Last official weekend of summer…..final big cookout, the last hurrah!!! But school just started…..you are super busy…..how can you get ready for that last summer fling???? Break out the Instant Pot and in a flash….Instant Pot Dijon Pulled Chicken is your new go-to recipe.
Instant Pots have been a God send to anyone with more things to do than time to do them. I don’t use mine as often as often as I’d like to, but writing a food blog gives me lots of leftovers. Cooking so much, and I must admit I do marathon cooking sessions, making 3 or 4 recipes in a day, we tend to eat pizza and popcorn ……..a lot!!!
I have mentioned before, our everyday eating is nothing like what you see in our posts. Fantasizing about having food that looks like a magazine fades quickly with the reality of what food blogging is really like! We love it but it’s a ton more work that we anticipated, but we will not be giving it up….each and every recipe is totally worth it!!!!!
Our most popular recipe is Asiago Shrimp Risotto and it was one of our first Instant Pot recipes. Originally, Instant Pots were called electric presser cookers. Tim purchased our Instant Pot from Aldi’s and it was really inexpensive….under $50……I know …..it was a steal. Instant Pots are on sale now at your local Aldi’s……next best thing to a crock pot!!
Instant Pot = quick and easy! Crock Pot = fix it and forget it! Instant Pot Dijon Pulled Chicken can be prepared either way (I give instructions for both in the recipe). Either way this recipe for chicken will be your new chicken for sandwiches and that’s just for starters.
Tim and I made this most delicious chicken into tacos (look for the recipe soon). I have eaten it on rice and on top of a salad….yes its good cold too. Totally versatile.
My first try at this recipe was in the crock pot. I used bone in chicken breast and thighs with the skin removed. Leaving the bone in intensifies the chicken flavor…..a least I thought it would…….but it does require extra work when shredding the chicken, but it was delicious!!!
Batch two……Instant Pot, boneless skinless chicken breast…..super duper easy, shredding the chicken took less than a minute….same deliciousness!!! Not having the bones did not make a difference…go figure!
No matter the method you chose, the recipe is simple and quick to put together. Place chicken into the pot of your choice and top with sliced onions. Two kinds of mustard (dijon and grainy brown), maple syrup (real, not the pancake kind), and apple cider vinegar….mixed all together and pour over the chicken. Low and slow or lickety-split, the end result will be a dish everyone wants the recipe for!!!
For this post we are showing a sandwich. Instant Pot Dijon Pulled Chicken on a toasted bun, topped with pickled red onions (recipe included) and a tangy maple dijon sauce (recipe included) tossed with shredded lettuce makes a sandwich to remember.
All recipes can be made ahead and are ready to go to your end of summer send off!!
Summer will not be the only way to use this recipe and we will show you what we did next soon….stay tuned if you dig tacos!!!!
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Instant Pot Dijon Pulled Chicken
- Prep Time: 5 minutes
- Cook Time: 10 minutes + 10 minutes rest time
- Total Time: 25 minutes
- Yield: 8-10 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
Instant Pot Dijon Pulled Chicken
2–3 pounds of boneless chicken breast
1/2 cup Dijon Mustard
1/4 cup grainy brown mustard
1/2 cup Maple Syrup
2 tablespoons apple cider vinegar
1 large onion, cut in half and sliced thin
Pickled Red Onions
1 medium red onion, cut in half and thinly sliced
1 clove garlic peeled and slivered
1/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon whole peppercorns
1/2 cup apple cider vinegar
1/2 cup water
Maple Dijon Dressing
1 tablespoon minced onion
1 tablespoon dijon mustard
1 tablespoon grainy mustard
1/4 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup Miracle Whip
1 teaspoon brown sugar
1 teaspoon mustard seeds
salt and pepper to taste
3/4 cup oil
Instructions
Instant Pot Dijon Pulled Chicken
Place chicken in your Instant Pot and place onions on top of chicken.
In a medium bowl mix together mustards, maple syrup and vinegar. Pour the mixture over the chicken and onions.
Place lid on your Instant Pot, turn the vent to Sealing position. Set for PRESSURE COOK for 10 minutes. Pot will take a few minutes to pressurize, and chicken will cook for 10 minutes.
Allow the pot a 10 minute natural release, then do a quick release to release remaining pressure. Remove the chicken to a plate to cool slightly, until you are able to handle it without getting burned. Shred the chicken and return to the juices in the pot.
Pickled Red Onions
Place all ingredients into a medium side sauce pan and bring to a boil.
Once boiling remove the pan from the heat, cover and let come to room temperature.
Pickled onions immediately.
To store the pickled onions keep submerged in liquid in a mason jar or other glass container. The pickled onions should last in the refrigerator for up to 8 weeks.
Maple Dijon Dressing
Place all ingredients in a blender and blend until emulsified. Store in a glass jar in the refrigerator.
Notes
Alternately
Cook on low for about 6 hours in a crock pot. (longer is fine)
Pull the chicken and let it cook for 15 minutes more.
Keywords: chicken, crock pot, instant pot, dijon, mustard, maple syrup, quick, easy, sandwich
