Instant Pot Hawaiian Pulled Chicken Sandwiches Food

HAWAIIAN CHICKEN {SLOW COOKER + INSTANT POT}

Steps:

• Season chicken liberally with salt and pepper, and place at the bottom of a slow cooker that has been sprayed with cooking spray.
• Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over top of everything.
• Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
• Remove chicken to a cutting board and shred with forks. Return chicken to the pot and toss with sauce.
• Serve chicken on top of rice, on top of salad, or in sandwich buns. Sprinkle with additional cooked, crumbled bacon and sliced green onion, if desired.
• Spray Instant Pot insert with cooking spray. Place chicken in Instant Pot. Season liberally with salt and pepper.
• Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over top of everything (do NOT stir - you want the sauce on top of the chicken to prevent scorching on the bottom).
• Seal the release valve, place the lid on the Instant Pot, and turn to lock the lid.
• Press the "Manual" button on high pressure, and then set the timer to 10 minutes.
• It will take about 10 minutes for the pot to heat up and build up pressure, then the chicken will cook for an additional 10 minutes. Once the 10-minute timer is done, quick release the pressure from the pot, sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
• Open the lid and press the "cancel" button.
• Remove the chicken and allow to rest on a cutting board for 5-10 minutes before slicing or shredding. Return shredded chicken to the pot, toss with sauce, and serve.

INSTANT POT PULLED CHICKEN

Steps:

• Combine the tomato sauce, 1/2 cup water, the chiles, tortilla and 1/4 cup cilantro in a blender. Add the chili powder, cumin, sugar, 1/4 teaspoon salt and a few grinds of pepper; blend until smooth.
• Rub the bottom of an Instant Pot insert with the vegetable oil. Add the chicken breasts to the Instant Pot along with the pureed sauce. Stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set to cook on high pressure for 8 minutes. When the time is up, press the cancel button and let the steam release naturally, 10 to 15 minutes. (You can also cook frozen chicken breasts in an Instant Pot: Rinse the chicken briefly under cool water and cook on high pressure for 12 minutes.) Remove the lid and transfer the chicken to a bowl.
• Set the pot to sauté at high heat. Bring the sauce to a simmer. Break the chicken into large chunks with two forks and return to the sauce; stir to coat. Simmer, stirring to prevent sticking, until the sauce thickens, about 8 minutes. Turn off the Instant Pot. When the sauce stops bubbling, stir in the chopped cilantro and a squeeze of lime juice; season with salt and pepper. Serve the chicken on buns with lime wedges.