Frank’s RedHot® Original Thick Sauce brings bold, convenient flavor to this crazy-easy Instant Pot® pulled chicken. Once cooked, pile tender, fork-pulled chicken onto Hawaiian slider rolls and top with sweet pickle chips for a quick weeknight dinner.
SPRAY inside of 8-quart (2L) Instant Pot with no stick cooking spray. Place chicken thighs and 1 cup (250ml) of the Sauce in pot. Stir. Close lid. Set Valve to Seal.
SELECT PRESSURE COOK (MANUAL); cook 8 minutes on HIGH PRESSURE. When done, quick release the pressure. Open lid once pressure inside pot has completely release. (Check manufacturer’s manual for safe operating instructions.) (Internal temperature of chicken should be at least 165°F (74°C). If chicken is not cooked through, Seal Pressure Valve and cook 3 to 5 minutes longer on HIGH PRESSURE, or until chicken is cooked through.) Remove chicken and transfer to a large bowl. Shred using 2 forks. Add 1 cup (250ml) of the cooking liquid from Instant Pot and remaining 2 tablespoons (30ml) of Sauce. Mix well.
SERVE pulled chicken on rolls with pickles and additional Thick Sauce, if desired.