1 pkg. ROCKY┬« Free Range Boneless Skinless Chicken Breast, Value Pack
1/4 cup finely chopped yellow onion
2 cloves garlic, minced
1 cup ketchup
1/4 cup light brown sugar
2 tbsp. bourbon
1 tbsp. unsulphured molasses
1 tsp. fine sea salt
1/2 tsp. ground black pepper
1/2 tsp. mustard powder
  Sliced onions, optional
  Dill pickle slices, optional


1 Place the chicken breasts in the bowl of a 6-quart Instant Pot.
2 Stir together the onion, garlic, ketchup, brown sugar, bourbon, molasses, salt, pepper, and mustard powder in a medium saucepan. Bring to a simmer over medium heat and cook, stirring often for 5 minutes.
3 Pour the sauce over the chicken. Stir to coat all of the chicken breasts.
4 Secure the lid of the Instant Pot and set the vent to seal. Set to Manual, High, 15 minutes. When done cooking, let the pressure release naturally for 10 minutes. Turn off the Instant Pot.
5 Remove the lid and transfer the chicken to a cutting board. Shred or chop and return it to the pot. Alternatively, you can shred the chicken with two forks in the pot. Stir well to coat all the meat in sauce.
6 Divide the chicken into 6 portions. Make sandwiches with the buns and your desired toppings.

Recipe Courtesy of Lori Rice of Fake Food Free


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