Ingredients:

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1 tbsp brown sugar
  • 1 1/2 cups BBQ sauce
  • 1 tsp Worcestershire sauce

Instructions:

  1. Toss the chicken in the olive oil and rub mixture (smoked paprika, garlic powder, onion powder, salt, and pepper) until evenly coated.
  2. Set the Instant Pot to Sauté (High). Once hot, sear the chicken for 2-3 minutes per side until a brown crust forms, then remove chicken and set aside.
  3. Deglaze the pot by pouring in the chicken broth and apple cider vinegar, scraping all brown bits from the bottom to prevent the Burn notice.
  4. Stir in the brown sugar and return the seared chicken to the pot.
  5. Secure the lid, set the valve to Sealing, and cook on Manual/High Pressure for 10 minutes for breasts or 15 minutes for thighs.
  6. Allow a 10-minute Natural Pressure Release (NPR) before venting the remaining steam.
  7. Transfer chicken to a bowl and shred using forks into thick strands.
  8. Drain the excess liquid from the pot, returning the shredded meat along with the BBQ sauce and Worcestershire sauce.
  9. Turn on Sauté (Low) for 2-3 minutes, stirring constantly until the sauce is thick and glossy.