Prep Time:
10 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 20 mins
Servings:
10
Ingredients
Directions
Combine salt, paprika, garlic powder, onion powder, and black pepper in a bowl. Cut chicken into 3- to 4-inch pieces; place in a large resealable plastic bag. Sprinkle salt mixture over chicken, squeeze out excess air, seal the bag, and shake to coat 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 the 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 ½ cup cooking liquid and liquid smoke to the bowl; mix well. Serve pulled chicken on buns; top with barbecue sauce.
Nutrition data for this recipe includes the full amount of spice rub ingredients and barbecue sauce. The actual amount of spice rub and sauce consumed will vary.
Nutrition Facts (per serving)
282
Calories
5g
Fat
31g
Carbs
26g
Protein
