Homemade BBQ Pulled Chicken over Sweet Potato Mash with Roasted Broccoli

Disclaimer: This is a different BBQ chicken recipe then the last recipe I posted despite it looking like the exact same meal. I think it is safe to say I enjoy a BBQ chicken and sweet potato combination...

I was out of the country all last week, so after a long day of traveling home I knew I would not want to spend my first day back being in the kitchen. I went ahead and ordered lunches from Territory Foods (formally known as Power Supply), which is a meal delivery service in my area that I utilize when I can't meal prep everything myself. For more information on Territory Foods and what it's like when I order from them check out this blog post, and if you have never ordered from them and want to try it out, use this link to get $50 off your first order! Anyways, when I purchase lunches from Territory Foods, I typically still try to prep one additional meal for the week, and this is the meal I made. I didn't have a plan going into Sunday, so I just looked through my blog for a recipe that I knew would be easy, had very few ingredients, and that I could quickly throw together. As far as homemade paleo BBQ sauces go, this one is by far the easiest one to make and is delicious! This is definitely a recipe worth bookmarking if you are one who doesn't like purchasing expensive paleo BBQ sauces from the store or online. Both the chicken and sweet potato mash were done in the Instant Pot, but I am sure both can be done in the slow cooker as well. This is definitely an example of my go-to kind of meal for when I need something quickly prepped, but it is still a meal I really enjoy eating and could eat everyday if needed. 

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!)
• 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

Super Fast Instant Pot Sweet Potato Mash
Ingredients:

• 2 pounds of sweet potatoes, peeled and cut into 1″ cubes*
• 1 cup of water
• 1-2 tbsp of coconut oil or ghee (to your tasting)
• salt and seasonings to taste

Directions:

1. Peel your sweet potatoes and cut them into 1″ cubes.
2. Add sweet potatoes, garlic cloves, and water to the instant pot. Close pot and set to sealing.
3. Cook on manual, high pressure, for 4 minutes*.
4. Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.
5. Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.
6. Quickly wash out the inner pot and dry it with a kitchen towel.
7. Immediately place the clean inner pot back into the instant pot, add the coconut oil/ghee and press the sauté button.
8. Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings** you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Notes
*I always use at least 6-7 lbs of sweet potatoes, 2 cups of water, and cook it for 10 minutes. 
**I always add at least 1 tsp of salt.

Original recipe found here