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Instant Pot® Cranberry BBQ Chicken

Prep Time15 mins
Cook Time20 mins
Servings: 4
Calories: 214kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Rubber Spatula
  • Cutting Board
  • Chef’s Knife
  • Immersion Blender
  • Two Forks
  • Small dish

Ingredients

  • 1.5 cups Cranberries
  • 0.5 cup Onion, chopped
  • 0.25 cup Red Wine Vinegar
  • 0.25 cup Tomato Sauce
  • 0.25 cup Sugar
  • 1 Tbsp Olive Oil
  • 0.25 tsp Cinnamon
  • 0.5 tsp Salt
  • 0.25 tsp Ground Black Pepper
  • 1 pound Chicken Breast

Instructions

  • Place the cranberries, onion, vinegar, tomato sauce, sugar, olive oil and cinnamon in the Instant pot and press ‘saute’. Let the mix come to a boil and the turn the pot off.
  • Use and immersion blender to puree the sauce.
  • Add the Chicken breast to the pot with the cranberry barbecue sauce and then place the lid on the Instant Pot®.
  • Set the steamer valve to ‘seal’ and then press the ‘manual’ button. Set the timer for 20 minutes, cooking on high pressure.
  • When the cooking cycle is done, let the pressure release naturally- that means don’t touch the steamer valve, just let it sit for about 20 minute until the pressure is out! Open the Instant pot and remove the chicken.
  • Use two forks to shred the chicken and then mix it back into the sauce in the pot.
  • Serve while hot!