- 2 ½ lbs. boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
Tangy Barbecue Sauce
- ½ cup ketchup
- ½ cup molasses
- 2 tablespoons Worcestershire
- 2 tablespoons apple cider vinegar
- 1 garlic clove
- 2 teaspoons chile powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cracked black pepper
- Potato buns, shredded cabbage, and pickles
Season the chicken thighs with the salt and pepper – meanwhile, make the sauce.
For the sauce, set the pressure cooker on the saute setting. Add the ketchup, molasses, Worcestershire, vinegar, and garlic.Stir in the chile powder, cumin, paprika, and pepper and simmer until the mixture is thick, about 3 minutes.
Add the chicken and cover with the lid. Cook on HIGH pressure for 15 minutes before allowing the pressure to release naturally.
Transfer the chicken to a large bowl using tongs. Return the Instant Pot to the saute function and bring the sauce to a simmer for five minutes. Adjust seasoning with salt and pepper, to taste. (Sauce will thicken as it cools) While the sauce is simmering, shred the chicken. Toss the chicken with some of the barbecue sauce and serve the extra sauce on the side.
Assemble shredded chicken on soft potato buns adding shredded cabbage and pickles, if desired.