Tender shredded chicken bathed in a sweet & spicy BBQ sauce with bits of pineapple, mandarin oranges, and red onions make this an unforgettable and delicious recipe. Perfect for a quick weeknight dinner, wrap filling, nacho topping, or weekly meal prep protein!
The “Endless Chicken”
So this recipe is one that Mr. Fantabulous calls “Endless Chicken” as it has to be made and in the fridge at all times. This is something he doesn’t ever get tired of eating and will always want. Honestly, sometimes even more than pasta! Shocker, I know!
However, I don’t mind as this recipe is so simple to make and so incredibly flavorful.
Grab Your Ingredients
What I love about this recipe is I’m sure you have most, if not all, of these items in your pantry and fridge. If not, they quickly will be a mainstay as you’ll love this recipe!
- Chicken – I love a mixture of boneless breasts and thighs. Feel free to use what you like
- Fruit – fresh or canned pineapple and mandarin oranges
- Fruit Juice – save the juice from the pineapple and mandarin oranges (you may need additional chicken stock)
- BBQ Seasoning – I love Wing Wub
- Red Onions
- BBQ Sauce – I prefer a sweet and spicy BBQ sauce in this recipe. If you only have sweet, add a few splashes of Sriracha or Gochujang
Grab Your Instant Pots!
- To the Instant Pot, add the seasoned chicken, fruit, juice, and onions. You can add a sprinkle of more Wing Wub if you’d like.
- Next, pour over the BBQ sauce and close the lid. Again, DO NOT STIR!
- Close the lid, set the time, and set it to a Quick Release (if yours is programmable).
- Once it’s done cooking, remove the lid and shred the chicken.
So what’s a quick release? Quick Release (QPR or QR) – this is where you want to stop the cooking process as fast as possible. Now this is about the only scary part about pressure cooking. On my Instant Pot Due Crisp, it automatically does the Quick Release when you program it during the setup process for cooking.
If yours is the older model, you have to turn the valve to release the pressure. What this means is that that super hot/wet steam will spew out fast and hard so never put your face or body part near that. What I do is put a tea towel over top and use tongs to release the steam. It’ll hiss like a cat but it’ll subside quickly. This is used for quick cooking vegetables or delicate meats (like lobster or shrimp).
Chef’s Tip about Shredding Chicken
To get smaller shredded pieces you can use 2 forks OR place the hot chicken in the bowl of a stand mixer fitted with the paddle attachment. Turn on to low and slowly increase the speed until the chicken is shredded finely.
Reduce The Liquid
While you’re shredding the chicken, set the Instant Pot to saute and pour in the rest of the BBQ sauce. Here is where you want to let the liquid reduce by at least half. You want it to create a sauce that coats the chicken.
Once you’re done shredding the chicken, put it back in the sauce as it’s reducing.
The smells this dish gives off are just intoxicating! Sweet, spicy and it’s one where you know it’s going to be delicious! Transfer the chicken to a pot and serve. I opted to garnish with green onions and sesame seeds.
The Perfect Anytime Chicken
What I love about this dish is it takes under 30 minutes to make (when not using frozen chicken). I know when I’ve had a hard day or a long day, this is something one of us can throw together as it’s pretty much dump, close the lid, press a few buttons and dinner is on the table soon.
Ways To Serve This Recipe
Gosh, there are so many ways this dish can be used.
- Buddha Bowl – place this over some type of cooked grain with other veggies
- Sandwich – Put this on a toasted bun and top with crunchy apple slaw
- Wrap – I love this in a wrap with shredded cabbage
- Rice – Mr. Fantabulous’s favorite way is over rice with cabbage, green onions, and crispy onions
- Nachos – I put this over tortilla chips, shredded cheddar, and crispy bacon and drizzled with BBQ sauce
- Pizza – whether it’s a flatbread or a Neapolitan crust, this is so good on pizza!
Can I Freeze This?
Absolutely! I have a bunch of vacuum-sealed in my freezer. Simply place it in a freezer-safe container and store it for up to 3 months.
When you want to use it, thaw it in the fridge overnight. To reheat, place in a pot over medium heat until warmed through. You may want to add a bit more BBQ sauce.Print
- 2 boneless large chicken breasts
- 4 boneless chicken thighs
- 1–15ounce can mandarin oranges, juice reserved
- 20-ounce can of pineapple chunks, juice reserved
- 1 1/2 cups reserved fruit juice (add chicken stock if there is not enough fruit juice_
- 2 cups sweet and spicy BBQ sauce, divided
- 2 Tablespoons Wing Wub
- 1/2 red onions, thinly sliced
- Coat all sides of the chicken with the Wing Wub. Place the chicken into the Instant Pot followed by the pineapple, mandarin oranges, red onions, and the reserved fruit juice. Pour over 1 1/2 cups of the Sweet & Spicy BBQ Sauce. DO NOT MIX!
- Put the lid on, set it to high pressure, and the time to 12 minutes. If the chicken is frozen, make it 18 minutes. Plan on a Quick Release.
- After the quick release, remove the lid, take the chicken out, and transfer it to a bowl. Set the instant pot to sauté, and add in the remaining BBQ sauce. Stirring often, you want to reduce the liquid down to a sauce that coats the meat and fruits. This will take about 15-25 minutes.
- Using 2 forks or a mixer fitted with the paddle attachment, shred the chicken. Place the chicken back in the instant pot and stir. Reduce until the sauce coats the chicken without running off.
- Once thickened, enjoy! Store any leftovers in an airtight container for up to 5 days.
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