Pulled Chicken in BBQ Sauce 

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



Place the stainless steel inner pot inside the Instant Pot®. Add chicken and barbecue sauce, and mix.

 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.

If chicken was very juicy, the sauce may look a bit watery. To thicken, boil briefly. If not necessary, skip the step.

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.