Instant Pot Pulled Chicken Recipes
INSTANT POT PULLED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the tomato sauce, 1/2 cup water, the chiles, tortilla and 1/4 cup cilantro in a blender. Add the chili powder, cumin, sugar, 1/4 teaspoon salt and a few grinds of pepper; blend until smooth.
- Rub the bottom of an Instant Pot insert with the vegetable oil. Add the chicken breasts to the Instant Pot along with the pureed sauce. Stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set to cook on high pressure for 8 minutes. When the time is up, press the cancel button and let the steam release naturally, 10 to 15 minutes. (You can also cook frozen chicken breasts in an Instant Pot: Rinse the chicken briefly under cool water and cook on high pressure for 12 minutes.) Remove the lid and transfer the chicken to a bowl.
- Set the pot to sauté at high heat. Bring the sauce to a simmer. Break the chicken into large chunks with two forks and return to the sauce; stir to coat. Simmer, stirring to prevent sticking, until the sauce thickens, about 8 minutes. Turn off the Instant Pot. When the sauce stops bubbling, stir in the chopped cilantro and a squeeze of lime juice; season with salt and pepper. Serve the chicken on buns with lime wedges.
INSTANT POT® PULLED CHICKEN
Great, easy, and fast BBQ pulled chicken in the Instant Pot®, no grilling needed! The grandchildren really enjoy this and ask for it often.
Provided by bcobb35
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 10
Number Of Ingredients 10
Steps:
- Mix salt, paprika, garlic powder, onion powder, and pepper in a bowl. Cut chicken into 3- to 4-inch pieces and place in a large resealable plastic bag. Sprinkle the salt mixture over the chicken in the bag. Seal the bag and shake to completely coat the chicken.
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place the wire rack into the pot. Arrange chicken on the rack. Close and lock the lid. Select Meat/Poultry function; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Transfer chicken to a bowl. Shred using 2 forks. Add 1/2 cup of liquid from the pot and liquid smoke; mix well. Serve on buns and top with barbeque sauce.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 31.2 g, Cholesterol 58.6 mg, Fat 5.1 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 1.2 g, Sodium 953.5 mg, Sugar 6.6 g
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