Instant Pot BBQ Chicken
This Instant Pot BBQ Chicken is so easy to make, and pressure cooks in 10 minutes - shred and toss with BBQ sauce, then serve with coleslaw and burger buns for a full meal!
Servings: 4 servings
- 1 cup water `
- 1 lb chicken breasts or boneless thighs
- 1 cup BBQ sauce
- 1 bag coleslaw mix
- 3 tbsp apple cider vinegar
- 2 tbsp sugar
- 1 tbsp canola oil
- 1 tsp dijon mustard
- 1/2 tsp each salt & pepper
Add water and trivet to Instant Pot and place chicken breasts on top. Press the pressure cook button and select the high setting, then set to cook for 8 minutes.
Instant Pot will take about 5-10 minutes to preheat then the 8 minutes to pressure cook. Note: to double recipe, add 5 more minutes cook time.
Let the pressure naturally release once chicken has finished cooking (should take 15-20 min), then open lid when safe to do so.
Remove chicken and shred with a fork and knife. Drain water from the pot and then toss chicken with BBQ sauce. Serve on toasted burger buns with coleslaw and enjoy!
Calories: 338kcal | Carbohydrates: 42g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 904mg | Potassium: 777mg | Fiber: 3g | Sugar: 33g | Vitamin A: 304IU | Vitamin C: 43mg | Calcium: 74mg | Iron: 1mg