Served with curly fries
Place the ingredients in the instant pot in this order: chicken broth (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, grated onion, brown sugar and Worcestershire sauce. (Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.)
Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set the cook time to 15 minutes. Let the pressure natural release for 10 minutes. Then quick release the venting position to remove the remaining pressure.
Remove the cooked chicken and shred it. Reduce the liquid by pressing the “saute” button and add the corn starch slurry, and simmer the sauce until thickened. Add the shredded meat back into the sauce.
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Serving Size: 1 Serving (826g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 880 | ||
Calories from Fat: 419 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 28g | 140 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 177.6mg | 55 % | |
Sodium 763.4mg | 26 % | |
Potassium 1938.9mg | 51 % | |
Total Carbohydrate 74.2g | 22 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 74.1g | ||
Protein 43.1g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 880
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