Instant Pot Pulled Chicken
There are a lot of reasons why I like my Instant Pot but the fact that I can have pulled chicken or pork in 18 minutes is amazing! This recipe is also great for slow cooking. If the only thing you have is your oldie but goodie crockpot, that’s absolutely ok too. I also made coleslaw on the side to give this dish another layer of flavor.
let’s get cooking!
Ingredients
1 lb. skinless boneless chicken thighs or chicken breast
6 oz. can tomato paste
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
3 tablespoons pure maple syrup
1 tablespoon light brown sugar
1/3 cup chicken broth
salt and pepper
For the spices
1 tablespoon chili powder
1 teaspoon chili paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
For the Coleslaw
1 cup shredded red cabbage
1 cup shredded green cabbage or savoy cabbage
1 medium size carrot, thinly sliced
2 stalk greens onions, sliced
For the vinaigrette
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
3 teaspoons olive oil
salt and pepper
Combine all vinaigrette ingredients, use a whisk, mix until all combine. Another idea for vinaigrette is combining all ingredients in a mason jar, cover and vigorously shake it until well combined. Pour over coleslaw veggies, toss to coat.
Instructions
1. Season the chicken with salt, toss to coat. Place them in the Instant Pot, add tomato paste, chili past, spices (powdered seasonings), light brown sugar, apple cider vinegar, Worcestershire sauce, and maple syrup, toss to coat.
2. Add the chicken broth, stir to combine. Cover, set the Instant Pot on high for 18 minutes. Make sure the valve is on seal. When removing the cover be careful not to burn yourself. Do not get close to the steam. When it stop steaming, uncover, use two forks to shred the chicken.
3. Assemble your pulled chicken sandwich. Place them on a toasted bun and add coleslaw on top.
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