Instant Pot Shredded BBQ Chicken
Calories: 195kcal
This delicious shredded BBQ chicken takes 30 minutes to make and is perfect for nights with minimal time on hand to prep dinner.
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Ingredients
- 2 lb Boneless Skinless Chicken Thighs
- 2 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Barbecue Sauce
Instructions
- Place metal rack in bottom of Instant Pot and pour in one cup of water.
- Mix all spices together in a small bowl.
- Place raw chicken on the metal rack in the Instant Pot.
- Sprinkle the spice mixture evenly onto the chicken.
- Close the Instant Pot and set the valve to the 'Sealing' position. Press 'Manual' and set timer to 12 minutes.
- Release the pressure through quick release when the time is up.
- Turn off the Instant Pot. Remove the chicken carefully and place onto a cutting board to shred with two forks or into a bowl to shred with a handheld or standing mixer.
- Dump out the leftover water from the Instant Pot into the sink and remove the metal rack. Add the shredded chicken back into the pot.
- Pour barbecue sauce over the chicken and stir to combine.
Notes
Cook Time: The cook time is listed as 22 minutes because the Instant Pot needs about 10 minutes to heat up and build the pressure inside. Once the pressure is built, the chicken will cook for 12 minutes.
Storing in Refrigerator: Store in an air-tight container for 3-4 days.
Freezing: Store in an air-tight container or freezer bag for up to 3 months. To eat, defrost the chicken overnight and reheat in the microwave.
Nutrition
Serving: 4oz | Calories: 195kcal | Carbohydrates: 3.5g | Protein: 18g | Fat: 12g