Creamy Soup with Capeletti
Pulled Chicken in BBQ Sauce
| By : |
Lorena Salinas is the chef and creator of the Cravings Journal blog, where she has been sharing recipes for more than 4 years.
| Cook Time | 10 Minutes |
| Servings |
2 Portions
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Ingredients
For the chicken:
- 2 chicken breasts
- ½ lb (250 g) barbecue sauce of your choice
For the coleslaw:
- ⅓ cup (70 g) carrot julienned
- ½ cup (50 g) purple cabbage cut into thin strips
- ½ cup (50 g) green cabbage cut into thin strips
- 1 green apple cut into thin strips
- ½ cup (100 g) mayonnaise you can use light
- 1 tbsp granulated white sugar
- 1 tbsp apple cider vinegar or white wine vinegar
Ingredients
For the chicken:
For the coleslaw:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Add chicken and barbecue sauce, and mix.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 10 Minutes.
- When the time is up, press Cancel and manually turn the steam release handle to Venting. Once all the steam has been released, open the lid.
- Remove chicken and shred with a fork.
- If chicken was very juicy, the sauce may look a bit watery. To thicken, boil briefly. If not necessary, skip the step.
- Mix the chicken with the sauce.
For the coleslaw:
- Mix everything and let it rest for at least 15 minutes so that the cabbage softens.
- Serve the chicken with the coleslaw on semi-sweet rolls.
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