Instant Pot Hawaiian Bbq Chicken Food
INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
- Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
- Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
- Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
- Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.
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- Generously season chicken with salt and pepper. Select Sauté and when hot, add oil and chicken to pressure cooking pot. Sauté chicken for 1 minute, stirring frequently. Add garlic and sauté 1 minute more.
- Turn pressure cooker off and stir in 1/2 cup BBQ sauce and pineapple juice to the pressure cooking pot. Lock lid in place, select High Pressure and 3 minutes cook time. When timer sounds, use a quick pressure release. When valve drops, carefully remove lid.
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- Place chicken breast pieces in the insert pot of the Instant Pot. Pour in BBQ sauce and pineapple, along with the juice from the cans.
- Stir gently to combine, so the juice will thin the BBQ sauce a bit. This helps it to not scorch during cooking.
- Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure.
- After the cook time is complete, allow a natural release of pressure. Once the pressure has released and the valve has dropped, carefully remove the lid.
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- Stir in the sea salt, garlic powder, ginger, minced onions and pepper, and cook until chicken is no longer pink
- Hit CANCEL, then stir in the pineapple juice. Add the pineapple tidbits, BBQ sauce and brown sugar over the chicken, but DO NOT STIR
- Place lid on the pressure cooker, turn vent to Sealing, and hit PRESSURE COOK or Manual for 4 minutes
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- Make sure the stainless steel insert is in your Instant Pot. Place chicken breasts on the bottom of the insert. Add pineapple juice and stir. Arrange pineapple chunks over chicken and along side, make sure no chunks are under the chicken.
- Place lid on your Instant Pot, switch the valve to "sealing" position. Press "manual" button and adjust timer to 12 minutes. The IP will beep shortly and start coming to pressure.
- When the timer is done, the IP will beep. Press "cancel/off" button. Carefully, switch the valve to "venting" position to release the pressure.
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