Instant Pot BBQ Chicken (Paleo, THM-E)
A super quick, hearty chicken dish the whole family will love.
Servings Prep Time
4-6servings 5minutes
Cook Time
15minutes
Servings Prep Time
4-6servings 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Clean chicken of any excess fat and set aside.
  2. Add all other ingredients to a blender and blend until smooth.
  3. Place the sauce in the Instant Pot, add chicken and gently toss around so all the chicken is covered with the sauce.
  4. Attach lid, set valve to “sealing,” set cook time to high pressure, 10 minutes.
  5. When cook time is up, allow pot to depressurize naturally if you have time. If not, use the quick release. Because the cook time was so short, it won’t take too long to depressurize naturally.
  6. Shred meat with two forks or a hand mixer and serve!
Recipe Notes

*More options! You can start with frozen chicken as well, just allow 5 more minutes cooking time and know that your sauce will be a little more liquid because of the water/ice on the chicken.

If you have time and prefer to use bone-in, skin-on chicken (either white meat or dark) this dish is even better, it will just no longer be as low fat. The flavor from the bones and skin will make the sauce so rich and delicious! Adjust cooking time to 15-20 minutes. Dark meat with bones can tolerate a longer cook time and the flavor just gets better.

Serving suggestion: I was doing a Whole 30 while working on this recipe so I served it with a simple green salad, onion and sweet potato hash and some homemade ranch dressing. The ranch is super simple and is comprised of homemade mayo, coconut milk, dill, chives, salt and pepper.