BBQ Pulled Chicken

• Gluten free

• Meat

  • 3 lbs Chicken thighs, boneless skinless

• Produce

  • 2 1/2 tsp Garlic, granulated
  • 2 tsp Ginger, ground

• Condiments

  • 1/2 cup Apple butter
  • 1/2 cup Balsamic vinegar
  • 2 tbsp Blackstrap molasses

• Baking & Spices

  • 2 1/2 tsp Sea salt

• Liquids

  • 1/2 cup Water

Found on meatified.com

Ingredients

• 3 pounds boneless, skinless chicken thighs
• ½ teaspoon sea salt
• ½ teaspoon granulated garlic
• ½ cup water
• ½ cup apple butter, with no sweetener added
• ½ cup balsamic vinegar
• 2 tablespoons blackstrap molasses
• 2 teaspoons granulated garlic
• 2 teaspoons ground ginger
• 2 teaspoons sea salt

Directions

• Add the chicken, salt, granulated garlic, and water in the Instant Pot®.
• Close and lock the lid. Press MANUAL for high pressure. Set cooking time to 25 minutes. Once the time is up, quick release the pressure (using the instructions on page 7).
• Pour out as much water/broth as you can. Reserve the broth for future soup making, if desired.
• Whisk the apple butter, balsamic, molasses, garlic, ginger, and salt together. Pour over cooked chicken with remaining juice.
• Press the SAUTÉ button on the Instant Pot®. Let the chicken and sauce simmer to evaporate some of the juices. Once some of the liquid has evaporated, CANCEL the sauté function. Shred the chicken, if desired, before serving.