For the Instant Pot BBQ Chicken:
1 1/2 lbs. boneless, skinless chicken breast
1/2 C. Head Country Sweet and Sticky Sauce (or sauce of your choice)
1/4 C. chicken broth
For the Chicken Puffs:
2 C. shredded Instant Pot BBQ Chicken
2 tsp. Head Country High Plains Heat Championship Seasoning
1 1/2 C. shredded mozzarella
1 package puff pastry (2 sheets), thawed
Crispy onions and chopped parsley, optional
375 degrees F
First, make the chicken. Add chicken breasts, Head Country Sweet and Sticky Sauce, and broth to your Instant Pot. Cook on High pressure for 10 minutes, letting steam naturally release for 5 minutes before manually releasing any remaining pressure.
Remove the chicken and shred. Add the shredded chicken back to the sauce in the Instant Pot, stirring to coat. Set aside.
Preheat the oven to 375 degrees F. Lightly grease two 12-cup muffin tins with cooking spray. Next, make the pastry filling. Add 2 C. shredded Instant Pot chicken, Head Country High Plains Heat Championship Seasoning, and mozzarella to a large bowl. Stir to combine.
Lay a sheet of puff pastry on a clean, lightly floured work surface. Cut each sheet into 9 equal squares—three across, three up-and-down.
Place each square in a greased muffin tin. Distribute the filling evenly among the pastry cups.
Bake for 30 to 35 minutes, until the dough is golden brown.
Remove from the oven and top with crispy onions and chopped parsley, if desired. Enjoy!