Instant Pot Hawaiian Pulled Chicken Sandwiches Food

INSTANT POT PULLED CHICKEN

Instant Pot Pulled Chicken image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 8-ounce can tomato sauce
1 4-ounce can fire-roasted diced green chiles
1 corn tortilla, torn
1/4 cup packed fresh cilantro (leaves and tender stems), plus 2 tablespoons chopped leaves
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
1 teaspoon vegetable oil
3 skinless, boneless chicken breasts (about 8 ounces each)
1 lime, cut into wedges
4 hamburger buns, for serving

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.

INSTANT POT HAWAIIAN BBQ CHICKEN

Instant Pot Hawaiian BBQ Chicken image

Number Of Ingredients 3

Ingredients

4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks (do not drain - you need the juice so it will pressurize!)

Steps:

Place frozen chicken breasts in the Instant Pot and cover with sauce. Empty can of pineapple chunks and juice on top. Close the lid and turn the knob to SEALING.
Set the timer to 25 minutes if your chicken is frozen or 18 if you chicken is thawed.
When it is done, turn the knob to VENTING. When the pressure is released, take the lid off.
Shred chicken and return to the Instant Pot so the chicken will be well coated with sauce. Serve over rice or cauliflower rice.
Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.

Nutrition Facts : Servingsize 1 serving, Calories 153 kcal, Fat 3 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 51 mg, Carbohydrate 4 g, Sugar 4 g, Protein 26 mg

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