Name: Instant One Pot Spicy BBQ Pulled Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 800 grams Chicken Breast Fillet; 1 tablespoon Dark Brown Sugar; 3 tablespoons Smoky BBQ Honey Sauce (regular BBQ sauce will work perfectly as well); 2 teaspoons Onion Powder; 3 teaspoons Garlic Powder; 2-4 teaspoons Cayenne Powder (adjust to heat preferences ); 2½ teaspoons Smoked Paprika Powder; 1½ teaspoons Ground Black Pepper; 1 tablespoon Vegetable Oil (neutral tasting oil); 1 teaspoon Salt; 120 ml Water

MINI SERIES ALERTTT!! Yes, we’ve got another one, ladies and gentlemen! Welcome to Part 1: Pulled & Plated, where I’ll show you multiple ways to transform this Instant One Pot Spicy BBQ Pulled Chicken into delicious meals! To kick things off, here’s an easy, one-pot, 30-minute pulled chicken a.k.a shredded chicken recipe—the perfect fallback recipe for those days when you need something quick and fuss-free. This pulled chicken recipe is, smoky, spicy, and smacked with a little sweetness that ties all those flavors together along with the tender, juicy, shredded chicken—WOO!! It knocks it out of the park. Whether you’ve had a long day at work, a busy day with the kids, or just want a relaxed day at home, this recipe has your back. It’s straightforward, quick, easy, and, as always—delicious!

If you try this recipe, don’t forget to tag me on my socials, follow me (because I make good food duhhh), or leave a comment and rate it below if this recipe made your day a little easier. Stay tuned for the next part of this series!

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

TIPS & TRICKS

Chicken

Only use chicken breast fillet for this recipe, as it is tender and will pull apart easily when cooked as recommended.

HOW TO INSTANT ONE POT SPICY BBQ PULLED CHICKEN

In a large mixing bowl, add the chicken breast fillet, dark brown sugar, BBQ sauce, onion powder, garlic powder, cayenne powder, smoked paprika powder, ground black pepper, salt, and vegetable oil.

Using clean hands, mix everything until all the ingredients are well combined and the chicken is thoroughly coated.

Transfer everything to a pressure cooker, add water, and mix well. Seal the pressure cooker with its lid and adjust the settings for cooking chicken (this may vary depending on the pressure cooker). Allow the chicken to cook on medium-high heat for 15 minutes.

After 15 minutes, carefully release the pressure and remove the lid, adhering to the safety instructions for your specific pressure cooker. Set the chicken aside to cool slightly. We’re not letting it cool completely, just enough for it to be warm and not piping hot.

Using two forks, shred the chicken directly in the pressure cooker. Be cautious to avoid splattering the sauce. Once the chicken is shredded, return the pot (without the lid) to medium-high heat. Let it cook for an additional 5 minutes, stirring occasionally to prevent the sauce from burning at the bottom. This step will help thicken the sauce.

Remove from the heat and serve alongside mashed potatoes, mac & cheese, salad, or transform it into a different meal—stay tuned for the next part of this series!

STORAGE

Store in an airtight container in the fridge for up to 2 days, or freeze in portion-sized amounts for up to one month. To reheat, add a little oil to a pan and heat it over medium heat while stirring occasionally. Add the leftover pulled chicken and cook until hot, adding a little water if needed to keep it juicy.