Place frozen chicken in 6 or 6.5 quart Electric Pressure Cooker and add remaining ingredients except for BBQ Sauce.
Set lid to seal and cook under high pressure for 15 minutes (10 minutes if using fresh not frozen).
Quick release pressure and remove chicken from pot. Shred chicken with two forks or in a stand mixer and then place in a bowl and stir in desired amount of BBQ sauce. (If desired, save broth for flavorful soups!)
Serve as is, on a bun or over a salad. See notes for low carb options.
You can use any boneless skinless chicken for this recipe. We have used thighs and a mixture of thighs and chicken breast.
We prefer to pressure cook our chicken from frozen, however, you can use fresh chicken and reduce pressure cooking time to 10 minutes.
Use any BBQ sauce to your taste. Low Carb folks can check their grocery store shelves, my favorite sugary BBQ Sauce now makes a Sugar Free Version.
The auto-calculation of nutrition on this recipe does NOT include the BBQ sauce or bun. Your choice of both products will greatly change carb counts.
We've tested this recipe in a 6 quart Instant Pot and 6.5 quart Ninja Foodi. When pressure cooking with larger pressure cookers, you may need to add 1/2 cup to 1 cup more liquid to reach pressure. Make sure not to overfill smaller pressure cookers past their max lines.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.