Ingredients
Scale
- 1 cup low sodium chicken broth
- ½ cup BBQ sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 pounds boneless skinless chicken breasts or thighs
- ½ cup BBQ sauce
- burger buns (if desired)
Instructions
- Combine chicken broth, ½ cup BBQ sauce, apple cider vinegar, garlic powder, chili powder, salt, and pepper in the Instant Pot. Whisk until combined.
- Nestle the chicken into the sauce.
- Close the Instant Pot lid, then set the steam release valve to sealing. Set the cook time to 12 minutes at high pressure.
- Wait about 15 minutes for the Instant Pot to come to pressure before the cook time starts. After 12 minutes, let the pressure release naturally for 10 minutes.
- Carefully move the steam release valve to venting. Once the steam escapes and the pin drops, carefully open the lid. Check that the chicken is at least 165°F.
- Remove the chicken and let it rest for a few minutes.
- Shred the chicken using forks or your fingers, mixing in some sauce from the pot and up to ½ cup more BBQ sauce. Serve on burger buns with extra BBQ sauce.
Notes
For an extra kick, add more chili powder or hot sauce to the mixture.
This chicken is great for meal prep and can be refrigerated for up to 4 days.
Leftover chicken can be frozen for later use.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 9g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.