INSTANT POT® PULLED CHICKEN
Great, easy, and fast BBQ pulled chicken in the Instant Pot®, no grilling needed! The grandchildren really enjoy this and ask for it often.
Provided by bcobb35
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 10
Number Of Ingredients 10
Steps:
- Mix salt, paprika, garlic powder, onion powder, and pepper in a bowl. Cut chicken into 3- to 4-inch pieces and place in a large resealable plastic bag. Sprinkle the salt mixture over the chicken in the bag. Seal the bag and shake to completely coat the chicken.
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place the wire rack into the pot. Arrange chicken on the rack. Close and lock the lid. Select Meat/Poultry function; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Transfer chicken to a bowl. Shred using 2 forks. Add 1/2 cup of liquid from the pot and liquid smoke; mix well. Serve on buns and top with barbeque sauce.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 31.2 g, Cholesterol 58.6 mg, Fat 5.1 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 1.2 g, Sodium 953.5 mg, Sugar 6.6 g
INSTANT POT PULLED CHICKEN RECIPE BY TASTY
This pulled chicken is tender and full of barbecue flavor. Serve on buns, or use as a topper for salads, nachos, or rice bowls.
Provided by Tasty
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- On a cutting board, pat the chicken dry with paper towels. Season all over with the salt and pepper.
- Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chicken, breast side-down, and cook until golden brown, about 5 minutes. Flip the chicken over with tongs and continue to cook until golden brown on the other side, about 5 minutes more. Remove the chicken from the Instant Pot and transfer to a clean cutting board.
- Place the trivet in the bottom of the Instant Pot and pour in the chicken broth. Place the chicken, breast side-up, on the trivet, and cover the pot. Set to manual pressure for 35 minutes. Once the timer is up, let the Instant Pot release naturally for 30 minutes.
- Remove the chicken with tongs and transfer to a cutting board. Use 2 forks to shred the meat, then transfer to a medium bowl. Discard the skin and bones. Add the barbecue sauce and stir until combined.
- Serve the chicken on the buns or as desired.
- Enjoy!
Nutrition Facts : Calories 814 calories, Carbohydrate 29 grams, Fat 55 grams, Fiber 0 grams, Protein 42 grams, Sugar 14 grams
INSTANT POT PULLED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the tomato sauce, 1/2 cup water, the chiles, tortilla and 1/4 cup cilantro in a blender. Add the chili powder, cumin, sugar, 1/4 teaspoon salt and a few grinds of pepper; blend until smooth.
- Rub the bottom of an Instant Pot insert with the vegetable oil. Add the chicken breasts to the Instant Pot along with the pureed sauce. Stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set to cook on high pressure for 8 minutes. When the time is up, press the cancel button and let the steam release naturally, 10 to 15 minutes. (You can also cook frozen chicken breasts in an Instant Pot: Rinse the chicken briefly under cool water and cook on high pressure for 12 minutes.) Remove the lid and transfer the chicken to a bowl.
- Set the pot to sauté at high heat. Bring the sauce to a simmer. Break the chicken into large chunks with two forks and return to the sauce; stir to coat. Simmer, stirring to prevent sticking, until the sauce thickens, about 8 minutes. Turn off the Instant Pot. When the sauce stops bubbling, stir in the chopped cilantro and a squeeze of lime juice; season with salt and pepper. Serve the chicken on buns with lime wedges.
INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
- Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
- Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
- Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
- Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.
INSTANT POT® SHREDDED CHICKEN
Shredded chicken is really easy to make in your Instant Pot®. Make this big batch and reheat as needed.
Provided by Tim Unger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.
Nutrition Facts : Calories 115 calories, Cholesterol 58.6 mg, Fat 2.3 g, Protein 22.1 g, SaturatedFat 0.6 g, Sodium 193.5 mg
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INSTANT POT BBQ PULLED CHICKEN - JO COOKS
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4.5/5 (22)Calories 478 per servingCategory Dinner, Lunch
- Prep: Combine the salt, pepper, garlic powder, chili powder together, then rub all over the chicken breasts. Combine the water with 1/4 cup of the bbq sauce in a bowl or cup.
- Sear: Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the chicken breasts. Sear the chicken on both sides, for about 3 minutes per side. Press the keep warm/cancel button on your Instant pot. Pour the water mixture over the chicken.
- Cook: Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting on high and set the timer to 8 minutes. Use quick / manual release to release the pressure.
- Shred: Remove the chicken from the Instant pot, and discard the liquid. Shred the chicken with two forks then pour the remaining 1 cup of BBQ sauce, toss and let it rest for a couple minutes for the chicken to soak up the sauce.
BEST DAMN INSTANT POT PULLED CHICKEN - RECIPETEACHER
From recipeteacher.com
5/5 (36)Total Time 50 minsCategory Dinner
- Trim any excess fat from chicken. Cut breasts in half so each piece is about the same size as the thighs.
- Add 1 tbs olive oil to Instant pot and press saute. Add all dry ingredients in a large 1 gallon ziplock bag and shake to mix well. Add chicken pieces to bag with 1 tbs olive oil, seal bag and shake for a minute, massaging the seasoning to cover all the pieces of chicken. When Instant Pot reads “hot”, use tongs and carefully add the pieces of chicken. Don’t force all the pieces to fit, do 2 batches. Let the chicken sear for 2-3 minutes and then carefully flip the pieces and do the other side for another 2-3 minutes. Remove to plate when done and proceed with 2nd batch.
- After all the chicken is browned, pour 1/2 cup of broth into the pot and use a wooden spoon to scrape all the bits from the bottom. Don’t skip this step, it’s important. Once the bottom is scraped up, add the other cup of broth, the Worcestershire sauce and liquid smoke. Then add chicken. Squeeze all the chicken in as best you can – most should be covered with the liquid, but not all. Secure lid, set vent to “sealing” and pressure cook on high for 15 minutes. When cooking time is done, allow pressure to naturally release for at least 10 minutes.
- Once pressure is released and pin drops, carefully remove lid. Use tongs and remove chicken to a separate bowl. Add about 1/4 cup of the juices from the Instant Pot and use 2 forks to shred chicken.
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