Instant Pot BBQ Chicken Baked Potatoes, where have you been all of my life? It’s sigh-worthy comfort food at all levels. Fluffy russet potatoes, perfectly seasoned bbq sauce, cheese, sour cream… It’s, well, perfect.
And I’m still smiling.
You have to understand. This college girl, back in the day, loved Wendy’s Broccoli and Cheddar baked potatoes. Those days when the cafeteria just wasn’t cutting it.
While those Wendy’s treats were good — these are so much better.
The guys I talk so much about? Yep — they were all smiles.
How to Cook the BBQ Chicken
I like the sound of 12 minutes in the Instant Pot. But — you could make it even quicker with store-bought rotisserie chicken.
If you go that route, simply shred the chicken, add the additional ingredients, omitting the water, and cook stovetop until warmed through.
This is the time to use those fluffy white russet potatoes. While I love a delicious waxy potato, this stuffed BBQ Chicken Baked Potato deserves russets.
To Cook in the Oven:
Prick each potato with a fork, rub vegetable oil over each potato and bake in the oven for about 1 hour.
To Cook in the Instant Pot:
Clean and prick each medium-size potato and set aside. Place the wire trivet in the base of the Instant Pot insert. Add 1 cup of water to the bottom and stack the potatoes ontop of the trivet.
Close the lid and turn the valve to Sealing. Select Manual high pressure and set the timer to cook for 14 to 20 minutes, depending on how large the potatoes are. I find that naturally releasing the pressure results in the most tender and fluffy baked potatoes.
Serving the Instant Pot BBQ Chicken Baked Potatoes
Once the potatoes are finished cooking, slice them lengthwise. Add about 1/2 cup of the shredded bbq chicken to each potato.
Then comes the fun. The toppings, of course!
Here are a few suggestions:
Chives or Green onions
Or whatever your heart desires! My guys like a little extra bbq sauce on top of their potato as well.
Instant Pot BBQ Chicken Baked Potatoes
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pressure Cooker
4 pounds boneless, skinless chicken thighs or breasts
1–1/2 cup BBQ sauce (store-bought or homemade)
1/4 cup honey
2 chipotle peppers in adobo
1 teaspoon kosher salt
4 medium russet potatoes
snipped chives or chopped green onion
For the Barbecue Chicken:
Add the chicken, BBQ sauce, honey, chipotles, and salt to a pressure cooker along with 1/2 cup of water. Stir and coat the chicken breasts or thighs. Cover and position the vent to sealing. Set to manual pressure cook on high for 12 minutes.
When the chicken has finished cooking, quick-release the pressure, remove the lid and transfer the chicken to a large bowl. Shred with 2 forks. Add the sauce to the chicken in increments until it is deliciously saucy but not soupy. The unused sauce is great frozen for later bbq uses.
For the Potatoes:
Preheat the oven to 400 degrees F.
Prick each potato with a fork, rub vegetable oil over each potato and bake in the oven for about 1 hour. Slice the potatoes lengthwise, add about 1/2 cup of shredded bbq chicken to each potato. Then top with shredded cheese, sour cream, chives, green onion, and bacon crumbles. Or whatever your heart desires! My guys like a little extra bbq sauce on top of their potato as well.
Keywords: Instant Pot BBQ Chicken Baked Potatoes, Pressure Cooker BBQ Chicken Baked Potatoes, Instant Pot Barbecue Chicken