Brown Sugar Pulled Chicken Instant Pot Recipe
This Brown Sugar Pulled Chicken recipe uses an Instant Pot or slow cooker to create tender, juicy chicken thighs coated in a sweet and tangy brown sugar glaze. Perfect for serving on buns with coleslaw, this dish balances savory spices with a rich, thickened sauce made from brown sugar, soy sauce, and balsamic vinegar. Ideal for a quick and flavorful meal with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 2 pounds chicken thighs (boneless, skinless)
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon dried oregano
- 1 cup water (divided)
Sauce and Glaze
- ½ cup packed brown sugar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
Instructions
- Season the Chicken: Place the chicken thighs into the Instant Pot or slow cooker. In a small bowl, mix salt, pepper, oregano, and half of the water (½ cup). Pour this mixture over the chicken to season thoroughly. For the Instant Pot method, add the remaining sauce ingredients (brown sugar, soy sauce, balsamic vinegar, cornstarch) except the cornstarch, and toss to coat evenly.
- Cook the Chicken: For Instant Pot, seal the lid properly and set to Manual (High Pressure) for 8 minutes. Use quick release to release pressure when done. For slow cooker, cook on high for 2 ½ hours.
- Prepare the Glaze: In a small saucepan, combine brown sugar, soy sauce, balsamic vinegar, cornstarch, and the remaining ½ cup of water. Heat over medium heat, stirring constantly until the sauce thickens and begins to boil.
- Glaze the Chicken: Pour the thickened sauce over the cooked chicken in the slow cooker and toss to coat thoroughly. Continue cooking on low for an additional hour to allow flavors to meld. (If using Instant Pot, skip this step as sauce is added before pressure cooking.)
- Shred the Chicken: Remove the chicken onto a large bowl and shred finely using two forks. For Instant Pot, toss shredded chicken with some of the leftover cooking sauce. For slow cooker, mix shredded chicken well with the glaze sauce to coat evenly.
- Serve: Serve the pulled chicken warm on buns with coleslaw or your favorite sides. Enjoy the sweet and tangy flavors in every bite.
Notes
- You can substitute chicken breasts for thighs, though thighs remain juicier and more flavorful.
- Cornstarch is essential for thickening the sauce to coat the chicken perfectly.
- Follow your Instant Pot manufacturer’s instructions carefully for sealing the lid and releasing pressure safely.
- Leftover pulled chicken can be stored in the fridge for up to 3 days and reheats well.
- For a lower sodium dish, opt for reduced sodium soy sauce and reduce added salt if needed.
Keywords: pulled chicken, instant pot chicken, brown sugar chicken, sweet and tangy chicken, easy chicken recipes, slow cooker chicken