Instant Pot BBQ Chicken
Servings: 6
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1/2 cup organic ketchup
- 1 Tbsp yellow mustard
- 1 Tbsp maple syrup
- 1 Tbsp molasses
- 1 Tbsp coconut aminos
- 3 Tbsps COFFEE BBQ spice blend
Instructions
- Place the chicken in the multicooker and add the rest of the ingredients.
- Cook on high pressure for 20 minutes.
- When cooking is finished, allow the cooker to depressurize on its own; don’t flip the valve to release it.
- Shred the chicken using two forks, then remove the meat from the pot, reserving any liquid.
- Using the sauté function, reduce the remaining liquid until the consistency has thickened, approximately 5-10 minutes. Be sure to stir regularly to avoid burning.
- Pour the thickened liquid over the chicken & serve (if you like, you can strain the liquid first). I'd recommend trying this in tacos, over a baked potato, as a protein on a salad, or over some white or cauli rice.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
TO MAKE THIS IN A SLOW COOKER:
Place all of the ingredients in a slow cooker and cook on low for 6 to 8 hours. Remove the chicken from the slow cooker, reserving any liquid. Allow it to cool slightly, then shred it with 2 forks.
If need be, reduce the remaining liquid over medium heat on the stove until the consistency has thickened, approximately 5-10 minutes. Be sure to stir regularly to avoid burning.