Pollo desmenuzado con azúcar moreno en Instant Pot

Ingredientes

• 2 pounds chicken thighs (boneless, skinless)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon dried oregano
• 1 cup water (divided)
• 1/2 cup packed brown sugar
• 2 tablespoons low sodium soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon cornstarch

Preparación

1. 1

   Season the Chicken: Place the chicken thighs into the Instant Pot or slow cooker. In a small bowl, mix salt, pepper, oregano, and half of the water (½ cup). Pour this mixture over the chicken to season thoroughly. For the Instant Pot method, add the remaining sauce ingredients (brown sugar, soy sauce, balsamic vinegar, cornstarch) except the cornstarch, and toss to coat evenly.

2. 2

   Cook the Chicken: For Instant Pot, seal the lid properly and set to Manual (High Pressure) for 8 minutes. Use quick release to release pressure when done. For slow cooker, cook on high for 2 ½ hours.

3. 3

   Prepare the Glaze: In a small saucepan, combine brown sugar, soy sauce, balsamic vinegar, cornstarch, and the remaining ½ cup of water. Heat over medium heat, stirring constantly until the sauce thickens and begins to boil.

4. 4

   Glaze the Chicken: Pour the thickened sauce over the cooked chicken in the slow cooker and toss to coat thoroughly. Continue cooking on low for an additional hour to allow flavors to meld. (If using Instant Pot, skip this step as sauce is added before pressure cooking.)

5. 5

   Shred the Chicken: Remove the chicken onto a large bowl and shred finely using two forks. For Instant Pot, toss shredded chicken with some of the leftover cooking sauce. For slow cooker, mix shredded chicken well with the glaze sauce to coat evenly.

6. 6

   Serve the pulled chicken warm on buns with coleslaw or your favorite sides. Enjoy the sweet and tangy flavors in every bite.