Pressurizing & de-pressurizing time 10 minutesmins
Total Time 30 minutesmins
Course Main Course
Cuisine American
Servings 6-8 servings
Calories 271kcal
Ingredients
1cupbarbecue sauce
2tablespoonswater
1tablespoonapple cider vinegar
1 ½tablespoonhoney
1teaspoonWorcestershire sauce*
¼teaspoonyellow mustard powder
¼teaspoonsmoked paprika
¾teaspoongarlic powder
½teaspoononion powder
¾cupfinely minced onion
2lbsboneless skinless chicken thighs and breasts
Instructions
Combine the barbecue sauce, water, apple cider vinegar, honey, Worchestershire sauce, yellow mustard powder, smoked paprika, garlic powder, onion powder, and minced onion in the pot of your pressure cooker or Instant Pot. Gently stir together until combined.
Gently nestle the chicken breasts and/or thighs into the barbecue sauce mixture, being careful not to touch the meat to the bottom of the pan.
Lock in the pressure cooker lid and cook on high for 15 minutes. Quick-release the steam out of the pressure cooker.
Very carefully move the chicken to a heat-safe bowl and shred with 2 forks. Return the shredded chicken to the sauce in the Instant Pot and toss until covered.
Keep the shredded chicken in the pressure cooker on warm for up to 2 hours or serve immediately!
Notes
* to keep this recipe gluten-free, use a Worchestershire sauce without malt vinegar. Click here for a list of gluten-free sauces.1. Leftovers last covered in the refrigerator for up to 5 days. They can also be freeze in a freezer-safe container for up to 2 months. 2. For the best flavor, use a quality barbecue sauce in this recipe. Or make your own. Here is my favorite recipe!3. Keeping a layer of sauce under the chicken will keep it from scorching or burning in the pressure cooker, so be careful to nestle the chicken in the sauce without covering it totally with the sauce or touching the chicken to the bottom of the pan. 4. To shred the chicken: hold a fork in each of your hands. Working with one piece of chicken at a time, press down and pull apart the chicken, shredding it into small pieces. 5. You can make this chicken up to 2-3 days ahead of time. Store prepared chicken covered in the refrigerator and reheat on the warm in a slow cooker for 1-2 hours, over low heat in the microwave for 2.5-4 minutes, or even covered in the oven at 300 degrees for 20-30 minutes.
Nutrition
Serving: 1/8 of recipe made with 1 lb. boneless skinless chicken thighs and 1 lb. boneless skinless chicken breastsCalories: 271kcalCarbohydrates: 20gProtein: 32gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 117mgSodium: 515mgFiber: 1gSugar: 16g
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