Healthier variation of a classic. We ended up using a Telera Roll instead of ciabatta from the local grocer. You can honestly use any vessel you prefer (rolls, bread, wraps,, etc)
You can swap out the Instant Pot with a crock pot or even cook the chicken on the stovetop however the cooktimes will vary.
Place all trimmed chicken thighs in a large bowl and set aside. In a small bowl, mix together all the spices and use to evenly coat all the thighs. Set aside.
Remove lid from a 6 quart Instant Pot, push the saute button and add the oil, minced onion, and minced garlic. Saute for 2 minutes. Add the seasoned chicken on top of the garlic and and pour BBQ sauce over the chicken. (**If sauce is really thick or your IP uses more liquid add up to 1 cup of water or stock to the pot at this time).
Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select Manual High pressure for 15 minutes.
** If cooking or toasting your rolls this is the time you want to start that process. We cook the ciabatta until it is golden brown and crispy in the oven at 435 with a little butter, just keep an eye on it as they go from under-cooked to overdone very quickly.
When pot is finished, wait 10 minutes for it to cool down or release pressure manually by taking a hand towel and carefully opening up the steam valve on the lid. It is safe to open once all the steam has been released.
If there is cooking liquid left in the pot, remove the lid turn on the saute button. As the lquid is evaporating, take two forks and shred the chicken. Continue shredding and mixing until all chicken is pulled apart and the liquid has evaporated leaving you with a thick sauce.
**Alternatively you can remove the chicken and use a blender to shred the chicken start on a low setting then speed up. It sounds weird but its a time saver.
Serve on your toasted ciabatta and ENJOY!
Ingredients
Directions
Place all trimmed chicken thighs in a large bowl and set aside. In a small bowl, mix together all the spices and use to evenly coat all the thighs. Set aside.
Remove lid from a 6 quart Instant Pot, push the saute button and add the oil, minced onion, and minced garlic. Saute for 2 minutes. Add the seasoned chicken on top of the garlic and and pour BBQ sauce over the chicken. (**If sauce is really thick or your IP uses more liquid add up to 1 cup of water or stock to the pot at this time).
Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select Manual High pressure for 15 minutes.
** If cooking or toasting your rolls this is the time you want to start that process. We cook the ciabatta until it is golden brown and crispy in the oven at 435 with a little butter, just keep an eye on it as they go from under-cooked to overdone very quickly.
When pot is finished, wait 10 minutes for it to cool down or release pressure manually by taking a hand towel and carefully opening up the steam valve on the lid. It is safe to open once all the steam has been released.
If there is cooking liquid left in the pot, remove the lid turn on the saute button. As the lquid is evaporating, take two forks and shred the chicken. Continue shredding and mixing until all chicken is pulled apart and the liquid has evaporated leaving you with a thick sauce.
**Alternatively you can remove the chicken and use a blender to shred the chicken start on a low setting then speed up. It sounds weird but its a time saver.
Serve on your toasted ciabatta and ENJOY!