Ingredients
- 1 1/4 cups chicken broth
- 2 lbs chicken breast (fresh or frozen)
- 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1.5 cups of your favourite bbq sauce
- 1/2 tsp red chili flakes
- 1/2 tsp smoked paprika
- 2 tbsp apple cider vinegar
- Burger buns for serving
Method
- In the Instant pot, whisk together the broth, salt, onion powder, garlic powder, chili flakes, paprika, apple cider vinegar and 1/2 cup of bbq sauce – reserve the remaining sauce for later.
- Place the chicken breast in the IP with the sauce.
- Close the lid and turn valve to seal position.
- Cook on manual high pressure for 20 minutes if using fresh chicken and 25 minutes if using frozen chicken.
- Once the cooking time is completed, let natural release for 10 minutes then quick release by turning the valve to vent position. Once all the steam has escaped, slowly open the lid.
- Remove the chicken from the instant pot onto a plate or bowl and keep it aside.
- Add the rest of the bbq sauce into the instant pot and let simmer until sauce thickens to desired consistency.
- In the meantime, shred chicken with either 2 forks or hand mixer (see my video on instagram for a quick tutorial).
- Stir some of the sauce into the shredded chicken and serve between burger buns. Enjoy!
