​BBQ Pulled Chicken Stuffed Sweet Potato

I found a BBQ recipe that doesn't require you to buy your own Paleo BBQ sauce! You may not have a few of the ingredients in your kitchen already, or at least I didn't, but they were easy to find at my local grocery store. Plus, I can attest that you will want to make this recipe again and it is totally worth getting these ingredients. This chicken turned out so amazing, not to mention so quick and easy to make! I love the Instant Pot. If you do not have a pressure cooker though I would throw this in the crockpot on high for 4 hours or low for 6-8 hours. I would add all of the ingredients into the crockpot from the beginning, leaving out the ½ cup of water. Anyways, I didn't end up using chicken thighs and I accidentally left the BBQ on saute mode for the entire time, so mine didn't seem to have as much sauce as the original blogger showed to have in their picture (link below).  It still turned out tasting absolutely delicious though and like I mentioned, I'll definitely be making this one again. If you are any kind of meal prepper, this is a must recipe to add into your rotation. I mean you can bulk make 3 lbs of delicious, healthy BBQ chicken with very little prep. How much better does it get? It also paired great with a baked sweet potato and I roasted some broccoli to complete the meal. Simple and delicious. 

​BBQ Pulled Chicken
Ingredients:

• 3 pounds boneless, skinless chicken thighs (I used chicken breasts)
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ½ cup water
• ½ cup apple butter, with no sweetener added (check ingredient label!)
• ½ cup balsamic vinegar
• 2 tablespoons blackstrap molasses
• 2 teaspoons garlic powder
• 2 teaspoons ground ginger
• 2 teaspoons sea salt

Directions:

1. Add the chicken, salt, granulated garlic, and water in the Instant Pot®.
2. Close and lock the lid. Press MANUAL for high pressure. Set cooking time to 25 minutes. Once the time is up, quick release the pressure (using the instructions on page 7).
3. Pour out as much water/broth as you can. Reserve the broth for future soup making, if desired.
4. Whisk the apple butter, balsamic, molasses, garlic, ginger, and salt together. Pour over cooked chicken with remaining juice.
5. Press the SAUTÉ button on the Instant Pot®. Let the chicken and sauce simmer to evaporate some of the juices. Once some of the liquid has evaporated, CANCEL the sauté function. Shred the chicken, if desired, before serving.

Original recipe found here