Ingredients Chicken
- 1 Can Coca-Cola
- 2 tablespoon apple cider vinegar
- 3 – 4 halved boneless, skinless chicken breasts (about 3lbs)
- 1 Onion Halved
- 2 garlic Cloves
- 2 cups BBQ Sauce
Ingredients Dry Rub
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon mustard powder
Directions
- Place coca-cola, apple cider vinegar, onion and garlic into the Instant Pot inner pot. Stir.
- For Dry Rub combine spices and mix well together then sprinkle generously top of chicken.
- Add the chicken breasts.
- Add the lid and turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 8 minutes. It will take about 7-10 minutes to come to pressure and start counting down.
- Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 2 minutes (i.e., don’t touch it!).
- Open the lid, remove garlic, onion and a half cup of liquid and discard.
- Remove and shred the chicken breasts.
- Add BBQ Sauce to instant pot and stir.
- Add shredded chicken to instant pot and mix together to cover chicken with sauce. To freeze, let cool to room temperature before placing in freezer bags.
- Serve on buns