Instant Pot BBQ Chicken

This was pretty quick and yummy.  

Start to finish it probably took about an hour. Would definitely make again. Served on hamburger buns with some homemade Cole Slaw (sliced cabbage and chipotle mayo).  

 Prep: 5 mins

 Cook: 25 mins

 Total: 30 mins 1 hour

Ingredients

• ▢1 cup chicken stock or water
• ▢2 lbs chicken thighs
• ▢3 lbs chicken breast (originally was 1lb)
• ▢½ teaspoon onion powder
• ▢½ teaspoon garlic powder
• ▢½ teaspoon paprika
• ▢½ teaspoon salt
• ▢1 ½ cups BBQ sauce
• ▢½ cup grated onion, plus juice
• ▢2-3 tablespoons brown sugar
• ▢2 teaspoons Worcestershire sauce
• 
  

Instructions

• Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, grated onion, brown sugar and Worcestershire sauce. Do NOT stir (I stirred it). You want the water to stay on the bottom of the pot so the instant pot comes to pressure.
• Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Add more BBQ sauce if desired. Shred (I used a hand mixer to shred) and enjoy on sandwiches, salads, BBQ plates and more!

Recipe originally from: https://meaningfuleats.com/instant-pot-bbq-chicken/#wprm-recipe-container-13901