• Mix together the brown sugar, sweet paprika, chili powder, salt, ground garlic, and black pepper for the dry rub.
• Coat the chicken breasts in the dry rub. Add the chicken to Instant Pot. Top with the hard cider.
• Turn the Instant Pot to "meat/stew" and pressure cook for 35 minutes.
• When the chicken is cooked, carefully release the pressure by pressing the release valve on the Instant Pot lid.
• Carefully take the chicken breasts out of the Instant Pot and shred them with two forks. Place the shredded chicken back into the Instant Pot and mix it around to get the flavor from the liquid left over.
• Serve on a bulky roll, over nachos, or in a salad. Enjoy!

To Make the Barbecue Sauce

• Clean and peel the onion and green bell pepper. Cut them both into large chunks.
• Add the vegetables to a food processor and process until the vegetables are finely minced. Drain any excess liquid off.
• Melt the butter in a saucepan and add the vegetables. Let that cook on medium for 5 minutes until the onion is translucent and is fragrant.
• Add the ketchup, brown sugar, mustard, Worcestershire sauce, and salt. Let that simmer for 10 minutes on low.
• Allow the sauce to cool completely before using it. If you would like to make it smoother, use an immersion blender to smooth it, or place it in a blender once cooled.