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InstaPot Shredded BBQ Chicken & Slaw


This is a simple, easy and delicious classic- can't beat that! Perfect for the warm weather! Both the shredded chicken and slaw can be made ahead of time for easy meal prep.


BBQ Shredded Chicken

First up, pressure cook the chicken breast. You will have juicy, tasty, shredded chicken in just 35 minutes!

  • 2-3 boneless skinless chicken breasts

  • Season chicken breasts with mesquite seasoning/marinade and garlic salt

  • Add the chicken breasts to the InstaPot and pour in about 2 cups chicken broth- just enough to cover the chicken breasts.

  • Set InstaPot to pressure cook high for 35 minutes

  • Once the pressure cooking is done, your chicken is ready to shred. Shred the chicken breast with tongs or forks.

  • Mix 1 cup of your favorite BBQ Sauce with 1/4 cup of Hot wing sauce (or to taste). The vinegar in the hot wing sauce adds a little tang to the sweet BBQ sauce that is a great pop of flavor!

Pour 3/4 of your sauce mixture into the InstaPot, and stir into the shredded chicken and broth and set to Slow Cook. If time allows, let it slow cook on low for 1hr or more, otherwise just leave on slow cook to keep warm while you prepare the rest of the meal. Set aside the remaining sauce (you will use this when serving).


Cabbage Cole Slaw

Next up is your slaw- the perfect cool and creamy pairing for the BBQ Chicken.

  • Shred/thinly slice 1/2 head cabbage - I had green cabbage- but would also be great with a mix of red and green cabbage

  • Use a peeler to cut thin slivers of carrot- 1 to 2 carrots depending on your preferences

  • Add about 1 -2 tablespoons of flax seeds for extra crunch (and nutrition) - totally optional, but a great add for texture- poppy seed like

  • Coat with desired amount of Yogurt based coleslaw dressing (or your favorite dressing) and mix till thoroughly coated.

You are ready to serve!

  • Serve the BBQ shredded chicken on nutritious buns or as is

  • Add some of the reserved sauce to taste

  • I also served with corn on the cob- with vegan butter, salt and pepper- YUM!

Nutrional Notes:

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