Makes

12

Servings

Prep Time

5

Minutes

Cook time

10

Minutes

Ingredients

directions

  1. Spray inside of 8-quart Instant Pot with no stick cooking spray. Place chicken thighs and 1 cup of the Sauce in pot. Stir. Close lid. Set Valve to Seal.
  2. 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. 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 of the cooking liquid from Instant Pot and remaining 2 tablespoons of Sauce. Mix well.
  3. Serve pulled chicken on rolls with pickles and additional sauce, if desired.

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