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Maple Garlic Shredded Chicken Sandwiches

Instant Pot Maple Garlic Shredded Chicken Sandwiches

Made in the instant pot, these maple garlic shredded chicken sandwiches make the perfect dinner or BBQ recipe to enjoy.
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Cook Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 6 sandwiches

Equipment

  • Instant Pot

Ingredients
  

  • 1 ½ lb pound of chicken (you can use breasts, thighs, or even leftover whole chicken)
  • 3 tablespoon butter
  • 3 cloves of garlic, minced
  • 1 tablespoon soy sauce
  • ½ c maple syrup
  • ⅓ c chopped onion
  • Salt and pepper to taste
  • ½ c chicken broth
  • 3 tablespoon ketchup
  • 1 tablespoon sesame oil

Instructions
 

  • Turn the instant pot to sauté. Once it has warmed up, add the butter and the chicken.
  • Important note: If you are using raw chicken, sauté for 4 minutes on each side. If you are using leftover chicken, warm it up and stir so that the butter coats the meat to avoid it drying out.
  • Turn the instant pot off, add the maple syrup, onion, soy, garlic, sesame oil, ketchup, salt and pepper.
  • Pour chicken broth over top and stir to make sure nothing is stuck to the bottom or the sides of the instant pot.
  • Replace the lid and seal.
  • Set the instant pot to manual. If you are using raw chicken, set the timer for 15 minutes. If you are using leftover chicken, set the timer for 10 minutes.
  • When the timer beeps, allow the instant pot to naturally release steam. Using the quick release valve will cause rubbery chicken.
  • Shred the chicken with a fork. It came out very tender for us so shredding it shouldn’t be a problem.

Notes

If the sauce is too thin for your liking, turn the instant pot to sauté and allow it to simmer for 5 minutes.
You can store the leftover maple garlic shredded chicken in the fridge. Be sure to allow leftovers to cool to room temperature before storing in an airtight container.
 
Keyword main dish