Instant Pot BBQ Chicken

A quick and delicious Instant Pot BBQ Chicken recipe that results in tender, flavorful shredded chicken in a savory barbecue sauce.

Ingredients:

4 boneless, skinless chicken breasts
1 cup barbecue sauce
1/2 cup chicken broth
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish optional

Instructions:

Season chicken breasts with salt, pepper, smoked paprika, garlic powder, and onion powder

Turn on the Instant Pot and select 'Saute' mode

Add olive oil and brown the chicken breasts on both sides

In a bowl, mix barbecue sauce, chicken broth, Worcestershire sauce, and brown sugar

Pour the sauce mixture over the browned chicken in the Instant Pot

Close the Instant Pot lid, set the valve to 'Sealing,' and select 'Manual' or 'Pressure Cook' mode for 8 minutes

Once the cooking is complete, perform a quick pressure release, and carefully open the lid

Use two forks to shred the chicken directly in the Instant Pot, allowing it to soak up the flavorful sauce

Serve the Instant Pot BBQ Chicken over rice or in sandwiches

Garnish with fresh parsley if desired

Comments

Raw Carrot Cake Bites

A tasty and nutritious treat that fits well with a paleo, vegan, gluten-free, grain-free, and refined sugar-free diet are these raw carrot cake bites. They conveniently come in bite-sized form and retain the flavors of a traditional carrot cake. Ingredients: 2 cups shredded carrots 1 cup Medjool dates, pitted 1 cup raw walnuts 1/2 cup shredded coconut 1/4 cup almond flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger Pinch of salt 1/2 cup unsweetened coconut flakes for coating 1/4 cup finely chopped walnuts for coating Instructions: Place the shredded carrots, pitted dates, raw walnuts, shredded coconut, almond flour, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt in a food processor Pulse the ingredients until they are well combined and the mixture sticks together when pressed between your fingers It should have a dough-like c...

Gluten-Free Ricotta Fritters with Pumpkin, Cinnamon, Basil, and Goat's Cheese

The creamy ricotta, sweet pumpkin, warm cinnamon, fresh basil, and tangy goat's cheese in these gluten-free ricotta fritters go so well together. These are great as an appetizer or snack, and they don't contain any gluten. Ingredients: 1 cup gluten-free all-purpose flour 1/2 cup ricotta cheese 1/2 cup canned pumpkin puree 1/4 cup crumbled goat's cheese 1 egg 1/2 tsp ground cinnamon 2 tbsp fresh basil leaves, chopped Salt and pepper to taste Vegetable oil for frying Fresh basil leaves for garnish Instructions: Put the gluten-free all-purpose flour, ricotta cheese, pumpkin puree from a can, goat's cheese crumbles, egg, ground cinnamon, and chopped fresh basil leaves in a bowl To taste, add salt and pepper to the mixture and stir it all together Put vegetable oil in a pan and heat it over medium-high heat Make small rounds with the fritter batter as you ...

35 Minute Vegetable Protein Pasta - VEGAN! FoodByMaria

This 35 Minute Vegetable Protein Pasta is a healthy vegan dish full of vegetables that taste great and plant-based protein. It's an easy and quick meal that works great on busy weeknights. Ingredients: 8 oz whole grain or gluten-free pasta 1 cup cherry tomatoes, halved 1 cup chopped bell peppers 1 cup sliced mushrooms 1 cup chopped spinach 1/2 cup chopped red onion 2 cloves garlic, minced 1 can 15 oz chickpeas, drained and rinsed 2 tbsp olive oil 1/4 cup vegetable broth 1/2 tsp dried oregano 1/2 tsp dried basil Salt and pepper to taste 2 tbsp nutritional yeast optional, for added flavor Fresh basil leaves for garnish Instructions: Cook pasta according to package instructions until al dente Drain and set aside In a large skillet, heat olive oil over medium heat Add garlic and red onion, saut until fragrant Add bell peppers, mushrooms, and c...

render master at work

Search This Blog