Oh my gosh, I love this pulled chicken from the Instant Pot so much. It honestly takes very little prep, and the taste reward is incredible! I made this for our meal prep this week. I read online a bunch about making pulled chicken, I’ve done it myself a few times before too. So I thought “YA KNOW WHAT” It’s time to share this recipe with the meal prepping world. It’s hard to screw this one up unless you are completely incompetent. I’m very incompetent at most things. But when it comes to meal prep my abilities are passable, I am serious. So listen or read closely because you do not want to miss this one.
Do I need an instant pot to make pulled chicken?
Nope! In this guide, I will detail for you how to make the pulled chicken with either an instant pot or a regular pot on the stove. Bear in mind that you will need a large pot because you typically want to make something like this in a larger quantity. It would probably be weird to make just one breast in this fashion! So don’t be weird. I like to make an entire Costco tray worth of the pulled chicken and then I use it for our meal prep!
Is instant pot pulled chicken healthy?
Yes! I’d say this is a healthy option for meal prep. Since chicken breast is so lean and high in protein you don’t have to worry about eating too much fat. And making your food at home is always a healthier choice to make. This particular recipe uses few ingredients, which is something I always strive for. This is to keep it simple and accessible for everybody. There are other longer, more difficult ways to make pulled chicken, but I feel like this approach is the best happy medium!
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Ingredients for Pulled Chicken Meal prep
- 5 large chicken breasts diced
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 large onion sliced
- 1/2tbsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp olive oil
- 1 cup standard BBQ sauce
- 1 cup chicken stock
- 1 cup apple cider vinegar
Instructions
- The first step for the chicken is to cut it into roughly 1-inch cubes. Then you want to add the seasoning. So combine the paprika, garlic powder, cumin salt and pepper.
- When you’ve diced and seasoned the chicken you’ll want to set it aside and cook the sliced onions. In a pan over medium heat, fry the onions slowly for around 20 minutes. let them get dark and release the flavor. Once they’re done, put them in a bowl and we’ll add them in later.
- to cook the chicken, heat a tbsp olive oil in the instant pot (I just put the inner pot directly on the oven stovetop.) You want to quickly sear all the chicken so it gets browned and a slight crisp on the outside.
- Once the chicken is browned, remove it all and put in to a bowl. Leave the inner pot on the stove top and pour in the apple cider vinegar to pick up all the burnt on seating and oil from the base of pot. This will give you a nice tasty sauce to start.
- Now add in the chicken stock, 1/2 Cup BBQ sauce, and onions. Mix it all up until everything is well combined.
- Place the inner Pot back inside the instant pot and set to cook on manual high pressure for 30 minutes.
- Once it’s done Leave to natural release for 10 minutes. Then Remove the pot.
- To tear up the chicken I mix it around with a wooden spatula and by pressing the chicken against the sides of the pot it will just fall apart. After you’ve done this, just mix in the last 1/2 cup of BBQ sauce and you’re done!
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