![]() More good news about chicken thighs-it almost falls apart on its own so shredding is that much easier. Like I mentioned in my shredded jerk pork tenderloin recipe, it’s hard to contend with the precision of forks when it comes to making pulled chicken or pork. Use two forks or meat claws to make pulled chicken thighs. Chicken thighs, on the other hand, almost seem to get even more tender. Over cook chicken breast by a few minutes and you’ll have dry, rubber chicken. That said, there’s never any harm in starting on the low end of the cook time window and using a food thermometer to make sure the chicken reaches an internal temperature of 165✯.Īnother huge benefit to using chicken thighs is that they’re super forgiving. I’ve tested several recipes like my BBQ Instant Pot pulled chicken in my 8-quart Instant Pot and they seem to have consistent cook times. I use the 301 model Ninja Foodi (6.5qt) for pressure cooking. Pressure cook on high for 10 minutes with quick release pressure. So you shouldn’t need to extend the cook time for chicken breast by too much. My shredded buffalo chicken nachos recipe calls for cooking 1 1/2 pounds of boneless skinless chicken breast for 10-12 minutes. The extra fat in chicken thighs makes amazing pulled chicken, but you could definitely use chicken breast to save some fat. Add boneless skinless chicken thighs or breasts to the pot and cover in the coconut milk mixture. I’ve used gochujang in recipes like my Sweet and Spicy Pork Tenderloin, Spicy Ground Beef and Quinoa Bowls, and Korean-Style Ground Beef, in case you need examples of what to use it for beyond this recipe. The honey definitely helps with the sticky sweetness, but I’d try to get your hands on gochujang if possible! If you’re thinking about swapping it for sriracha, chili garlic sauce, or sambal oelek, those will bring the spice but lack in the fermented umami department. You should be able to find it in most grocery stores these days, and you can always buy it on Amazon. It’s got a great fermented and slightly sweet flavor in addition to the heat. ![]() You’re probably familiar with everything in the lineup except for maybe the gochujang, which is a thick hot chili paste. After reviewers raved about the flavor in that recipe, I knew I wanted to adapt it for some pressure cooker pulled chicken! If you’ve made my spicy coconut ground chicken recipe, this ingredient combo will look familiar. Now, the pressure’s on! Mix reduced fat coconut milk, honey, gochujang, lime juice, and a handful of spices together in a pressure cooker pot. If you’re feeling confident, there’s a full recipe card at the bottom of the post. Still, I’ll walk you through the recipe below to cover ingredient modifications like using chicken breast or crockpot, gochujang vs sriracha or sambal oelek, and more. Just throw everything in a pressure cooker pot, stir, seal, and cook. This is a super simple recipe that takes less than 5 minutes of prep time. How to Make the Best Pressure Cooker Pulled Chicken As an Amazon Associate, I earn from qualified sales. How to Make Ground Chicken (With or Without A Meat Grinder).9 Low Carb Potato Substitutes + 50 Ways to Use Them.Trader Joe’s Recipe Guide & Shopping List. ![]() Garlic Parmesan Air Fryer Roasted Radishes.Honey Sriracha Ground Chicken and Broccoli.
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