Cut Chicken to be about the same size
Add 1 TBSP of olive oil to instant pot and press sauce. Add all the dry ingredients in a gallon zip lock bag and shake to mix well. Add chicken pieces to bag and shake and mix well, massaging the seasoning to cover all the pieces of the chicken. When instant pot reads hot, use tongs and carefully add the pieces of chicken. Don't force all the pieces; do in a couple batches. Let the chicken sear for 2-3 minutes then flip and do the other side for another 2-3 minutes. Once Browned Remove to plate. Pour 1/2 cup of chicken broth into the pot and use a wooden spoon to scrape all the bits from the bottom. Don't skip this step! Once the bottom is scraped up add at the other cup of broth and the Worcestershire sauce. Then add the chicken in and squeeze the chicken in as best as possible. Most of the chicken should be covered by liquid, but not all.
Pressure cook on high for 15 minutes; naturally release pressure for 10 minutes.
Add about 1/4 cup of juices from instant pot into shredded chicken.
Add BBQ sauce (1/2 cup) or just use the juices from the pot
0 servings