Instant Pot Hawaiian Pulled Chicken Sandwiches Recipe | Food Network Kitchen | Food Network

Ingredients

• 3 pounds skinless, boneless chicken breasts
• 2 teaspoon chili powder
• Kosher salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 2 small red onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons dry mustard
• Pinch of cayenne pepper
• 2 cup pineapple chunks
• 1 cup pineapple juice
• 3 cups BBQ sauce

Prep

• Cut 2 onions
• Mince 4 garlic cloves
• Combine 2 teaspoons dry mustard, Pinch of cayenne pepper, 1 tsp Kosher salt, 1 tsp ground black pepper, 2 teaspoon chili powder
• Cut 1 pineapple into chunks, and squeeze the juice into a separate container

Recipe

1. Season the chicken with the chili powder and a generous pinch each of salt and black pepper.
2. Set an Instant Pot to saute at high heat.
3. When the Instant Pot is ready, add the olive oil.
4. Add the red onion and garlic to the pot and cook until the onion is tender, about 5 minutes.
5. Cancel the saute setting.
6. Add pineapple juice and stir.
7. Add the stainless steel insert in your Instant Pot.
8. Place chicken breasts on the insert.
9. Whisk the pineapple preserves, 2 teaspoon dry mustard, the cayenne and BBQ sauce in a small bowl; pour over the chicken and stir to combine.
10. Arrange pineapple chunks over chicken and alongside, make sure no chunks are under the chicken.
11. Place lid on your Instant Pot, and adjust timer to 12 minutes.
12. When the timer is done, release the pressure.
13. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
14. Set the cooker to saute at high heat.
15. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes.
16. Return the chicken to the pot and stir to coat.