Y’all know how much I adore my Instant Pot. I mean, these meals are so. darn. easy! If it weren’t for my Instant Pot, I swear I wouldn’t want to cook at all. And this Instant Pot Dr. Pepper Pulled Chicken is such a delicious — and easy! — meal to add to your weeknight dinner menu.

Why Dr. Pepper?
Dr. Pepper has such an interesting flavor. And, if you’ve tried beer can chicken before, you know that the flavors when adding these kinds of liquids can be amazing! My family is absolutely obsessed with this Dr. Pepper Pulled Chicken. We make little slider sandwiches with the chicken. But it can be added to a salad, too!

What You’ll Need
You really do not need much to make this recipe. Besides the Instant Pot, you’ll need the following:

- 4 pounds skinless chicken thighs
- 1 (18 ounce) bottle of sweet barbecue sauce
- 1 cup of Dr. Pepper
That’s it!
How to make Instant Pot Dr. Pepper Pulled Chicken
- Pour ¼ cup of Dr. Pepper into the pot of the electric pressure cooker. Place the chicken thighs over the Dr. Pepper.
- Stir together the remaining Dr. Pepper and barbecue sauce. Pour over the chicken thighs.
- Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before a quick release of the remaining pressure.
- Carefully remove the chicken from the pot and using two forks, shred the chicken, removing any bones.
- Add about 1 cup of the sauce from the pot to the chicken, coating the chicken but not making it soupy.
- Serve with baked potatoes, buns, sliders, on a salad, or as it is!
It’s easy peasy, right?!

The full process can be seen below:
Instant Pot Dr. Pepper Pulled Chicken

Ingredients
- 1 family pack (about 4 pounds) skinless chicken thighs
- 1 (18 ounce) bottle sweet barbecue sauce
- 1 cup Dr. Pepper, divided
Instructions
- Pour ¼ cup of Dr. Pepper into the pot of the electric pressure cooker. Place the chicken thighs over the Dr. Pepper.
- Stir together the remaining Dr. Pepper and barbecue sauce. Pour over the chicken thighs.
- Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before a quick release of the remaining pressure.
- Carefully remove the chicken from the pot and using two forks, shred the chicken, removing any bones.
- Add about 1 cup of the sauce from the pot to the chicken, coating the chicken but not making it soupy.
- Serve with baked potatoes, buns, sliders, or as it is.
PIN FOR LATER
