BBQ Pulled Chicken
This recipe uses the bare minimum of liquid possible in a pressure cooker. Only ¼ cup of vinegar dilutes the ketchup to a point where it will create steam. The important thing is to not let that liquid evaporate before you get the lid on the cooker. When the cooker is coming to pressure, give the lid a firm push down as soon as you see or hear any steam releasing. Once it's sealed, you'll be all set. Just get ready for a delicious meal.Featured In My CookbookComfortable Under Pressure Jump to Recipe (or scroll for photos and riveting information...)
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BBQ Pulled Chicken
- Prep Time: 10 m
- Cook Time: 10 m
- Total Time: 20 m
- Servings: 8to 10
- 6 strips bacon chopped
- 4 boneless skinless chicken breasts
- 6 boneless skinless chicken thighs salt and freshly ground black pepper
- 1 onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon ground cayenne pepper
- 1 cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons brown sugar
- ¼ cup apple cider vinegar
- 1 teaspoon salt
- Pre-heat the pressure cooker using the BROWN setting.
- Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and save for another use. Season the chicken with salt and pepper and add to the cooker, searing in batches until well browned on all sides. Remove the chicken to a side plate once browned.
- Add the onion and garlic to the pressure cooker and cook until tender. Add the dry spices and continue to cook for a few minutes. Add the remaining ingredients, stirring well to combine and scraping the bottom of the cooker to stir in any brown bits. Return the chicken to the cooker and lock the lid in place.
- Pressure cook on HIGH for 10 minutes.
- Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Remove the chicken to a side plate. Once cool, shred the chicken using two forks or by hand. Return the chicken to the sauce to coat or serve the chicken with the sauce poured over the top.