Instant Pot BBQ Shredded Chicken

from ButterYum

makes 12 servings

Ingredients

    • 4 pounds boneless, skinless chicken thighs

    • 1 large onion, sliced (about 9 ounces by weight)

    • 1 cup barbecue sauce (try my homemade from this post)

    • 1/4 cup honey

    • 1/4 cup water

    • 1 tablespoon ground chipotle powder (optional, but recommended)

    • 1 tablespoon white distilled vinegar

    • 1 tablespoon minced garlic

    • 1 teaspoon kosher salt

    • 9 ounce onion, sliced

Directions

    1. Place chicken thighs and sliced onions in a large bowl.

    2. In a medium mixing bowl, combine the remaining ingredients; pour over chicken and onions and stir well to combine.

    3. Transfer mixture to a 6-quart or larger Instant Pot (aka multi-pot or electric pressure cooker).

    4. Cook on high pressure for 15 minutes; allow pressure to release naturally.

    5. Remove chicken from pot; set aside.

    6. Using saute function on Instant Pot (or in a saucepan over medium-high heat), reduce the remaining liquid by half, stirring frequently, until a nice bbq sauce forms.

    7. Shred the cooked chicken with two forks and add back to the bbq sauce; stir well and reheat gently if needed before serving.

adapted from Ree Drummond