Ingredients:
1 cup chicken stock or water
2 lbs chicken thighs
1 lb chicken breast
1/2 teaspoon onion powder
1 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/2 cups BBQ sauce
1/2 cup grated onion, plus juice (try pulsing with BBQ?)
2 teaspoons Worcestershire sauce
Directions:
Put ingredients in instant pot in above order.
Manual high pressure, 15 minutes (16-17 min if frozen/partially frozen), 10 minutes natural release.
Remove chicken and shred. Return to IP with about a cup of juices - add more if needed. Can also add more BBQ sauce.