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
Place chicken thighs and sliced onions in a large bowl.
In a medium mixing bowl, combine the remaining ingredients; pour over chicken and onions and stir well to combine.
Transfer mixture to a 6-quart or larger Instant Pot (aka multi-pot or electric pressure cooker).
Cook on high pressure for 15 minutes; allow pressure to release naturally.
Remove chicken from pot; set aside.
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.
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