Instant Pot Pulled Chicken Recipe
This Instant Pot pulled chicken recipe delivers huge smoky, sweet flavors and fall-apart tender texture in a fraction of the typical cook time.
Servings: 4
Calories: 404kcal
Equipment
Ingredients
- 1 1/4 cup chicken broth
- 1 onion diced
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp soy sauce or Worcestershire sauce
- 1 cup BBQ sauce plus extra for serving
- 2 lbs chicken breasts boneless and skinless
Instructions
- Add the chicken broth, garlic powder, paprika, salt, and BBQ sauce to a bowl or small glass jar. Whisk to combine.
- Whisk to combine.
- Meanwhile, place the chicken breast on the bottom rack of the instant pot.
- Add the diced onion to the instant pot, on top of the chicken.
- Pour the sauce mixture over the chicken.
- Place the lid on the instant pot and seal the vent.
- Set the Instant Pot to high pressure for 9 minutes. Allow natural release for 12 minutes then open the valve.
- Remove the chicken from the instant pot and transfer to a bowl or chopping board.
- Use two forks to shred the chicken.
- Place the shredded chicken to a bowl and pour 3/4 cup of liquid from the instant pot over the chicken and a little more BBQ sauce, if desired.
- Stir until coated.
- Serve in tacos, on a bun or in a salad.
Notes
If your chicken isn't pull apart tender after the initial cooking time, reseal and cook 4 minutes longer.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 33g | Protein: 50g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 2.107mg | Potassium: 1.088mg | Fiber: 1g | Sugar: 25g | Vitamin A: 476IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg