Instant Pot BBQ Chicken
Juicy and fall apart tender, this Instant Pot BBQ chicken is simple enough for a weeknight, and can be prepped ahead to save time! Serve it on a bun with slaw and plenty of tangy barbecue sauce.
Stir together the barbecue sauce, apple cider vinegar, maple syrup and chili powder. Stir until smooth, then add the chicken thighs, turning to coat in the sauce.
Place the lid on the Instant Pot, set the steam release handle to the 'sealing' position, then pressure cook on high pressure for 10 minutes.
Using tongs, transfer the cooked chicken to a clean bowl. Use an electric hand mixer or two forks to shred the chicken.
Serve it up on a bun with slaw. See below for other serving suggestions!