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Instant Pot Dr. Pepper Chicken


  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 22 minutes
  • Yield: 4-6 servings 1x

Description

With only 4 ingredients this chicken is super fast and easy! It has amazing flavor because of the Dr. Pepper and Sweet Baby Rays BBQ Sauce. 


Ingredients

Scale
  • 2 cups Dr. Pepper, divided
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 2 cups Sweet Baby Rays BBQ Sauce
  • 1/8 tsp garlic salt

Instructions

Instant Pot Instructions:

  1. Pour 1 cup of Dr. Pepper into bottom of Instant Pot.
  2. Add chicken into bottom of Instant Pot.
  3. In a bowl whisk together 1 cup of Dr. Pepper and 2 cups of BBQ sauce. Pour half of the mixture over the chicken and save the other half for later. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen chicken. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  5. Use tongs to remove the chicken pieces and place on a cutting board. Shred the chicken.
  6. Place the chicken in a clean bowl. Sprinkle in the garlic salt. Drizzle in the remaining BBQ sauce mixture. Toss well. If it is a little dry add in some of the liquid from the Instant Pot. 
  7. Serve and enjoy!

Slow Cooker Instructions:

  1. Pour 1 cup of Dr. Pepper into bottom of slow cooker.
  2. Add chicken into bottom of slow cooker.
  3. In a bowl whisk together 1 cup of Dr. Pepper and 2 cups of BBQ sauce. Pour half of the mixture over the chicken and save the other half for later. 
  4. Cover and cook on low for 4-6 hours.
  5. Use tongs to remove the chicken pieces and place on a cutting board. Shred the chicken.
  6. Place the chicken in a clean bowl. Sprinkle in the garlic salt. Drizzle in the remaining BBQ sauce mixture. Toss well. If it is a little dry add in some of the liquid from the slow cooker.
  7. Serve and enjoy!

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in your 8 quart pot. Halve in the 3 quart pot. 

I used boneless, skinless chicken thighs because they turn out more moist and tender in the Instant Pot and slow cooker. You can also use boneless, skinless chicken breasts. Use the same times listed in the recipe below or for a more accurate cooking time use the chicken breast formula

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Category: Chicken
  • Method: Instant Pot or Slow Cooker