A few weeks ago I shared a recipe for Slow Cooked Dr. Pepper BBQ Chicken. I had a reader ask if it would work in the Instant Pot or an electric pressure cooker. I had not tried it, but I told them that I was pretty sure it would work just fine.
I recently needed a very quick and easy dinner and I had some boneless skinless chicken that I had bought on sale that needed to either be used up or frozen. I decided to use them up by trying the Dr. Pepper BBQ Chicken in the Instant Pot like my reader asked about.
It worked great! I might have a new favorite way to cook my Dr. Pepper BBQ Chicken. It was so quick, easy, and delicious.
I used the same basic recipe that I used for the slow cooked version, but I adjusted the time for the Instant Pot. I love that I can now make either version depending on how much time I have.
We like to serve this over hamburger buns and gluten free hamburger buns for those that need to eat gluten free. But we also just eat it on it’s own. It is also great over baked potatoes.
BBQ like this is also is an easy freezer meal, so make extra and stock your freezer.
Instant Pot Dr. Pepper BBQ Chicken Recipe
Quick and easy meal using your Instant Pot
- 3-4 pounds boneless skinless chicken I like to use a mix of thighs and breasts
- 8 ounces Dr. Peper
- 1 1/2 cups BBQ sauce divided 3/4 cup for cooking, 3/4 cup for serving
- buns or bread for serving
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Place chicken in the Instant Pot.
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In a bowl or large measuring cup mix together Dr Pepper and 3/4 cup bbq sauce. Pour over chicken.
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Place lid on the Instant and lock into place. Be sure the valve is set to sealing.
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Cook on manual for 18 minutes. If using more than three pounds of meat increase time.
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Let pressure release naturally.
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When pressure has released remove lid.
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Remove chicken from pot and shred to desired texture.
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Pour 1/2- 1 cup of liquid from Instant Pot over chicken. Add remaining 3/4 cup of bbq sauce to chicken mixture and stir to combine well. Add more liquid from Instant Pot if desired.
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Serve on buns, bread, over baked potatoes, or as is.
Recipe header says Pork but ingredients list calls for Chicken….is the timing different if you use pork?
I am so sorry about that. I have a couple different versions on my site and the title of this got messed up. The recipe is for chicken, but you can use pork or even beef. You would need to increase the cooking time. For a big pork roast it will take close to 1 hr, but if I do pork or beef roast I like to cut it into chunks so that it will cook in less time, probably about 40-45 minutes depending on the size of the pieces of meat. I hope that helps. And again I am sorry about the recipe title being off. I fixed it.
Can I use frozen breasts? and do I use the trivet?
I have used frozen chicken it just takes a little longer. I don’t use the trivet. I hope that helps and that you enjoy it.
How long should I cook the chicken if I cut the recipe in half? I’m just cooking for two and don’t want a lot of leftovers.
I don’t think you will have to cut the time by much. Maybe just a couple of minutes.