Pressure Cooker Passion

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

1. Place coca-cola, apple cider vinegar, onion and garlic into the Instant Pot inner pot. Stir.
2. For Dry Rub combine spices and mix well together then sprinkle generously top of chicken.
3. Add the chicken breasts.
4. 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. 
5. 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!). 
6. Open the lid, remove garlic, onion and a half cup of liquid and discard.
7. Remove and shred the chicken breasts.
8. Add BBQ Sauce to instant pot and stir. 
9. 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.
10. Serve on buns