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Instant Pot BBQ Chicken [Crock Pot Option]

  • Author: Nancylynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Description

This Instant Pot BBQ Chicken is juicy, tender, and oh so saucy thanks to my Pot-in-Pot cooking hack!  No need to water down the sauce, this BBQ Chicken comes out perfectly pulled and full of yummy BBQ flavor without the dreaded burn message. No instant pot?  I have slow cooker directions for you, too!  Serve with my yummy cilantro lime slaw!


Scale

Ingredients

For the Homemade BBQ Sauce:

  • 1/2 cup tomato paste
  • 1/4 cup of coconut aminos (can sub low sodium soy sauce if not gluten-free)
  •  3 Tbsp pure maple syrup
  •  2 Tbsp apple cider vinegar
  • ½ Tbsp yellow mustard 
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • sprinkle of sea or Himalayan salt and black pepper

For the Chicken: 

  • 1/4 tsp garlic powder
  • ¼  tsp salt
  • ¼  tsp paprika 
  • sprinkle of pepper
  • 12 pounds of boneless, skinless chicken tenderloins, or chicken breasts cut into smaller strips or chunks 

For the Slaw: 

  • 3 T cilantro
  • 4 cups of coleslaw mix (or chop your own cabbage)
  • 1/4 of a red onion cut into skinny strips
  • ½1 jalapeno, diced and seeds removed
  • 4 tsp maple syrup or honey
  • Juice from 2 limes 
  • 1 tsp olive oil 
  • Sprinkle of salt 

Instructions

Instant Pot:

  1. Mix ingredients for Homemade BBQ Sauce.  Set aside.
  2. Spray or brush chicken with olive oil spray and season with garlic powder, salt, paprika and pepper. Place chicken in an Instant Pot safe bowl.  Pour BBQ sauce over chicken and cover with foil.  
  3. Put ½ cup of water at the bottom of the instant pot and use a sling to lower the chicken inside the pot.  
  4. Set to manual/pressure cook for 15 minutes. After cook time, do a full natural release (about 10 minutes). 
  5. Shred chicken in the sauce. 

Slow Cooker:

  1. Mix ingredients for Homemade BBQ Sauce.  Set aside.
  2. Spray or brush chicken with olive oil spray and season with garlic powder, salt, smoked paprika and pepper.  Place Chicken in Crock Pot. 
  3. Cover with sauce.
  4. Cook for 6-8 hours on low.
  5. Shred chicken in the sauce.

For the slaw:

  1. While meat is cooking, mix together lime, maple syrup/honey, and olive oil,  Toss with coleslaw mix, cilantro, red onion, and jalapeno.  Season with salt to taste.


Notes

21 Day Fix Container Counts:  3/4 cup of chicken, 1 cup of slaw – 1 red, 1 green, 2 sweetener teaspoons

Keywords: BBQ Chicken, Instant Pot BBQ Chicken, Instant Pot Shredded Chicken, Crock Pot BBQ Chicken