Ingredients
4
4 servings
- •1 whole chicken
- •2 teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •1 tablespoon olive oil
- •1 cup low sodium chicken broth
- •½ cup barbecue sauce
- •bun, for serving - optional
Instructions
- On a cutting board, pat the chicken dry with paper towels. Season all over with the salt and pepper.
- Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chicken, breast side-down, and cook until golden brown, about 5 minutes. Flip the chicken over with tongs and continue to cook until golden brown on the other side, about 5 minutes more. Remove the chicken from the Instant Pot and transfer to a clean cutting board.
- Place the trivet in the bottom of the Instant Pot and pour in the chicken broth. Place the chicken, breast side-up, on the trivet, and cover the pot. Set to manual pressure for 35 minutes. Once the timer is up, let the Instant Pot release naturally for 30 minutes.
- Remove the chicken with tongs and transfer to a cutting board. Use 2 forks to shred the meat, then transfer to a medium bowl. Discard the skin and bones. Add the barbecue sauce and stir until combined.
- Serve the chicken on the buns or as desired.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 814
- Carbohydrate: 29g
- Fat: 55g
- Fiber: 0g
- Protein: 42g
- Sugar: 14g
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