Das beste Pulled Chicken aus dem Instant Pot

Zutaten

• 1/2 cup hot water
• 1 Tablespoon olive oil
• 2 teaspoons Worcestershire sauce (certified gluten free if necessary)
• 1 1/2 teaspoons Better Than Bouillon Roasted Chicken Base (or a certified gluten free chicken bouillon of choice if necessary)
• 1 1/2 pounds boneless skinless chicken breasts
• 1 1/2 pounds boneless skinless chicken thighs
• 2 Tablespoons brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder*
• 1/2 onion (grated with juices)
• 2 Tablespoons cold water (optional)
• 1 Tablespoon cornstarch (optional)

Zubereitung

1. 1

   Mix together the hot water, olive oil, Worcestershire...: Mix together the hot water, olive oil, Worcestershire sauce, and chicken bouillon. Add the ingredients to the Instant Pot in this order: chicken broth mixture, chicken, spices, onion. Make sure to sprinkle the spices on top of the chicken and don't let them fall to the bottom of the pot - this helps prevent the spices from sticking and triggering the "Burn" message.

2. 2

   Cook on manual mode for 15 minutes, then...: Cook on manual mode for 15 minutes, then let it natural release for 10 minutes before setting it to a quick release to release the remaining pressure. Once the pressure release valve drops, you can carefully remove the lid.

3. 3

   Use a hand mixer to shred the chicken...: Use a hand mixer to shred the chicken directly inside the pot. Be careful and start on low speed so that the hot liquid doesn't splatter.

4. 4

   If the chicken has a little more liquid...: If the chicken has a little more liquid than you would like, you can either pour off the excess liquid, or you can set the Instant Pot to the saute mode and mix the cornstarch and 2 Tablespoons of cold water together. Add the cornstarch mixture to the chicken and saute to thicken it up.