Ingredients:
- 2 kg (2.5 lbs) Boneless, skinless chicken breasts and/or thighs
- 350 ml (1 ½ cups) Chicken stock (low sodium)
- 3 Tbsp Worcestershire sauce
- 1 Tbsp Apple Cider Vinegar (for tang)
- 350 ml (1 ½ cups) BBQ Sauce (high-quality, preferably smoky or sticky style)
- 1 Tbsp Smoked Paprika
- 1 Tbsp Brown Sugar (packed)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- ½ tsp Cayenne pepper (optional)
- 1 tsp Fine sea salt
- ½ tsp Black pepper (freshly cracked)
Instructions:
- Combine the Rub: In a small bowl, whisk together all ingredients for the Homemade BBQ Rub (paprika, sugar, garlic, onion, oregano, cayenne, salt, and pepper).
- Season: Place the chicken pieces in a large bowl. Sprinkle the rub evenly over the chicken, ensuring every piece is coated thoroughly. Give it a good massage!
- Build the Liquid Base: Pour the chicken stock, Worcestershire sauce, and apple cider vinegar into the pot of the pressure cooker. Stir briefly.
- Add Chicken: Place the seasoned chicken pieces directly into the liquid. Ensure they are partially submerged.
- Pressure Cook: Secure the lid and ensure the vent is sealed. Set the cooker to Pressure Cook on High for 15 minutes.
- Natural Release: Once the cook time is complete, allow the pressure to release naturally for 10 minutes. This keeps the chicken incredibly tender. Do not skip this step.
- Venting: Carefully move the pressure release valve to the venting position to release any remaining pressure (the Quick Release). Remove the lid.
- Shred: Remove the chicken pieces from the pot using tongs and transfer them to a large, separate bowl. Use two forks or meat claws to shred the chicken until it falls apart.
- Sauce It Up: Turn the cooker off. Return the shredded chicken to the pot (or a separate saucepan). Pour the 350ml of BBQ Sauce over the chicken. Gently toss until every strand is beautifully coated and glossy.
- Serve: Transfer the finished Pulled Chicken to a warmed platter immediately and serve on buns with coleslaw or over a baked potato.