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Do you remember that scene in the movie Forrest Gump when Bubba was telling Forrest all about shrimp? That’s how my family is when it comes to barbecue. There’s bbq chicken, bbq chicken wings, bbq chicken breasts, bbq chicken thighs, bbq pork, bbq ribs, wet bbq ribs, Memphis-style bbq ribs, hickory smoked bbq ribs, pulled pork bbq, bbq Boston butt, bbq smoked salmon, bbq turkey, bbq brisket, and I could go on and on, but I think you get the picture. Besides, I’m drooling on my keyboard now. LOL! What can I say except we love our BBQ! In fact, when deciding where to eat, we usually end up at a barbecue joint. We just love our BBQ! 

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As I was planning this freezer meal series, my intention was to include easy meals that could be cooked in bulk, but also could be used to create different meals. Take this recipe for example. You can cook the BBQ chicken and eat it as is for one meal and then use it to make sliders for the next meal. You also have BBQ chicken salad, bbq chicken sandwiches, and so on. Besides, I couldn’t leave out BBQ from the freezer meal series!

Read: More instant pot recipes by…ME! 🙂

Before we get to the recipe I have to say, if you don’t have an instant pot- stop what you’re doing and snag one right now! I am sharing one I recommend below and a few of my favorite accessories!

 Instant Pot DUO60 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, 6 Quart | 1000W Instant Pot Tempered Glass lid  Stackable Stainless Steel  Steamer Insert    Vegetable Steamer Basket –   H 7 Inch Non-stick Springform Pan  Instant Pot Inner Pot, Non-Stick Insta Pot Silicone Lid / Cover (BPA-free)  Polder KTH-1008-75 Essential Cook’s Colander

 

Without further ado, here is the recipe: 

Ingredients

1/2 cup BBQ sauce
1 tbsp Italian seasoning
1/4 cup apple cider vinegar
1 tbsp Worcestershire sauce
2 lbs chicken thighs
1/2 cup chicken broth
1 additional cup BBQ sauce (I prefer this one for low carb!) 
rolls, buns, or lettuce for wraps

1) In a round storage container that fit into the Instant Pot combine the following- 
 chicken, Italian seasoning, apple cider vinegar, Worcestershire sauce, and 1/2 cup BBQ. 
Place the lid on the container and shake until mixed.   

            

2) On a small piece of paper create a label that says:
	BBQ Pulled Chicken
	1/4 cup chicken broth
	high pressure 20 minutes
	1 cup BBQ sauce
3) Freeze the meal. 
When ready to cook just pull the meal out of the freezer. 
Run under water until you can pop the chicken from the container into the Instant Pot.


4) Add the 1/2 chicken broth to the Instant Pot. 
Place on the lid and turn the pressure valve to sealing. 
Cook on high pressure using manual for 20 minutes. Let pressure release naturally. 


5) Remove the lid and shred the chicken. 
Reserve about 1/2 cup of the sauce and discard the rest. 
Mix in the extra cup of BBQ sauce and the reserved sauce. 
Serve on whole wheat rolls for sliders, or wrap in lettuce for a low carb option.



Don't Forget to Print your Recipe to have it handy!!! 

    
Instant Pot Freezer: Pulled BBQ Chicken

Instant Pot Freezer: Pulled BBQ Chicken

Ingredients

  • 1/2 cup BBQ sauce
  • 1 tbsp Italian seasoning
  • 1/4 cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 lbs chicken thighs
  • 1/2 cup chicken broth
  • 1 additional cup BBQ sauce
  • rolls, buns, or lettuce for wraps

Instructions

  1. 1) In a round storage container that fit into the Instant Pot combine chicken, Italian seasoning, apple cider vinegar, Worcestershire sauce, and 1/2 cup BBQ. Place the lid on the container and shake until mixed.
  2. 2) On a small piece of paper create a label that says:
  3. BBQ Pulled Chicken
  4. 1/4 cup chicken broth
  5. high pressure 20 minutes
  6. 1 cup BBQ sauce
  7. 3) Freeze the meal. When ready to cook just pull the meal out of the freezer. Run under water until you can pop the chicken from the container into the Instant Pot.
  8. 4) Add the 1/2 chicken broth to the Instant Pot. Place on the lid and turn the pressure valve to sealing. Cook on high pressure using manual for 20 minutes. Let pressure release naturally.
  9. 5) Remove the lid and shred the chicken. Reserve about 1/2 cup of the sauce and discard the rest. Mix in the extra cup of BBQ sauce and the reserved sauce. Serve on whole wheat rolls for sliders, or wrap in lettuce for a low carb option.
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