- 3lbs Chicken Thigh Filets, or 4lbs Chicken in 1/8ths
- 1 cup Mendel’s Competition BBQ Sauce (or your favorite)
Put chicken and sauce in Instant Pot. Cover, lock lid and set valve to sealing. Cook on high pressure for 10 minutes. Release pressure manually. Shred chicken with two forks. If using bone-in chicken, remove skin and bones before shredding — carefully, meat is very hot!
Serve with rice.