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Instant Pot® Shredded (Pulled) BBQ Chicken

Servings: 4
Calories: 563kcal
Author: Amanda

Equipment

  • Small Bowl
  • Whisk or fork
  • Measuring cups
  • Measuring Spoons
  • 2 forks

Ingredients

  • 2 large  Chicken Breast
  • 1.5 cup  Brown Sugar
  • 1.5 cup  Ketchup
  • 0.5 cup  White Wine Vinegar
  • 0.5 cup  Water
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp  Dried Mustard
  • 2 tsp  Paprika
  • 2 tsp  Ground Black Pepper
  • 1 tsp  Salt

Instructions

  • In a small bowl, whisk together the brown sugar, ketchup, dried mustard, paprika, black pepper and salt.
  • Add the white wine vinegar, water and worcestershire sauce to the bowl and mix. If there are slight lumps (most likely from the dried mustard powder), that is okay! They will break up as the mix cooks.
  • Place the raw chicken breast in the bottom of the slow cooker and pour the homemade BBQ sauce on top of the chicken.
  • Seal the pressure cooker and make sure the know is set to ‘seal’ (not on the setting that says ‘vent’. Press the ‘Manual’ button and set your Instant Pot® for 12 minutes at high pressure. Once the pot is ste, it will take about 5-10 minutes to seal and for the timer to begin.
  • Once cooked, allow the Instant pot to release the pressure naturally for 5 minutes and then carefully open the vent to allow the rest of the pressure to quickly release.
  • Remove the chicken breast and place in a bowl. Shred the chicken with two forks.
  • Leave the BBQ sauce in the Instant Pot® and press the ‘Saute’ button. Allow the sauce to boil until it thickens, about 10 minutes.Pour the thickened sauce back on top of the shredded chicken and serve!