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Instant Pot Pulled BBQ Chicken
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Ingredients
16
oz
Skinless and boneless chicken breast
1
cup
Chicken broth
1/2
cup
Onion
chopped
1/2
tsp
Garlic powder
1/2
tsp
Cayenne pepper
1/2
tsp
Black pepper
1 1/2
tsp
Salt
1/2
tsp
Onion Powder
1/2
tsp
Smoked Paprika
1
tbsp
Worcestershire sauce
1
cup
Low Carb Barbecue Sauce
2
tbsp
Golden Monk Fruit
Instructions
Mix all the dry ingredients in a small mixing bowl.
Rub the dry mixture into the chicken breast on both sides and set aside.
Pour the chicken broth and Worcestershire sauce in bottom of instant pot. This needs to stay on the bottom so the pot can come to pressure.
Place trivet on bottom of Instant Pot
Add chicken on top of trivet.
Pour barbecue sauce on top of chicken and do not stir!
Place the pressure cooking or steamer lid on the Instant Pot.
Set valve to seal.
Set to pressure cook for 10 minutes.
Cooker will need to heat up and then will cook for 10 minutes.
When finished, let set for 10 minutes. (natural release)
Quick release the valve.
Check temperature of chicken, cook to internal temp of 165 degrees.
Shred / pull chicken.