This simple recipe is perfect to use as the base of many dishes: sandwiches, low-carb lettuce wraps, top baked potatoes, or pasta.
It required minimal prep time, and the whole recipe is fail-proof and made in less than 30 minutes.
Make this ahead and use it as part of the meal plan for the following week.
This protein-loaded dish is gluten-free, low carb, refined sugar-free.
Chicken. I always choose chicken thighs since it has more fat and guarantees the moistest BBQ chicken meat. Plus, it’s easy to shred with two forks.
BBQ Sauce. Choose your favorite kind. If you want to keep it sugar-free, choose the right kind. If serving to children, choose mild and not spicy kind. If you are looking for homemade naturally sweetened BBQ sauce, this recipe makes delicious Instant Pot BBQ chicken.
Onions. The Vidalia Onions have a mild flavor and work perfectly here.
Ghee. Adding some kind of healthy fat to the pot first before adding chicken helps to avoid the burn warning and adds to the flavor.
How to Make It
Step 1. Add melted ghee to the bottom to deglaze the pot, add diced onions. Place chicken in the Instant Pot. Add the sauce on top.
Step 2. Cover with lid and seal the instant pot. Set a timer for 10 minutes on high pressure.
Step 3. Once the timer is off, and you hear the beeping sound, carefully release the pot’s pressure and open the pot.
Step 4. While it’s still warm, using two large forks, shred the chicken.
Tips For Success
Trim fat from chicken thighs if desired.
Choose flavorful and BBQ sauce since we are not adding extra spices.
To avoid the burn warning, add ghee and liquids first.
To keep chicken moist, don’t overcook.
For best flavor. Once the chicken is shredded, taste and adjust the flavor based on your taste buds. If needed, add salt, a splash of apple cider vinegar, chili powder. When serving, top with more sauce.
To shred, use two large forks or a hand mixer.
Store in the air-tight containers in the fridge or freeze for future use.