Instant Pot Chicken With Alabama White Sauce
Enjoy Instant Pot Chicken with Alabama White Sauce - tender chicken complemented by a creamy, peppery dressing for a quick, unforgettable meal.
Ingredients
- 4 Chicken Breasts
- 1 cup Water or chicken broth
- 1 cup Mayonnaise
- ¼ cup Buttermilk
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Granulated Sugar
- 1 tablespoon Spicy Brown Mustard
- 2 teaspoons Raw Horseradish
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 5 Slider Buns
Instructions
- First, add the large boneless chicken breasts and broth to the inner pot. Then, place the lid on the Instant Pot, turn the valve to the “sealing” position, press “pressure cook” or “manual,” and set the time for 20 minutes.
- Then, flip the valve to the “venting” position to release the pressure. Next, drain the juice from the pot and shred the chicken. The chicken should shred easily.
- In a medium bowl, whisk all the rest of the ingredients together for the sauce. You can place the Alabama white barbecue sauce in the fridge until you are ready to use it.
- Place chicken on the slider bun and pour the Alabama white sauce over the top, covering with the top slider bun.
Notes
Make the Sauce While the Chicken Cooks. To save time, go ahead and make the sauce while your chicken is in the Instant Pot.
Whisk Sauce Well. You don’t want any lumps in your sauce so make sure you whisk it really well.
Mix Chicken and Sauce. Instead of topping the chicken with the sauce, I have found that it’s more flavorful when the sauce is mixed in with the shredded chicken.
Nutrition
Calories: 630kcalCarbohydrates: 23gProtein: 42gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 21gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 136mgSodium: 916mgPotassium: 722mgFiber: 1gSugar: 8gVitamin A: 106IUVitamin C: 3mgCalcium: 58mgIron: 2mg
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