Whole30 Instant Pot BBQ Chicken – plus a Sugar Free BBQ Sauce!

Easy and delicious, this sugar free BBQ sauce is delicious and easy to make, blend it up and pour over the chicken. Ready in 30 minutes! I’m confident you are going to love this Whole30 Instant Pot BBQ Chicken recipe! Remember to snag these Whole30 Meal Plans to help support your meal planning when you aren’t using your Instant Pot. 

Be sure to check out my favorite Whole30 Instant Pot recipes here. 

Whole30 Instant Pot BBQ Chicken

Ingredients: 

• 1 ½ pounds boneless skinless chicken thighs
• 1 teaspoon salt
• 1 tablespoon avocado oil or coconut oil

For the Sauce: 

• ½ cup Whole30 compliant marinara sauce or tomato sauce
• 2 tablespoon coconut aminos
• 2 cloves fresh or dried garlic
• 3 tablespoons coconut or red wine vinegar
• 2 pitted medjool dates (optional)
• 1 tablespoon Dijon mustard 
• 1 tablespoon Red Boat fish sauce
• 1 teaspoon Chinese 5 spice
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika or ground black pepper 

Instructions: 

1. Place the chicken with the salt and oil in your pressure cooker. 
2. Combine all of the bbq sauce ingredients in your blender and blend until smooth. 
3. Add half of the sauce to the pressure cooker with the chicken. 
4. Set to cook on high for 15 minutes. 
5. Release the pressure manually. Open the lid and set to reduce or sauté for 10 minutes.
6. Use two forks to shred the chicken while it reduces, once the liquid in the pressure cooker has reduced by half stir in the remaining bbq sauce. Stir to combine and serve! 

• Prep 5 minutes
• Serves 6
• Per serving: Calories 224, Fat 10.2, Carbs 4.5, Protein 27.5  

Whole30 Instant Pot BBQ Chicken

2018-01-10 22:05:55

Serves 6

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Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Ingredients

1. 1 ½ pounds boneless skinless chicken thighs
2. 1 teaspoon salt
3. 1 tablespoon avocado oil
4. ½ cup Whole30 compliant marinara sauce or tomato sauce
5. 2 tablespoon coconut aminos
6. 2 cloves garlic
7. 3 tablespoons coconut or red wine vinegar
8. 2 pitted medjool dates (optional)
9. 1 tablespoon Dijon mustard
10. 1 tablespoon Red Boat fish sauce
11. 1 teaspoon Chinese 5 spice
12. 1 teaspoon onion powder
13. 1 teaspoon smoked paprika or ground black pepper

Instructions

1. Place the chicken with the salt and oil in your pressure cooker.
2. Combine all of the bbq sauce ingredients in your blender and blend until smooth.
3. Add half of the sauce to the pressure cooker with the chicken.
4. Set to cook on high for 15 minutes.
5. Release the pressure manually. Open the lid and set to reduce or sauté for 10 minutes.
6. Use two forks to shred the chicken while it reduces, once the liquid in the pressure cooker has reduced by half stir in the remaining bbq sauce.
7. Stir to combine and serve!

Notes

1. Serves 6
2. Per serving: Calories 224, Fat 10.2, Carbs 4.5, Protein 27.5

By The Paleo Mama

The Paleo Mama https://thepaleomama.com/