Ingredients
10
10 servings
- •2 teaspoons kosher salt
- •1 ½ teaspoons smoked paprika
- •1 teaspoon garlic powder
- •½ teaspoon onion powder
- •½ teaspoon ground black pepper
- •2 ½ pounds skinless, boneless chicken breasts, or more to taste
- •1 cup water
- •1 teaspoon hickory-flavored liquid smoke
- •10 hamburger buns, or as needed
- •1 cup barbeque sauce
Instructions
- Mix salt, paprika, garlic powder, onion powder, and pepper in a bowl. Cut chicken into 3- to 4-inch pieces and place in a large resealable plastic bag. Sprinkle the salt mixture over the chicken in the bag. Seal the bag and shake to completely coat the chicken.
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place the wire rack into the pot. Arrange chicken on the rack. Close and lock the lid. Select Meat/Poultry function; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Transfer chicken to a bowl. Shred using 2 forks. Add 1/2 cup of liquid from the pot and liquid smoke; mix well. Serve on buns and top with barbeque sauce.
Nutritional Facts
Per 10 servings
- Calories: 282
- Carbohydrate: 31g
- Fat: 5g
- Fiber: 1g
- Protein: 26g
- Sugar: 7g
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