Made in the Instant Pot
Barbecue Pulled Chicken
Total Yield: 3 servings - 2 g of carbs
Serving Size: About 1.5 cups - .6 g of carbs
Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min
Ingredients: Carbs:
3 large chicken breasts 0 g
Barbecue Sauce:
1/2 c. yellow mustard 0 g
1/2 c. Dijon mustard 0 g
3 tbsp apple cider vinegar 0 g
2 tsp Worcestershire 2 g
1.5 tsp garlic powder 0 g
1.5 tsp black pepper 0 g
1 tsp onion powder 0 g
1/2 tsp cayenne pepper 0 g
1/2 tsp oregano 0 g
1/2 tsp seasoned salt (Lawry's) 0 g
Directions:
Make the barbecue sauce by mixing all ingredients together (I do this by shaking them in a mason jar).
Pour a little of the barbecue sauce in the bottom of the Instant Pot. Place the chicken in the Instant Pot and pour the rest of the barbecue sauce on top. Close the lid and make sure the steam vent is closed. Pressure cook for 30 minutes. When it's done cooking, you can slow release the pressure. Take the lid off carefully, and shred the chicken two forks.
Notes:
We eat this on top of a Wasa cracker or with a salad.
The barbecue sauce was adapted from this recipe by Plain Chicken.
Comments