This pulled chicken is tender and full of barbecue flavor. Serve on buns, or use as a topper for salads, nachos, or rice bowls.
Cook Time
45 minutes
Total Time
1 hr 15 min
Yield
4 servings
Ingredients
1 whole chicken
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup low sodium chicken broth (240 mL)
½ cup barbecue sauce (120 g)
bun, for serving - optional
Nutrition Info
Calories 814
Fat 55g
Carbs 29g
Fiber 0g
Sugar 14g
Protein 42g
How to Make It
1. Step
On a cutting board, pat the chicken dry with paper towels. Season all over with the salt and pepper.
2. Step
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.
3. Step
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.
4. Step
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.
