Ingredients

• 2 teaspoons kosher salt
• 1.5 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons ground black pepper
• 2.5 pounds skinless , boneless chicken breasts, or more to taste
• 1 cup water
• 1 teaspoon hickory-flavored liquid smoke
• 10 hamburgers buns , or as needed
• 1 cup barbecue sauce

Instructions

1. 1 Combine salt, paprika, garlic powder, onion powder, and black pepper in a bowl. Cut chicken into 3- to 4-inch pieces; place in a large resealable plastic bag. Sprinkle salt mixture over chicken, squeeze out excess air, seal the bag, and shake to coat chicken.
2. 2 Pour water into a multi-functional pressure cooker (such as Instant Pot). Place the wire rack into the Pot; arrange chicken on the rack. Close and lock the lid. Select Meat/Poultry function. Set the timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
4. 4 Transfer chicken to a bowl; shred using 2 forks. Add ½ cup cooking liquid and liquid smoke to the bowl; mix well. Serve pulled chicken on buns; top with barbecue sauce.

Nutrition per serving