Ingredients:

  • 250 ml (1 cup) Chicken Stock/Broth (Low sodium preferred)
  • 60 ml (1/4 cup) Apple Cider Vinegar
  • 5 ml (1 tsp) Liquid Smoke (Optional)
  • 15 ml (1 tbsp) Worcestershire Sauce
  • 4 kg (3 lbs) Boneless, Skinless Chicken Thighs
  • 30 g (2 tbsp) Brown Sugar (Packed)
  • 15 ml (1 tbsp) Smoked Paprika
  • 5 ml (1 tsp) Garlic Powder
  • 5 ml (1 tsp) Onion Powder
  • 5 ml (1/2 tsp) Chilli Powder (Mild)
  • 5 ml (1 1/2 tsp) Kosher Salt
  • 25 ml (1/4 tsp) Black Pepper (Freshly Ground)
  • 350 g (1 1/2 cups) Quality Ketchup or BBQ Sauce
  • 60 ml (1/4 cup) Chicken Cooking Liquid (Reserved from the pot)
  • 15 g (1 tbsp) Butter (Unsalted, Cold)

Instructions:

  1. Pat the chicken thighs thoroughly dry with kitchen paper. In a shallow dish, mix the brown sugar, smoked paprika, garlic powder, onion powder, chilli powder, salt, and pepper to create the rub.
  2. Dredge the chicken thighs in the seasoning rub, ensuring they are evenly coated on all sides. Set aside.
  3. Pour the chicken stock, apple cider vinegar, liquid smoke (if using), and Worcestershire sauce into the inner pot of the Instant Pot. Carefully place the seasoned chicken thighs on top of the liquid.
  4. Secure the lid and set the vent to the Sealing position. Select the Manual or Pressure Cook function (High Pressure) and set the timer for 12 minutes.
  5. Once the cook time is complete, allow the pressure to release naturally (NPR) for 10 minutes. Then, carefully switch the vent to the Venting position to release any remaining pressure (QR).
  6. Using tongs, carefully remove the cooked chicken to a large bowl. Reserve 1/4 cup (60 ml) of the cooking liquid from the pot for the sauce; discard the rest.
  7. Using two forks or shredding claws, pull the chicken apart until you have the desired pulled consistency.
  8. Return the shredded chicken to the empty Instant Pot bowl. Stir in the BBQ/Ketchup sauce, the reserved cooking liquid, and the cold butter.
  9. Select the Sauté function (Low setting). Cook, stirring constantly, until the sauce is hot, glossy, and coats the chicken well (about 3-4 minutes). Serve immediately.