Step 1

Mix the BBQ dry rub in a small bowl - 1 tbsp brown sugar, 1 1/2 tsp kosher salt , 1 tsp black pepper , 1/2 tsp onion powder , 1 tsp garlic powder, 1/4 tsp smoked paprika.

Step 2

Sprinkle the dry rub on all sides of the cut chicken breasts. Press the seasoning in so it will stick to the chicken.

Step 3

Pour 1 cup water, 1 tbsp Worcestershire sauce, 1/2 tbsp apple cider vinegar and the crushed garlic cloves into the Instant Pot. Place the trivet over the liquid. Put all the seasoned chicken breasts on to the trivet.

Step 4

Close the pot and lock the pressure valve in place. Set it to cook on pressure mode, high for 8 minutes.

Step 5

Do a 5 minute natural release, then do a quick release for any remaining pressure.

Step 6

Remove the chicken from the pot and shred/pull it. Kitchen Tip: put the warm chicken in a stand mixer with a paddle attachment for easy and fast shredding!!! Discard the liquid in the pot.

Step 7

Mix the shredded chicken with desired amount of BBQ sauce. We like between 1/2-3/4 cup BBQ sauce.

Step 8

Serve on buns for amazing pulled BBQ chicken sandwiches.