BBQ Pulled Chicken From The Paleo AIP Instant Pot Cookbook!

BBQ Pulled Chicken From The Paleo AIP Instant Pot Cookbook!

Happy day! No more waiting, my friends! The Paleo AIP Instant Pot Cookbook is now available!

  • You’ll find over 140 scrumptious, nourishing, and totally AIP-compliant recipes this amazing collaborative effort.
  • Eileen Laird, the author at Phoenix Helix, brought together 37 amazing bloggers on this new, much-needed resource.

I’m sharing a teaser recipe from the book. This BBQ Pulled Chicken recipe by Simple and Merry was happily eaten up by the fam jam — we can all vouch for its deliciousness! It’s incredibly flavourful and goes exceedingly well with braised greens and tostones. The beautiful photo featured above was taken by Laura Vein, who blogs at Sweet Treats.

I can’t wait for you to get your own copy of this fabulous book. The Paleo AIP Instant Pot Cookbook will have you upping the ante on healthy noms in a fraction of the time, thanks to the wonder of the Instant Pot.

BBQ Pulled Chicken From The Paleo AIP Instant Pot Cookbook!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 8 Servings
Ingredients
  • 3 lbs boneless, skinless chicken things
  • ½ tsp sea salt
  • ½ tsp granulated garlic
  • ½ c water
  • ½ c apple butter, with no sweetener added
  • ½ c balsamic vinegar
  • 2 tbsp blackstrap molasses
  • 2 tsp granulated garlic
  • 2 tsp ground ginger
  • 2 tsp sea salt
Instructions
  1. Add the chicken, salt, granulated garlic, and water in the Instant Pot.
  2. Close and lock the lid. Set MANUAL to high pressure. Set cooking time to 25 minutes. Once the time is up, Quick Release the pressure.
  3. Pour out as much water/broth as you can. Reserve the broth for future soup making, if desired. (NOTE from Martine: I got a whole two cups of beautiful, gelatinous broth that I used for braising greens, so definitely keep this bonus broth!)
  4. Whisk the apple butter, balsamic vinegar, blackstrap molasses, granulated garlic, ground ginger, and sea salt together. Pour over cooked chicken with remaining juice.
  5. Press the SAUTE 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 SAUTE function. Shred the chicken, if desired, before serving.
 

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Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

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