Barbecue Chicken

This Instant Pot recipe for shredded style barbecue chicken can also be made in a slow cooker or regular pressure cooker.

Ingredients: 2 lbs. chicken thighs fresh or frozen, 1 can tomato paste, 1/2 cup chicken stock, 3 cloves garlic, 1 inch fresh ginger or 2 tsp. powdered ginger, 1 tsp. salt, 1-2 tbsp. chili powder, 1-2 tsp. cumin.

Directions: for Instant Pot: place all ingredients in pot except for tomato paste. After all other ingredients are in, scoop the paste onto the top of the pile and leave it there. This way it will not scorch the pot or interfere with the stock's contact with the stainless steel pot, to insure you get a good pressure build. Place lid on, steam vent in sealing position, set for 25 minutes if using fresh chicken, 35 minutes if using frozen. Let the steam naturally release. Open pot, do not drain any liquid. You will need it once you start breaking down the chicken, it will be mostly absorbed and will thicken when cooling. Using cooking tongs or 2 forks, pull apart chicken into shredded form. It's up to you how small you want to shred it. Takes less than 5 minutes to get a fine shred if done in the Instant Pot. Readjust seasoning to taste. Enjoy!