Shredded Bbq Chicken: Pressure Cooker Perfection

how to make shredded bbq chicken in pressure cooker

Making shredded BBQ chicken in a pressure cooker is a quick and easy way to enjoy the flavour of BBQ all year round. It's a versatile dish that can be served on a brioche bun with coleslaw and pickles, or with classic Southern-style sides like mac and cheese, collard greens, and cornbread. It can also be used in a salad or grain bowl with corn, black beans, and baby spinach.

To make shredded BBQ chicken in a pressure cooker, you'll need boneless, skinless chicken breasts or thighs, barbecue sauce, and some additional seasonings and flavourings. The general method involves seasoning and cooking the chicken under high pressure in the pressure cooker, then shredding it and adding it to a skillet with barbecue sauce. The whole process takes around 30 minutes.

Characteristics Values
Prep Time 5-10 minutes
Cook Time 12-16 minutes
Total Time 22-51 minutes
Chicken Type Boneless, Skinless Chicken Breasts or Thighs
Chicken Weight 2-3 lbs
BBQ Sauce Use your favourite brand
Additional Seasonings Onion powder, garlic powder, paprika, salt, apple cider vinegar, chilli powder, black pepper, cayenne, white pepper, ground mustard
Other Ingredients Chicken broth, apple cider vinegar, olive oil, Worcestershire sauce, liquid smoke
Pressure Cook Time 12-16 minutes
Pressure Release Natural release for 10 minutes, then quick release
Shredding Method Forks, electric mixer, stand mixer

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Choosing the right cut of chicken

Chicken thighs are an excellent choice if you want a more moist and juicy end product. They have a higher fat content, which helps keep the meat tender and flavourful during the cooking process. Chicken thighs also have a longer cook time, so they are less likely to dry out compared to chicken breasts.

On the other hand, chicken breasts are a leaner option and cook faster. They are a good choice if you want to reduce the overall cooking time or prefer white meat over dark meat. However, chicken breasts can dry out more easily, so it is crucial to monitor the cooking time closely and ensure they do not overcook.

For the best results, you can also use a combination of both chicken breasts and thighs. This will give you the benefits of both types of meat, creating a delicious mix of white and dark meat in your shredded BBQ chicken.

Additionally, it is important to note that bone-in chicken is not recommended for this recipe. The cooking time and pressure settings provided in the recipe are specifically for boneless chicken, and bone-in chicken may require different cooking times and pressures to ensure it is cooked through properly.

In summary, when choosing the right cut of chicken for shredded BBQ chicken in a pressure cooker, consider your preferences for moisture, flavour, and cooking time. Chicken thighs are ideal for a juicier, more flavourful dish, while chicken breasts are a leaner, faster-cooking option. Using a combination of both can also give you the best of both worlds. Just remember to avoid bone-in chicken to ensure your shredded BBQ chicken turns out perfectly.

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Preparing the rub

To make the rub, you will need the following ingredients: brown sugar, salt, black pepper, white pepper, onion powder, paprika, ground mustard, and cayenne pepper. You can adjust the quantities of each ingredient to your taste preferences, but a good starting point is 1 teaspoon of each spice, or 1 tablespoon of brown sugar and a pinch of cayenne. White pepper adds a unique zing to the chicken, so it is highly recommended to include it if you can get your hands on some.

If you are using a dry BBQ spice blend, such as Penzey's Northwoods, you can use this in place of the individual spices mentioned above. Simply coat your chicken pieces generously with the spice blend, making sure to get an even coverage. You may also want to add a little olive oil to help the spices stick to the chicken and create a crispier skin.

If you are using individual spices, combine all the spices in a large bowl and mix well. You can also add a tablespoon of olive oil to the spice mixture, which will help to bind the spices together and create a nice paste-like consistency.

Once you have your spice mixture ready, it's time to rub it onto the chicken. Take each piece of chicken and generously coat all sides with the spice mixture. Really work it into the meat, using your hands to ensure an even coverage. If you're using chicken with the skin on, make sure you get the rub underneath the skin as well.

After all the chicken pieces are coated, let them sit for a few minutes to allow the flavours to really sink in. You can also prepare the rub ahead of time and let the chicken marinate in it for a few hours or even overnight in the refrigerator. This will intensify the flavours and make your chicken even more mouthwatering.

Once you're ready to cook, follow the instructions for your pressure cooker, adding the chicken and any other ingredients as specified in your chosen recipe. Enjoy your delicious, flavourful shredded BBQ chicken!

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Cooking the chicken

Start by trimming any excess fat from the chicken. Cut the breasts in half so that each piece is about the same size as the thighs.

