Pulled Chicken in BBQ Sauce


  • 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
  • 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.
Previous Next