I made a pulled chicken dinner that turned out really well tonight. It's for a 6 quart InstantPot so may require ingredient adjustments if your cooker is a different size. Can be done with a pressure cooker, or just slow cook it.
3/4 cup chicken stock
1/4 cup balsamic vinegar
1 teaspoon salt
1 tablespoon black pepper (fresh, course grind reocmmended)
1 tablespoon dijon mustard
1/4 cup strawberry jam (not jelly or preserves - to thin and too thick respectively)
2.5 lbs of boneless skinless chicken thighs or breasts
1 sprig of rosemary
In the InstantPot, mix stock, vinegar, salt, pepper, mustard and jam. Stir until the jam dissolves (took a couple minutes).
Put the chicken in and toss it around to coat it with the sauce.
Tuck the sprig of rosemary in, immersed, so it's not just floating on top.
Pressure cook meat setting for 20 mins. Slow cook, two hours at least
If pressure cooking, once the cook is done, unplug your InstantPot and wait for it to cool naturally. Venting the steam the fast way is not a good choice for this dish.
When cooled remove lid, remove and throwaway rosemary, and use a couple of forks to shred the chicken. Put the lid back on the pot, but cocked to the side, leaving a gap rather than dropping it in place.
Serve as is on rolls, or as a topper to a bed of lettuce, cucumbers, etc. I think it's even tastier refrigerated as the flavors marinade longer. The flavor is hard to describe, but my wife, my son and I all agreed this was a terrible dish and the other two should just eat something else while they sacrifice their night and eat it all.
