Instant Pot Pulled Chicken

Juicy, shredded chicken thighs in a smoky barbecue sauce, ideal for rolls and wraps.

TIME BREAKDOWN
Prep: 15 min
Cook: 45 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 1kg skinless boneless chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tbsp soft light brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 150ml hot chicken stock (1/2 stock cube)
  • 4 tbsp barbecue sauce
  • 1 tbsp cider vinegar

Method

  1. Mix the paprika, garlic granules, onion granules, sugar, salt and pepper in a bowl. Rub the mixture all over the chicken.

  2. Pour the stock into the inner pot and add the chicken.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 12 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Lift the chicken onto a board and shred it with two forks. Skim any fat from the cooking liquid and keep about 100ml.

  6. Return the chicken to the pot with the reserved liquid, barbecue sauce and vinegar. Select Sauté and stir for 3 minutes until coated and hot. Serve in bread rolls or wraps, or with rice.