Instant Pot BBQ Chicken
Instant pot bbq chicken is the perfect weeknight recipe! This easy, healthy recipe is ready in under 30 minutes. Make this with boneless, skinless chicken breast or thighs for a paleo, gluten free, Whole30 friendly meal!
Servings 4 servings
Calories 228kcal
Cost $8.22 Recipe/$2.06 Serving
Equipment
- Pressure cooker
Ingredients
- 1 pound boneless, skinless chicken breast or boneless skinless chicken thighs $6.99
- 3/4 cup barbecue sauce $1.15
- 1/4 cup water $0.00
- 1 tbsp arrowroot or tapioca flour $0.08
- 2 tbsp water $0.00
Instructions
- Add the chicken breast to the insert of the Instant Pot.
- Pour the water and barbecue sauce over the chicken and close the instant pot.
- Be sure the instant pot vent is turned to sealed. Turn on high pressure for 15 minutes.
- After the instant pot comes up to pressure and cooks for 15 minutes, you can manually release the pressure or allow it to naturally release.
- Take the chicken breast out of the instant pot and shred them on a plate with two forks.
- To thicken the sauce, turn the instant pot on Saute mode.
- Make a slurry by combining 1 tablespoon of arrowroot powder or tapioca flour to 2 tablespoons water in a small bowl. Stir well
- Pour the slurry into the barbeque sauce after the chicken is removed. Stir well. Allow to cook 2-3 minutes on sauté until the sauce starts to thicken.
- Turn off the instant pot once it reaches the thickness you like, as it will continue to thicken with heat.
- Stir the shredded chicken back in and serve hot or cold.
Video
Notes
Budget saving tip: Instead of chicken breast, use boneless skinless chicken thighs. This recipe would be $6.22 Recipe/$1.56 Serving using this swap.
Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
Calories: 228kcal | Carbohydrates: 23g | Protein: 24g | Fat: 3g | Sugar: 17g
