Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 cup low-sugar BBQ sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp olive oil

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Coat the chicken thoroughly in the rub.
  3. Turn the Instant Pot to Sauté mode. Add olive oil and sear the chicken for 2-3 minutes per side until a golden-brown crust forms. Remove chicken and set aside.
  4. Deglaze the pot by pouring in the apple cider vinegar and chicken broth, scraping all the brown bits off the bottom with a spatula.
  5. Stir in 1/4 cup of the low-sugar BBQ sauce.
  6. Return the chicken to the pot. Seal the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 15 minutes.
  7. Allow for a 10-minute Natural Pressure Release (NPR) before venting the remaining steam manually.
  8. Remove the chicken to a plate and shred using two forks until the meat is in thin ribbons.
  9. Stir the remaining 1/4 cup of BBQ sauce into the pot juices, then toss the shredded chicken back into the sauce until evenly coated.