BBQ Pulled Chicken From The Paleo AIP Instant Pot Cookbook!
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
  • 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
  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.
Recipe by Eat Heal Thrive at