BBQ Pulled Chicken Sandwich

 

Instant Pot Shredded Chicken

1 cup chicken broth

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

4 boneless, skinless chicken breasts (2 lbs of chicken)

Place broth, seasoning salt, garlic powder and pepper into the Instant Pot inner pot. Stir.

Add the chicken breasts and put the lid on.

Cook on high pressure for 10 minutes. (15 for frozen chicken.) It will take about 10 minutes to come to pressure and start counting down. Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes. 

Open the lid and drain about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot and serve as desired. To freeze, let cool to room temperature before placing in freezer bags.

For the BBQ Pulled Chicken Sandwich:

Drain the liquid off. (It's ok to leave a little behind.) Add a cup or so of BBQ Sauce. I use my Memphis Style Sweet Heat BBQ Sauce. Set the instant pot for 5 minutes. Let it cool. While it cools, toast buns. Top the toasted bottom with the drained BBQ chicken mixture. Add slaw and top with bread and butter pickles.

Mama's slaw link...  <---- Click Here!