Instant Pot Shredded BBQ Chicken
Learn how to make shredded bbq chicken in an Instant Pot or other electric pressure cooker using this Instant Pot Shredded BBQ Chicken recipe. Uses just four simple ingredients and takes less than 10 minutes of pressure cooking.
Equipment
- Instant Pot or other electric pressure cooker
Ingredients
- 2 lbs chicken thighs raw, boneless and skinless, with as much fat trimmed off as possible
- ¼ cup bbq chicken rub click for the recipe
- ½ cup chicken broth low sodium
- ½ cup BBQ Sauce hickory or Kansas City style bbq sauce, split in half
- Sea Salt optional to taste
Instructions
- Add the chicken thighs to the bottom of the cooking pot with the bbq chicken rub and half the barbecue. Mix until all of the chicken is coated. Be sure to unroll the chicken thighs to get spices in the middle.
- Pour the chicken broth on top of the meat.
- Add the pressure cooker lid, set the venting knob to seal, and cook the meat on high manual pressure for 8 minutes.
- Allow the pressure to manually release for 10 minutes. Open the lid.
- Shred the meat with meat claws or two forks: You can add the meat to a cutting board or shred the meat right in the cooking pot.
- Reduce the cooking liquid: use the sear/sauté function on medium to reduce the liquid by half. This takes about 5 minutes.
- Add the remaining bbq sauce and shredded meat back to the pot and stir.
- Optional: to get some burnt ends, you can use your Instant Pot Duo air fryer lid to cook the meat at 400 degrees for 5 minutes or add the meat to a broiler-safe dish with the cooking liquid and broil it on high for 5 minutes.
Nutrition
Calories: 404kcal | Carbohydrates: 17g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 437mg | Potassium: 436mg | Fiber: 1g | Sugar: 8g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 5mg
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