BBQ Pulled Chicken the easy way!
I love to use my Instant Pot to throw together dinners grand or simple. I’ll often toss a few chicken breasts straight from the freezer into the Instant Pot with my favorite seasonings! They come out perfectly cooked, super tender and so delicious. All that without having to stress about thawing! This process got me thinking. These chicken breasts always come out fantastic and fork-tender I pictured shredding them up with my favorite sauce, piling the meat up high on a bun, and finally sinking my teeth into the glorious sandwich. Well, you know me. I, of course, had to include a crunchy slaw with my sandwich.
Salt and Pepper: Used for seasoning; adjust according to your taste preference. If desired, you can use other seasoning blends. Garlic Powder: Adds a subtle garlic flavor; fresh minced garlic can be a substitute. Chili Powder: Gives a spicy kick; can be replaced with cayenne pepper for more heat or paprika for less. Chicken Breast: Boneless and skinless are used here; thighs can also be used for a more tender result. Olive Oil: Used for searing the chicken; can be substituted with other cooking oils like canola or vegetable oil. Water: Helps in building pressure inside the Instant Pot; no substitute. BBQ sauce – Homemade or your favorite brand. Feel free to experiment with different flavors!
Let’s whip up this delicious Instant Pot BBQ Pulled Chicken! Trust me, it’s so easy, and the flavors are just incredible. Here’s what we’ll do: First things first, we’ll mix together the salt, pepper, garlic powder, and chili powder. Then we’ll rub this blend all over the chicken breasts. At the same time, we’ll mix the water with a bit of the BBQ sauce to use later. Now, let’s turn on the Instant Pot to the sauté setting. Once it’s hot, we’ll add the oil, and then the chicken breasts. We’ll sear them on both sides for about 3 minutes each, so they get a nice golden color. After that, we’ll pour the water and BBQ sauce mixture over the chicken. Next, we’ll close the lid and set the Instant Pot to Manual on high, and the timer to 8 minutes. When the time’s up, we’ll use the quick release to relieve the pressure. It’s starting to smell good, right? We’ll take the chicken out of the Instant Pot and discard the liquid. Using two forks, we’ll shred the chicken, then pour the remaining BBQ sauce over it. Toss it around so the chicken soaks up all that tasty sauce. And now for the best part – serving! You can put the pulled chicken on buns and top it with coleslaw, or however you like it. Enjoy the meal, and don’t forget to tell me how it tastes!
Storage
Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just be sure to reheat it gently to maintain the texture and flavor.
Freezing
Let the chicken fully cool down to room temperature. Transfer to an airtight container or a large sealable freezer bag. Your chicken will last 2-6 months frozen. Let the chicken thaw fully overnight in the fridge before reheating. if absolutely needed, you can thaw straight from the freezer in a saucepan or skillet over medium heat with ½ cup water. Stir often.
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