Instant Pot Pulled Chicken Recipes

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INSTANT POT® PULLED CHICKEN



Instant Pot® Pulled Chicken image

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

2 teaspoons kosher salt
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
2 ½ pounds skinless, boneless chicken breasts, or more to taste
1 cup water
1 teaspoon hickory-flavored liquid smoke
10 hamburger buns, or as needed
1 cup barbeque sauce

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



Instant Pot Pulled Chicken Recipe by Tasty image

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

1 whole chicken
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup low sodium chicken broth
½ cup barbecue sauce
bun, for serving - optional

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



Instant Pot Pulled Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 8-ounce can tomato sauce
1 4-ounce can fire-roasted diced green chiles
1 corn tortilla, torn
1/4 cup packed fresh cilantro (leaves and tender stems), plus 2 tablespoons chopped leaves
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
1 teaspoon vegetable oil
3 skinless, boneless chicken breasts (about 8 ounces each)
1 lime, cut into wedges
4 hamburger buns, for serving

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



Instant Pot Hawaiian Pulled Chicken Sandwiches image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 20

1 1/2 pounds skinless, boneless chicken thighs
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small red onion, chopped
2 cloves garlic, minced
1/3 cup pineapple preserves
2 tablespoons plus 2 teaspoons yellow mustard
Pinch of cayenne pepper
1 teaspoon apple cider vinegar
6 hamburger buns, lightly toasted
1 14-ounce bag shredded coleslaw mix
1 red bell pepper, thinly sliced
Kosher salt and freshly ground black pepper
2/3 cup unsweetened coconut flakes, toasted
1 scallion, thinly sliced
1/4 cup chopped fresh cilantro
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
Vegetable chips, for serving

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



Instant Pot® Shredded Chicken image

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

4 pounds skinless, boneless chicken breasts
½ cup water
1 teaspoon salt
½ teaspoon ground black pepper

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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