Ingredients
- 3 chicken breasts
- 1 cup chicken broth
- 1 1/2 cups barbecue sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon roasted garlic and herb seasoning (I use the Weber one)
- 2 teaspoons Worcestershire sauce
Pour chicken broth in the instant pot and then the chicken. In a medium sized bowl, mix together the rest of the ingredients and stir until mixed. Pour the mixture over the chicken and broth, leaving the water at the bottom of the pan. Pressure cook for 15 minutes and then let natural release for 10 minutes. Shred the chicken. The sauce will thicken as it cools, however if you prefer thicker sauce you can stir in 1 tablespoon of cornstarch while the pot is still hot. Serve and enjoy!