Instant Pot BBQ Chicken Bowls with Coleslaw Whole30 Recipe

Cooking Directions

• STEP 1.In the Instant Pot, combine chicken breasts, BBQ sauce, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper.
• STEP 2.Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
• STEP 3.Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then quick release the remaining pressure.
• STEP 4.Remove the chicken breasts from the Instant Pot and shred them using two forks.
• STEP 5.In a bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, mustard, salt, and pepper to make the coleslaw.
• STEP 6.Serve the BBQ chicken over cauliflower rice and top with the coleslaw.
• STEP 7.Garnish with chopped green onions and enjoy!

Cooking Tips

• You can use your favorite store-bought BBQ sauce or make your own.
• For a spicier kick, add a dash of cayenne pepper or hot sauce to the BBQ sauce.
• Make sure to use compliant mayonnaise for a Whole30-friendly coleslaw.

Storage and Serving

• Leftover BBQ chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop until heated through.
• Serve with fresh cauliflower rice and coleslaw for a complete meal.