Add ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, paprika, chili powder, pepper, and hot sauce. Simmer for a few minutes.
Stir pineapple into BBQ sauce.
Add chicken breasts and flip to coat on both sides.
Place lid on instant pot and cook on high pressure for 15 minutes. Allow pressure to naturally release.
Remove chicken from instant pot and shred with two forks. Return to pot.
Serve on warm tortillas with shredded cabbage, fresh corn, cheese, or whatever toppings you like!
Slow cooker instructions: place all ingredients in slow cooker and cook on low for 8 hours. Remove chicken from slow cooker and shred with two forks. Return chicken to sauce and stir to combine.
Serve on warm tortillas with shredded cabbage, fresh corn, cheese, or whatever toppings you like!
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/instant-pot-bbq-chicken-pineapple-tacos/