This is a very simple instant pot recipe for pulled chicken or pork with a spicy/tangy flavor.
- 3 lbs pork roast or chicken thighs
- One chopped onion or 3 tbsps dried onions
- 1 tbsp red pepper flakes
- 1 tbsp dried mustard powder OR 2 tbsp Dijon mustard
- 1/2 cup balsamic vinegar OR if using Dijon mustard, cut back to a total of 1/2 cup vinegar (balsamic or white)
- 1/4 cup white vinegar
Place ingredients in Instant Pot, using the liquids to wash down the dry ingredients. Pressure cook for 20 minutes, then let cool (“natural release”). When the pot is cool, shred the meat with a couple of large forks; easiest to shred each piece into a second pot. Initially the mix will look soupy, but once shredded, much of the liquid will be reabsorbed.
Serve over basmati rice or with cole slaw on the side. Plus tabasco sauce for those who need more spice.