For the Seasoning
- 2 tsp smoked paprika
- 1 tsp Alderwood smoked salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried onion flakes
For the Chicken
- 1.5 lb boneless skinless chicken breasts around 3-4
- ¾ cup water
- 1 tbsp Worcestershire sauce
- 2 tsp liquid smoke
- 1/2 small onion chopped
- ¾ cup sugar-free BBQ sauce
Prepare the seasoning in a small bowl. Sprinkle or rub it onto the chicken.
Pour the water into the Instant Pot. Add the Worcestershire sauce and liquid smoke to the water. Place the chicken breasts into the water. Sprinkle the onions over the top.
Put on the lid and set the vent to Sealing. Press the Poultry button, or set manually to 12 minutes (15 minutes if the chicken is frozen). When the time is up, allow the pressure to release naturally for 10-15 minutes, then do a quick release.
Remove the water from the pot. If making shredded chicken, shred with tongs, then add the BBQ sauce and stir. Allow it to heat up on the "stay warm" setting for 5 minutes before serving.
If making BBQ chicken breasts, whole, remove the chicken pieces. Brush the BBQ sauce on each piece. Place the chicken under the broiler in the oven for 3-5 minutes, until the sauce is bubbly and the edges begin to char.
- Any smoked salt will work. You can also just substitute with regular or seasoned salt, if you can find smoked salt.
Calories: 225kcal | Carbohydrates: 7g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 830mg | Potassium: 716mg | Fiber: 1g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.