Best Instant Pot Pulled Chicken
INGREDIENTS
  • Cooking Time: 45 min (including building pressure and release time)
  • Servings: 6-8 servings
  • Preparation Time: 5 min
  • 3 lbs of Chicken Breast
  • 3 TBS Brown Sugar
  • 1 TBS Kosher Salt
  • 1 TSP Ground Mustard
  • 1 TSP Ground Black Pepper
  • 1 TSP Onion Powder
  • 1 TSP Paprika
  • 1/4 TSP Ground Cayenne
  • 1/4 TSP White Pepper
  • 1.5 Cups Chicken Broth
  • 1 TBS Worcestershire Sauce
  • 1 TSP Hickory or Mesquite Liquid Smoke
DIRECTIONS
  1. First things first, trim the fat off the chicken. Then carefully cut the chicken in half as if you were going to butterfly it.
  2. Take a 1 gallon ziplock bag and add all the dry ingredients, shake well make sure it’s well incorporated. Add the chicken to the bag with 1 TBS of either Olive Oil or Avocado Oil, shake it well and massage it, make sure all the chicken is covered. Use a large pan add 1 TBS of your choice of oil. Sear all of the chicken about 2-3 minutes each side until browned.
  3. After all the chicken is browned, pour the broth, Worcestershire and Liquid Smoke into the Instant Pot. Add Chicken. Squeeze all the chicken in as best as you can—most of the broth should cover the liquid, but not all. Secure the lid, set vent to “sealing” and pressure cook on HIGH for 15 minutes. When cooking time completes, allow pressure to naturally release for 10 minutes. Then switch it to Instant Release.
  4. Once pressure is released and pin drops, remove the lid carefully. Remove the chicken with tongs and transfer them into a baking dish or disposable aluminum pan. Add 1/4 cup of juice from the pot and use 2 forks to shred the chicken.
  5. Now if you want to you can add about 1/2 cup of your favorite BBQ sauce, but you really don’t need to since the chicken with the juices that you pour into it. The juice alone is so good!
  6. Serve on a warm Brioche Bun or a warm roll. Enjoy!
RECIPE BACKSTORY
I made this one night for my family and everyone loved it is so MOIST. Lol sorry