​Homemade BBQ Pulled Chicken

Another video of one of my go-to Instant Pot recipes! When I first started meal prepping paleo recipes over six years ago, my biggest problem was how do I eliminate all these delicious sauces!? BBQ, honey mustard, ketchup... do I really need to purchase an expensive paleo sauce every time I want a healthier version of these? Eventually I found that this was not the case whatsoever, but instead I could make my own versions pretty easily. However, I have tried my fair share at making my own BBQ sauces, and most involve a blender and a lot of ingredients. After discovering this recipe below though, I have never attempted making a different one. This BBQ chicken recipe is SO simple and I always have these ingredients stocked just in case I need to whip up something quick for meal prep. When purchasing apple butter, balsamic vinegar, and blackstrap molasses, check the ingredients listed on the label! There should NOT be any added sugars or coloring whatsoever. Take the time to look at the different brands and labels on the shelf. Trust me, there is always one or two that are far more superior then the rest 😊. If you checked out the video by now you should already know that prepping and making this BBQ Pulled Chicken is easy peasy. I have also experimented with pouring the sauce in at the beginning (instead of water) and letting the chicken cook in the sauce. This is a perfectly fine option to do as well, but I do think pouring it over at the end provides more flavor. You also may have noticed that I used over 5lbs of chicken in the video, which typically means I'll increase the sauce ingredients some as well - just depends on how saucey you like it. Let me know if you give this one a try and how you like it!

​Homemade 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! I found this Tap 'n Apple at the generic local grocery store)
• 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