Instant Pot Pulled BBQ Chicken with Coleslaw
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This recipe was originally published on Clean Eating.
Instant Pot Pulled BBQ Chicken with Coleslaw
Tip: To prepare on the stove top, place chicken, 1 cup water and onion in a saucepan on medium-low. Simmer 45 to 50 minutes, until chicken can be shredded with 2 forks.
Ingredients
- 1½ lb skinless, boneless chicken thighs
- ½ cup sliced yellow onion
- ¾ cup unsalted tomato paste
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Worcestershire sauce
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- ½ tsp. monk fruit sweetener
- ½ tsp. sea salt
- ¼ tsp ground cayenne powder
- 4 whole-wheat buns
Slaw
- 1 14-oz bag shredded coleslaw mix
- ⅓ cup avocado oil mayonnaise
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. fresh lime juice
Preparation
1. Cook chicken: In the Instant Pot, place chicken, 1 cup water and onion. Lock lid and set release valve to “sealing.” Adjust to high pressure and cook for 30 minutes. When cooking is done, let pressure release for 10 minutes (don’t move the vent). Carefully set release valve to venting. When metal pin in lid falls and all pressure is released, unlock lid. Transfer chicken and onion to a large bowl with a slotted spoon.
2. Prepare sauce: In a small saucepan on low, whisk ½ cup water, tomato paste, vinegar, Worcestershire, paprika, garlic powder, monk fruit sweetener, salt and cayenne until smooth. Simmer for 12 minutes, whisking occasionally, until thick and glossy. Toss chicken to coat with sauce.
3. In a large bowl, mix all coleslaw ingredients together. Fill each bun with pulled chicken and coleslaw.