Add a tablespoon of olive oil to your pressure cooker and press sauté. Add all the dry ingredients to a large 1-gallon ziplock bag and shake to mix well. Add the chicken pieces to the bag with a tablespoon of olive oil, seal the bag, and shake for a minute, massaging the seasoning to cover all the pieces of chicken.

When the pressure cooker reads "hot", use tongs and carefully add the pieces of chicken. Don't force all the pieces to fit – do this in two batches if necessary. Let the chicken sear for 2-3 minutes and then carefully flip the pieces and do the other side for another 2-3 minutes. Remove to a plate and proceed with the second batch.

After all the chicken is browned, pour 1/2 cup of broth into the pot and use a wooden spoon to scrape up all the bits from the bottom. Don't skip this step – it's important. Once the bottom is scraped up, add another cup of broth, the Worcestershire sauce and liquid smoke. Then add the chicken. Squeeze all the chicken in as best you can – most should be covered with the liquid, but not all.

Secure the lid, set the vent to "sealing", and pressure cook on high for 15 minutes. When the cooking time is done, allow the pressure to naturally release for at least 10 minutes.

Once the pressure is released and the pin drops, carefully remove the lid. Use tongs to remove the chicken to a separate bowl. Add about 1/4 cup of the juices from the pressure cooker and use two forks to shred the chicken.

You can add your favourite BBQ sauce at this point (probably about 1/2 cup), but you can just add more of the juices from the pot – the taste of that alone is unbelievable!

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Shredding the chicken

After the chicken is done cooking in the pressure cooker, it's time to release the pressure. Most recipes recommend a combination of natural release and quick release. For example, you can let the pressure naturally release for about 10 minutes, and then switch the valve to the venting position for quick release. This will ensure the chicken is cooked just right and doesn't overcook.

Once the pressure is released, carefully open the lid of the pressure cooker, away from your face. The chicken should be very tender at this point. Use tongs or oven mitts to remove the chicken from the pot and place it in a separate bowl or cutting board.

To shred the chicken, you can use two forks, your fingers, or even a stand mixer. Pull the meat apart using a back-and-forth motion until it's shredded into small pieces. If you're using a stand mixer, be careful not to overmix, as the chicken can become mushy.

At this stage, you can also add some of the cooking liquid from the pressure cooker to the shredded chicken. This will keep the chicken moist and add extra flavour. About half a cup of the cooking liquid is usually enough, but you can adjust the amount to your preference.

Now, your shredded BBQ chicken is ready to be served! You can use it as a filling for sandwiches, tacos, or quesadillas, or enjoy it as a topping on nachos or pizza. It's a versatile dish that can be tailored to your taste and preferences.

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Adding sauce

Choosing the Right Sauce:

The type of barbecue sauce you use will significantly impact the flavour of your chicken. Choose a sauce that complements the other ingredients and suits your taste preferences. You can use a store-bought brand or make your own homemade barbecue sauce.

Preparing the Sauce:

In a separate saucepan, combine the barbecue sauce with other ingredients such as apple cider vinegar, apple sauce, or spices. Simmer the sauce over medium heat, stirring occasionally, until it reaches your desired consistency.

Adding the Sauce to the Chicken:

Once your chicken is cooked and shredded, it's time to add the sauce. Place the shredded chicken back into the pressure cooker or a separate bowl. Pour the prepared sauce over the chicken, and use tongs or a large spoon to gently mix until the chicken is evenly coated.

Adjusting the Sauce Quantity:

The amount of sauce you add depends on your preference for a drier or saucier dish. Start by adding a smaller amount of sauce and gradually add more until you achieve your desired consistency. It's easier to add more sauce than to remove it, so go slowly.

Thickening the Sauce (Optional):

If you find that your sauce is too thin, you can thicken it by simmering it for a few minutes. Use the "sauté" function on your pressure cooker, or transfer the sauce to a separate saucepan and heat it over medium heat, stirring frequently, until it reaches your desired thickness.

Serving Suggestions:

Serve your shredded BBQ chicken on toasted buns, with extra sauce on the side. You can also offer a variety of toppings, such as coleslaw, pickles, or dill relish, to enhance the flavour and texture of the dish.

Remember, the key to a great shredded BBQ chicken is finding the right balance of flavours and textures. Don't be afraid to experiment with different types of sauces and adjust the quantities to suit your taste!

Frequently asked questions

It takes about 30 minutes to make shredded BBQ chicken in a pressure cooker.

You will need chicken, barbecue sauce, and various seasonings. Common seasonings include onion powder, garlic powder, paprika, salt, and pepper.

Yes, you can use frozen chicken to make shredded BBQ chicken in a pressure cooker. You may need to increase the cooking time slightly if your chicken is frozen.

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