I’m still loving my Instant Pot… this pulled chicken took about 15 minutes to come to pressure, 20 minutes to pressure cook, then I naturally released it for 10 minutes.  If you add that up, that’s pulled chicken in about 45 minutes!  Mind blowing.  It’s no secret that I love pulled pork, but pulled chicken is another one of my favorites.  It’s equally as versatile and just as delicious.  I’ve added pulled chicken to soups and salads, and served it on top of cauliflower rice and spaghetti squash.  The options are endless!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Lunch, Dinner
Servings: 8-10 servings


3 lbs chicken thighs or breasts
1 cup chicken broth (sugar free)
2 TBL olive oil
1/3 cup apple cider vinegar
1 tsp thyme
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Optional, 1-2 cups BBQ sauce


Add chicken, chicken broth, apple cider vinegar and spices to your Instant Pot.  Close lid and set timer for 20 minutes.

After 20 minutes is up, let naturally release for about 10 minutes then manually release the rest of the pressure.

Discard all but about 1/2 cup of the liquid.  Shred chicken using two forks.  Add BBQ sauce if desired.

Keep leftovers refrigerated.  This chicken also freezes and reheats well.

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