Combine chicken broth, onion powder, garlic powder, paprika, salt, coconut aminos and half of the BBQ sauce in a small bowl. Whisk together.
1 Cup Gluten Free Chicken Broth, 1 teaspoon Onion Powder, ½ teaspoon Garlic Powder, ½ teaspoon Paprika, ½ teaspoon Salt, 1 Tablespoon Coconut Aminos, ¾ Cup BBQ sauce
Place the rack in the bottom of your instant pot. Place the chicken breasts on top of the rack.
1 ½ pound Chicken Breast
Pour the broth mixture over the chicken.
Place the instant pot lid and seal the vent.
Cook on high pressure for 7 minutes. Natural release for 10 minutes, then open the valve to release the rest of the pressure. (see note below)
Remove chicken from instant pot. Use two forks to shred the chicken into bite size pieces.
Pour the remaining bbq sauce over the chicken. Add ½ cup of the liquid from the instant pot. Stir together until chicken is coated.
Serve immediately.
Notes
If using frozen chicken breasts add 2 minutes to the cooking time.Cooking time listed is for ½ pound breasts that are not frozen. If you have larger or smaller chicken breasts, you will need to adjust the cooking time.Ensure chicken reaches an internal temperature of 165 degrees before serving.STORAGE: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.