Instant Pot BBQ Shredded Chicken

Do you have your food game plan ready for the super bowl? One of the things I’ll be serving are these BBQ Shredded Chicken Sandwiches. It’s such a quick recipe using an Instant Pot (electric pressure cooker or multi pot). Just stir the bbq sauce together and pour it over boneless, skinless chicken thighs and sliced onions. The whole thing cooks for just 15 minutes, then shred the chicken and serve. Easy-peasy!

Start with some bbq sauce (I used homemade) and add a few flavorful additions.

Place boneless, skinless chicken thighs in a 6-quart or larger Instant Pot, multi-pot, or electric pressure cooker. Pour the bbq sauce mixture over the chicken.

Add sliced onions.

Stir everything together well and place the lid on the cooker, being sure the vent is sealed closed.

Set the cooker on high pressure for 15 minutes. When the time is up, quick release the pressure and remove the chicken. Set the cooker on “saute” or “sear” and reduce the remaining liquid by half (or transfer liquid to a saucepan and reduce it on the stovetop).

Shred the chicken with two forks or shredding claws and stir back into the reduced bbq sauce. Serve on rolls.

Items used to make this recipe:

(affiliate links)

• 6-quart electric pressure cooker https://amzn.to/2Be5pNg

• bbq shredding claws https://amzn.to/33gB3v0

• chipotle powder https://amzn.to/2Gck4fd

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Instant Pot BBQ Shredded Chicken

makes 3 pounds, about 12 servings

Printable Recipe

Ingredients

• 4 pounds boneless, skinless chicken thighs

• 1 large onion, sliced (about 9 ounces by weight)

• 1 cup barbecue sauce (try my homemade from this post)

• 1/4 cup honey

• 1/4 cup water

• 1 tablespoon ground chipotle powder (optional, but recommended)

• 1 tablespoon white distilled vinegar

• 1 tablespoon minced garlic

• 1 teaspoon kosher salt

• 9 ounce onion, sliced

Directions

1. Place chicken thighs and sliced onions in a large bowl.

2. In a medium mixing bowl, combine the remaining ingredients; pour over chicken and onions and stir well to combine.

3. Transfer mixture to a 6-quart or larger Instant Pot (aka multi-pot or electric pressure cooker).

4. Cook on “manual” or “pressure cook” for 15 minutes; allow pressure to release naturally.

5. Remove chicken from pot; set aside.

6. Using saute function on Instant Pot (or in a saucepan over medium-high heat), reduce the remaining liquid by half, stirring frequently, until a nice bbq sauce forms.

7. Shred the cooked chicken with two forks and add back to the bbq sauce; stir well and reheat gently if needed before serving.

adapted from Ree Drummond

Keto Sesame Zoodles with Roasted Pork

This delicious, low carb, Keto-friendly recipe is a revision of one I shared several years ago (here). Instead of using asian noodles, I used spiralized zucchini. The zucchini is barely cooked - basically it’s just heated through in the sauce just before serving so it maintains its structural integrity and ever-so-slight crunch. If you don’t have leftover roasted pork loin to add, just omit it and serve the zucchini doused in the tasty sesame sauce as a side dish.

Do you have a spiralizer - there’s just something zen about spiralizing veggies. I love-love-love using it.

Just for the fun of it, I decided to challenge myself and see if I could eat the entire bowl using only chopsticks. I had a great time slurping away and I’m happy to report I was able to finish my lunch without the use of a fork or spoon! I hope you’ll give this yummy recipe a try. Enjoy!

Items used to make this recipe:

(affiliate links)

• spiralizer https://amzn.to/3BfxHVm

• Japanese chopsticks https://amzn.to/3LogPAx

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Keto Sesame Zoodles with Roasted Pork

makes 2 servings

Printable Recipe

Ingredients

• 1 medium zucchini, spiralized into “zoodles”

• 6 ounces cooked pork loin, sliced into matchsticks

• 2 cloves garlic, minced

• 1/4 cup low sodium soy sauce

• 3 tablespoons toasted sesame oil

• 2 tablespoons unseasoned rice vinegar

• 2 tablespoons canola oil

• 1/2 teaspoon chili oil (or 1/4 teaspoon crushed red pepper flakes)

• 2 scallions, sliced thin on the diagonal, green tops reserved for garnish

• Garnish with crushed red pepper flakes or Sriracha (optional)

Directions

1. Heat garlic, soy, rice vinegar, oils, and white scallion parts until bubbly, add pork to heat through, then stir in the spiraled zucchini; stir well to combine.  

2. Remove from heat and garnish with green scallion tops. If desired, serve with crushed red pepper flakes and/or sriracha.

Keto stats: 460 calories, 21g protein, 40g fat, 11g carbs, 4g fiber, total 7g net carbs.