Instant Pot Pulled Chicken
Looking for a quick and easy recipe that's bursting with flavor? Look no further than this Instant Pot pulled chicken recipe! This recipe results in deliciously tender, fall-apart shredded chicken with a perfect balance of sweetness and tanginess. It's perfect for feeding a crowd or for a busy weeknight meal!
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Servings: 5 servings
Equipment
Ingredients
- 1 cup bbq sauce
- 3-4 tablespoons brown sugar
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tbsp Worcestershire sauce
- 1 cup chicken stock, low sodium
- 4 boneless, skinless chicken breasts
Instructions
- In a small bowl, combine the bbq sauce, brown sugar, garlic powder, onion powder, and salt.
- Add the chicken stock to the Instant Pot and add the chicken breasts.
- Add the bbq sauce mixture on top of the chicken breasts. Do not stir.
- Place the lid on, turn the knob to sealing, and pressure cook (HP) for 10 minutes. Natural release for 10 minutes before quick releasing.
- Remove the chicken breasts and shred them with two forks.
- Meanwhile, turn on saute mode on the Instant Pot and allow the liquid to cook down so it coats the shredded chicken better. Allow it to cook down to your desired consistency.
- Add the shredded chicken back to the sauce in the Instant Pot and toss to coat.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 33g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 1042mg | Potassium: 564mg | Fiber: 1g | Sugar: 27g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg