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Instant Pot Bbq Chicken

Instant Pot Bbq Chicken

You’re hungry and craving BBQ but the weather is not cooperated, what are you going to do? You are going to pull out your handy, dandy Instant Pot and make this astonishing Instant Pot BBQ Chicken for dinner!! See how easy that was? All you need is a whole chicken, your preferred seasoning and barbecue sauce…oh, and some onion and garlic if you have it!


Instant Pot Bbq Chicken


4 pounds (1.81 kg) whole chicken (giblets removed)

2 Tablespoons seasoning (southwest or BBQ rub)

1/2 large onion (cut into wedges)

2 large cloves’ garlic (peeled and smashed)

1 cup (0.24 l) liquid (chicken stock, water, bourbon, beer)

1/2 cup (0.47 l) barbecue sauce


If you are browning the chicken:

First rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper. Put the onion wedges and garlic cloves inside the chicken.


Next Turn on the pressure cooker and press the Sauté button. When the display reads “HOT” add the remaining olive oil to the metal pan. Put the chicken in the pan breast side down and sear/brown both sides, about five (5) minutes per side.

Then remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock, bourbon or water.

If you are not browning the chicken:

Put the onion wedges and garlic cloves inside the chicken.

Then sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.


Put the chicken, breast side up on top of the trivet. Put in the liquid and secure the lid. Make sure the lid is in the “Sealing” position, not “Venting”.

Then Set the pressure cooker to Manual and set timer for thirty  (30) minutes by pushing the + and – buttons.

As the timer beeps, allow the pressure to release logically. Cautiously remove the lid.


Very cautiously remove the chicken from the pressure cooker and place it on a baking sheet or cast iron skillet.

Brush by barbecue sauce and put under the broiler for about five (5) minutes until bubbly and caramelized.

Allow chicken to rest for 5 to 10 minutes before serving.


For a prettier appearance use baker’s twine to tie the legs together before cooking.

My chicken was 4 1/2 pounds (0.91 kg). The universal rule of thumb is to cook for six (6) minutes per pound, so I rounded up to thirty (30) minutes.

Each pressure cooker is diverse so times may vary depending on brand, temperature of chicken when you begin cooking, even the dimension of your pressure cooker can make a difference.

You do not have to use a trivet, but the bottom of your chicken will be soggy if you don’t.

I used my preferred Southwest Seasoning, but any BBQ Rub will work.

As for the liquid, I used 1/2 cup (0.47 l) of bourbon and 1/2 cup (0.47 l) of water since I was by my Bourbon and Brown Sugar Barbecue Sauce. Any liquid will work, beer, water, chicken stock, your choice.

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