Ingredients

• Boneless skinless chicken, 2 lb
• Kosher salt, 1.5 tsp for chicken + 1/4 tsp for sauce
• Black pepper, 1 tsp for chicken + 1/4 tsp for sauce
• Granulated garlic, 1 tsp
• Onion powder, 1.5 tsp total (1 tsp for chicken, 1/2 tsp for sauce)
• Smoked paprika, 1 tsp
• Chicken bouillon powder, 1 tsp
• Liquid smoke, 1/2 tsp
• Water, 1 cup for cooking + 1–2 tbsp for sauce
• Mayonnaise, 1 cup
• Apple cider vinegar, 1/4 cup
• Lemon juice, 1 tbsp
• Hot sauce, 2 tsp
• Stone ground mustard, 2 tsp
• Prepared horseradish, 1–2 tsp
• Cayenne pepper, pinch
• Brown sugar, 2 tsp
• Hamburger buns, 6
• Spicy bread-and-butter pickles, about 1 cup
• Potato chips, for serving (optional)
• Alabama white barbecue sauce, about 1.5 cups (prepared)

Steps

1. Place {{boneless skinless chicken:2 lb}} in the Instant Pot.
2. Season with {{kosher salt:1.5 tsp}}, {{black pepper:1 tsp}}, {{granulated garlic:1 tsp}}, {{onion powder:1 tsp}}, {{smoked paprika:1 tsp}}, and {{chicken bouillon powder:1 tsp}}; add {{liquid smoke:1/2 tsp}}.
3. Pour in {{water:1 cup}}. Seal and cook on High Pressure for 45 minutes.
4. While it cooks, make the Alabama white sauce: whisk {{mayonnaise:1 cup}}, {{apple cider vinegar:1/4 cup}}, {{lemon juice:1 tbsp}}, {{hot sauce:2 tsp}}, {{stone ground mustard:2 tsp}}, {{prepared horseradish:1–2 tsp}}, {{kosher salt:1/4 tsp}}, {{black pepper:1/4 tsp}}, {{garlic powder:1/2 tsp}}, {{onion powder:1/2 tsp}}, {{cayenne pepper:pinch}}, {{brown sugar:2 tsp}}, and {{water:1–2 tbsp}} until smooth.
5. When the chicken is done, shred it in the pot until pull-apart tender.
6. Toast {{hamburger buns:6}}.
7. Build sandwiches: pile shredded chicken onto each bun, drizzle with {{Alabama white barbecue sauce:to taste}}, and top with {{spicy bread-and-butter pickles:as desired}}.
8. Serve with {{potato chips:as desired}}.