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The allure of pulled chicken lies in its succulent texture and rich flavors, making it a favorite for gatherings and weeknight meals alike. Whether you enjoy it piled high on a bun, served with a side of coleslaw, or simply on its own, the versatility of pulled chicken is unmatched. In this article, we will explore a delicious and effortless recipe for succulent pressure cooker pulled chicken. Utilizing the convenience of a pressure cooker, this dish combines tender chicken with a medley of spices and barbecue sauce, ensuring a delightful experience in just about 35 minutes.

Tender and Juicy Pressure Cooker Pulled Chicken

Discover the secret to making tender and flavorful pulled chicken in your pressure cooker with this simple recipe. In just 35 minutes, you can enjoy succulent chicken infused with spices and barbecue sauce, perfect for sandwiches or salads. This method enhances tenderness and locks in moisture, making it a quick and energy-efficient option for busy nights or gatherings. Explore variations and serving ideas for a versatile dish that's sure to impress everyone at the table. Enjoy effortless cooking and delicious results!
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Ingredients
  

2 pounds boneless, skinless chicken breasts

1 cup chicken broth

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon salt (adjust to taste)

½ teaspoon cayenne pepper (optional, for heat)

1 cup barbecue sauce (store-bought or homemade)

2 tablespoons olive oil

1 tablespoon apple cider vinegar

Fresh parsley, chopped (for garnish)

Buns or tortillas (for serving)

Instructions
 

Prep the Chicken: Trim any excess fat from the chicken breasts, and season with salt, pepper, smoked paprika, cumin, onion powder, garlic powder, and cayenne pepper in a bowl.

    Sauté Aromatics: Set your pressure cooker to the 'Sauté' setting. Add the olive oil. Once hot, add the chopped onion and sauté until translucent (about 3-4 minutes). Then add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn.

      Deglaze: Pour in the apple cider vinegar and scrape the bottom of the pot to deglaze, making sure to remove any browned bits.

        Add Chicken: Place the seasoned chicken breasts into the pressure cooker, followed by the chicken broth. Close the lid of the pressure cooker and ensure the valve is set to the sealing position.

          Pressure Cook: Set to 'Manual' or 'Pressure Cook' on high for 15 minutes. Once the cooking is finished, allow to naturally release pressure for about 10 minutes, then carefully quick release the rest of the pressure.

            Shred Chicken: Open the lid and remove the chicken breasts. Use two forks to shred the chicken in a separate bowl. Return the shredded chicken to the pot and stir in the barbecue sauce until evenly combined.

              Serve: Allow the chicken to soak up the flavors of the sauce for another 5 minutes on 'Warm'. Serve the pulled chicken on buns or tortillas, and garnish with chopped parsley. Enjoy!

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6