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BBQ Chicken Bowl | Instant Pot

This is the most fuss free BBQ Chicken Bowl recipe ever! This is the perfect weeknight meal idea because all you need to do is dump everything in your instant pot and walk away. Have a healthy meal that tastes like your favourite BBQ take out on your table in as little as 10 minutes!
Prep Time 2 mins
Cook Time 8 mins
Total Time 10 mins
Course dinner, lunch
Cuisine American
Servings 6 Servings

Equipment

  • Pressure Cooker

Ingredients
  

BBQ Chicken

  • 500 g Raw Chicken Breasts approx. 3 small breasts
  • ¾ Cup BBQ Sauce
  • 1 ½ tablespoon Olive Oil
  • ½ tablespoon White Vinegar
  • ½ teaspoon Basil
  • ½ teaspoon Oregano
  • ½ teaspoon Garlic Powder
  • Sliced Dill Pickle garnish

Creamy Dill Coleslaw

  • 4 Cups Coleslaw Mix
  • 6 tablespoon Creamy Cucumber Dressing
  • 2 teaspoon Dill Weed

Instructions
 

BBQ Chicken

  • Dump all of the ingredients in the instant pot and sir around to mix the ingredients up with the chicken. If useing chicken that is frozen see note below.
  • Place the lid on the pressure cooker and move the valve to the sealing position. Set to pressure cook on high for 8 minutes.
  • When cook time has elapsed, do a quick release of the pressure by moving valve to venting. Allow all of the steam to vent completely before attempting to remove the lid of the pressure cooker (you will hear the pin at the top drop).
  • Shred chicken using two forks or a hand mixer on low-med speed. Be careful of splattering if you are choosing to use a hand mixer.
  • Add a serving of the shredded chicken onto some oven baked french fries (link to recipe above) to complete the bowl. Or enjoy on a toasted brioche bun.

Creamy Dill Coleslaw

  • In a large mixing bowl combine the coleslaw mix, creamy cucumber dressing, and dill weed. Mix until well combined.
  • Top onto the shredded chicken bowls. Garnish finished bowls with some dill pickle slices and our homemade southwest chipotle sauce (Recipe linked above).

Notes

If cooking chicken from frozen please adjust time to cook for 13 minutes on high pressure.
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