Barbecue Lentils and Pulled Chicken in the Instant Pot

 I wanted to make Instant Pot barbecue lentils and pulled chicken, so used this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped yellow onion (1/2 large)
• 1 bell pepper, chopped
• 3 cups low-sodium chicken stock (1 can + 9.5 ounces water)
• 3 garlic cloves, chopped
• 2 tablespoons ketchup
• 3 tablespoons brown sugar
• 1 tablespoon sweet paprika
• 1.5 teaspoons chili powder (may substitute ground ancho chile)
• 1.5 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• Option - for more barbecue flavor, double the (ketchup to cumin) ingredients, or stir in 1/2 cup of Baby Ray's barbecue sauce
  
• 1.5 cups dried lentils
• 2 frozen chicken breasts
  

 

Instructions:

1. Saute onions and bell peppers in the oil in the Instant Pot pan for a  few minutes. Add garlic, stir for 30 seconds.
2. Stir in the chicken stcok + water
3. Stir in the ketchup, sugar, paprika, chili powder, salt, cumin, cinnamon and black pepper.
4. Stir in the lentils.
5. Place 2 frozen chicken breasts on top, and submerge in broth.
6. Cook on high pressure for 15 minutes, then allow the pressure to release naturally for at least 15 minutes.
7. Remove chicken, shred with two forks.
8. Taste sauce, adjust flavorings as desired.
   
9. Garnish with chives or scallions
   

 

Carole's Notes:

We liked this!  Doug would like more of a barbecue flacor, so next time I will double the spices, or mix in 1/2 cup of Baby Ray's sauce as well.

The recipe is lightly adapted https://www.washingtonpost.com/recipes/barbecue-baked-lentils/17495/