Description

Pulled chicken is versatile and easy to adapt to a wide range of recipes, from tacos to sandwiches to salads. It also happens to be incredibly easy to make, especially if you use the Instant Pot. The pressure cooker function makes the process quick and frees you up to prep other dishes or make a homemade sauce.

Directions

1. Gather the ingredients.
2. Add the chicken, garlic, and bay leaf to the Instant Pot. Pour in the broth, using just enough to mostly cover the chicken breasts—they don't need to be completely submerged. Season with salt, secure the lid making sure the vent is sealed.
3. Cook at high pressure for 5 minutes. Once the cook time has ended, use a natural release for 5 minutes, then release any remaining pressure using a quick release.
4. While the chicken cooks, make the barbecue sauce, if desired. Combine the ketchup, vinegar, brown sugar, smoked paprika, garlic powder, salt, and pepper in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and cook for 5 minutes, stirring constantly. Set aside.
5. Discard the bay leaf. Check the chicken for doneness—the chicken should register 165 F on a digital thermometer.
6. Remove the inner pot from the cooker. With a fork, mash the garlic cloves into the cooking liquid. Using 2 forks, shred the chicken, combining it with the garlic and cooking liquid.
7. If desired, season with salt and use right away.
8. To make the barbecue chicken, add the drained, shredded chicken to a large bowl along with the barbecue sauce to taste. Toss until the chicken is coated.
9. Serve the pulled chicken on buns with a quick slaw for the perfect weeknight dinner or potluck sandwich.
10. Store any leftover chicken covered and refrigerated with some of the cooking broth to keep it moist.