Instant Pot BBQ Chicken

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 51 minutes

食材

1 cup low sodium chicken broth

1 cup BBQ sauce (divided)

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

½ teaspoon chili powder

¼ teaspoon salt (use ½ teaspoon if using water instead of broth)

¼ teaspoon black pepper

2 pounds boneless skinless chicken breasts (or boneless skinless chicken thighs)

burger buns (if desired, for serving)

步驟

Combine the chicken broth, ½ cup of the BBQ sauce (reserve the remaining BBQ sauce for after cooking), apple cider vinegar, garlic powder, chili powder, salt and pepper in the Instant Pot. Whisk until well combined.

Nestle the chicken into the sauce.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 16 minutes at high pressure. (The cook time is the same for fresh and frozen chicken.) See the note at the end of the recipe for more cook time information.)

The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone (no need to press anything).

After 10 minutes, carefully move the steam release valve to the venting position. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid. Check that the chicken has cooked to at least 165° F using an instant read thermometer.

Remove the chicken to a clean bowl or cutting board and let it rest for a few minutes.

Shred the chicken using two forks, your fingers, or a stand mixer. Stir some of the sauce from the pot into the shredded chicken, along with up to ½ cup more BBQ sauce. (You won't use all of the liquid from the pot.) Serve BBQ chicken on burger buns, with extra BBQ sauce, or as desired.

營養

• 卡路里: 198 kcal
• 總脂肪: 3 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 2 g
• 膽固醇: 73 mg
• 鈉: 584 mg
• 總碳水化合物: 15 g
• 膳食纖維: 0.4 g
• 總糖: 12 g
• 蛋白質: 25 g