Dry Rub:
2 Tbsp brown sugar
1 ½ Tbsp salt
1Tbsp black pepper
1tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp dry mustard
Barbecue:
1/3 cup liquid smoke
1/3 cup water
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
3 lbs boneless skinless chicken breast, each breast cut into 4 pieces (see frozen chicken notes below)
¾ cup, or more tt BBQ sauce
Buns, for Serving
Mix the BBQ dry rub in a small bowl.
Sprinkle the dry rub on all sides of the cut chicken breasts. Press the seasoning in so it will stick to the chicken.
Pour water, Worcestershire sauce, apple cider vinegar and liquid smoke into the Instant Pot. Place the trivet over the liquid. Put all the seasoned chicken breasts on to the trivet.
Close the pot and lock the pressure valve in place. Set it to cook on pressure mode, high for 10 minutes.
Do a 10 minute natural release, then do a quick release for any remaining pressure.
Remove the chicken from the pot and shred/pull it.
Discard the liquid in the pot.
Mix the shredded chicken with desired amount of BBQ sauce.
Serve on buns for pulled BBQ chicken sandwiches.
NOTE: FROZEN CHICKEN
Yes you can definitely use frozen chicken, however note that it will not be quite as tender. Make sure that your chicken breasts are separated and not frozen in one chunk. Increase the cook time to 12 minutes with a 10 minute natural pressure release.