falling apart, so don't shred it too much or it will be mushy.
If you don't want to use a hand mixer, you can use forks to shred.
Then, you are going to put a strainer in the sink and pour the chicken into the strainer. Chicken is watery, so after you cook there is tons of water, so it's important to strain it. I let it sit in the sink for a cup minutes like this:
Then I put the chicken back into the Instant Pot liner and add more BBQ sauce! You can add as much BBQ sauce as you want, whatever you prefer.
Mix it together & now it is ready to serve!
When I make this Shredded Chicken I like serving it as sliders on Hawaiian Rolls (yum!!) or you can serve it on hamburger buns...whatever you prefer :)
If you don't have an Instant Pot (you need to get one!!!) you can make this in the Slow Cooker. Follow instructions & cook on slow for 6-8 hours.

I also like to serve it with coleslaw, it give a nice crunch. You are getting 2 recipes on this post. One for the chicken & one for the coleslaw.
Here is what you need for the coleslaw:
- Shredded cabbage (I like the one from Trader Joe's)
- Shredded carrots
- Jar of Coleslaw dressing
-BBQ sauce
-Lemon Juice

I'm not giving exact measurements on this because it just depends on how much coleslaw you are making. The shredded BBQ Chicken recipe serves a ton, so it is a couple meals for our family of 5. I make the coleslaw fresh each night because soggy coleslaw is gross!

I add some of the shredded cabbage & shredded carrots to a bowl:
For the dressing, in a separate bowl, I do equal parts of the jared coleslaw & BBQ sauce. I add a squirt of lemon juice.
Whisk together.
Pour onto the cabbage & carrots.
Mix together & viola! Sometimes instead of mild BBQ sauce, I will add Hot/spicy BBQ sauce to the coleslaw to give it a kick!
You can serve the coleslaw on the side, or on the sandwiches. We prefer the coleslaw on the sliders:
This is a perfect summer meal!
If you need a meal to feed a crowd....this is it!
It's a nice alternative to pulled pork.
I hope you like these as much as we do...they are a summer staple for us.
I prefer them on Hawaiian rolls (they give a nice sweetness) but you can use your favorite type of Hamburger bun.


  1. These look so good! Making them this weekend. Keep up with the IP recipes!

  2. I dont have an Instant Pot, but this looks delicious and easy to make! Maybe I should get one if its this easy!

  3. This was sooo good and easy!! Thank you!!



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