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Add the chicken breast to the insert of the Instant Pot.
Pour the water and barbecue sauce over the chicken and close the instant pot.
Be sure the instant pot vent is turned to sealed. Turn on high pressure for 15 minutes.
After the instant pot comes up to pressure and cooks for 15 minutes, you can manually release the pressure or allow it to naturally release.
Take the chicken breast out of the instant pot and shred them on a plate with two forks.
To thicken the sauce, turn the instant pot on Saute mode.
Make a slurry by combining 1 tablespoon of arrowroot powder or tapioca flour to 2 tablespoons water in a small bowl. Stir well
Pour the slurry into the barbeque sauce after the chicken is removed. Stir well. Allow to cook 2-3 minutes until the sauce starts to thicken.
Turn off the instant pot once it reaches the thickness you like, as it will continue to thicken with heat.
Stir the shredded chicken back in and serve hot or cold.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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