Ahh, BBQ chicken: the slightly sweet, smoky, tangy deliciousness that just hits the spot. And the absolute best part of this recipe is that it’s sooooo easy to throw together with the least amount of effort possible. Just throw the ingredients together and let the Instant Pot do all the heavy lifting!
Wham, bam, thank you, m’am! Winner Winner Chicken Dinner’s on :)
Instant Pot BBQ Chicken
(GF, DF, Corn-free, Paleo)
Makes approx. 6 servings
Ingredients:
8-10 boneless/skinless pastured chicken thighs
1/2 red onion
1 cup bone broth or water
For the Sauce:
3 Tbs organic tomato paste
1/2 cup unsulphured blackstrap molasses
1 Tbs raw, unfiltered apple cider vinegar or balsamic vinegar
1 Tbs dijon mustard
1/3 cup coconut aminos
1 1/2 Tbs honey or maple syrup (optional if you want a little more sweetness)
2 tsp smoked sea salt
3/4 tsp granulated garlic (or 4-5 fresh cloves, chopped)
1 tsp allspice
Directions:
In a small bowl, whisk together all sauce ingredients until well combined. Taste and adjust seasoning to your liking.
Add chicken thighs, red onion, BBQ sauce, and broth or water to the bowl of your Instant Pot*. Stir to combine and put on the lid, making sure to close the release valve.
Using the poultry setting, cook for 18 minutes. Let cool and depressurize for about 20 minutes. In a pinch, you can use the quick release option, but your chicken might not be as tender this way.
Once completely depressurized, unplug your Instant Pot and open the lid. Remove chicken thighs to a medium bowl, shredding as you go (they should do this on their own!) Using a slotted spoon, remove all left behind bits so you’re left with just your sauce and juices.
Turn your Instant Pot to the “saute” setting and cook your remaining liquid and sauce down until reduced by at least half, approx. 15 min, stirring occasionally. It will continue to thicken as it cools. You can also do this in a small pan on the stove, but using the Instant Pot means less dishes!
Remove sauce, adding as much to your shredded chicken as desired. Place any remaining sauce in an airtight jar and keep in the fridge for up to one week.
Enjoy your shredded chicken on greens, in tacos with these incredible tortillas, or with incredible sides like these mashed white sweet potatoes or these carrot fries!
*You can also make this recipe in a regular crock pot or in the oven. In a crock pot, cook for 4 hours and reduce your sauce and liquid on the stove. In the oven, place all ingredients in a glass baking dish and cook at 350 degrees until internal meat temp reaches 165 degrees, approximately 30-40 minutes.
This recipe is so rich and flavorful, and makes for an excellent and easy weeknight meal! You can even freeze half for a rainy day. It’s a great make-ahead protein option for your weekly meal prep, and is a total crowd pleaser for dinnertime guests. I sure hope you enjoy it as much as we do! Let me know what you think of it :)
In loving health,
Ashley
Note: This post contains affiliate links. While a little extra moolah is always nice and helps keep this blog up and running, the sole purpose of sharing these links is to help you find quality ingredients with ease and take out some of the guess work. It is my hope that your experiences in the kitchen are free of stress and frustration, and this is my way of helping you get there. I also never advocate for anything that I don't 100% believe to be a quality item. All recipes are solely mine. Sharing is caring, and I kindly ask that you give credit appropriately.