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Instant Pot Pulled BBQ Chicken (no sugar, keto option)
Lacking a smoker, some hickory wood, and a hot summer day, this BBQ scratches the itch. Unlike Texas BBQ, however, it has no added sugar -- so it's low-carb and friendly on your blood sugar (assuming you don't put it on a white bread bun, obs).
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 4 servings
Ingredients
- 2-1/2 to 3poundsbonelessskinless chicken breasts and/or thighs, preferably organic
- 3/4cupbone broth
- 7ouncesorganic tomato paste
- 5tablespoons "Dietz Sweet" or 2 doonks stevia extract
- 1/4cupapple cider vinegar
- 2tablespoonsnaturally fermented soy sauce
- 1 tablespoonnatural liquid smoke
- 1tablespoononion powder
- 1-1/2teaspoonsunsulphured blackstrap molasses
- 2teaspoonssalt
- 2teaspoonsDijon mustard
- 2teaspoonsorganic maple flavoring
- 2teaspoonsgarlic powder
- 1teaspoonchipotle powder
- 1/2teaspoonallspice
Instructions
- Place the chicken into the Instant Pot.
- Whisk the remaining sauce ingredients together in a medium-size bowl until smooth.
- Pour the sauce over the chicken.
- Place the lid on the Instant Pot and seal the vent.
- Press the "Poultry" button, and adjust the time to 24 minutes.
- As soon as it beeps, manually release pressure.
- Using tongs, remove the cooked chicken from the Instant Pot.
- Manually shred the meat with 2 forks. Or, for a faster, easier way to shred, put the chicken into the bowl of a stand mixer fitted with the paddle attachment and turn on low speed.