Pulled Chicken in BBQ Sauce

By: Lorena Salinas

Pulled Chicken in BBQ Sauce
cuisine icon Course
Sandwich
cuisine icon Duration
10 Minutes
cuisine icon Cooking Technique
Meat/Stew
cuisine icon Keywords
10 minutes, 15 minutes or less, 2 portions, apple cider vinegar or white wine vinegar, barbecue sauce of your choice, carrot, chicken and turkey, chicken breasts, granulated white sugar, green apple, green cabbage, instant pot, mayonnaise, meat/stew, purple cabbage, sandwich

serving icon Servings
2 Portions
Ingredients
  • 2 chicken breasts
  • ½ lb (250 g) barbecue sauce of your choice
  • ⅓ cup (70 g) carrot
  • ½ cup (50 g) purple cabbage
  • ½ cup (50 g) green cabbage
  • 1 green apple
  • ½ cup (100 g) mayonnaise
  • 1 tbsp granulated white sugar
  • 1 tbsp apple cider vinegar or white wine vinegar
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Add chicken and barbecue sauce, and mix.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 10 Minutes.
  • When the time is up, press Cancel and manually turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  • Remove chicken and shred with a fork.
  • If chicken was very juicy, the sauce may look a bit watery. To thicken, boil briefly. If not necessary, skip the step.
  • Mix the chicken with the sauce.
  • Mix everything and let it rest for at least 15 minutes so that the cabbage softens.
  • Serve the chicken with the coleslaw on semi-sweet rolls.
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