Description
Succulent pressure-cooked BBQ chicken paired with a light, fresh coleslaw for a balanced, hassle-free weeknight meal. Fall-apart tender chicken and vibrant, zesty slaw deliver comfort and nutrition in minutes with an Instant Pot.
Ingredients
4 boneless skinless chicken thighs
1 cup BBQ sauce (no alcohol)
1 medium head green cabbage (shredded)
2 medium carrots (grated)
1/4 cup Greek yogurt
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
1 small red onion (thinly sliced)
Salt and pepper to taste
1 tbsp olive oil (for sautéing)
Instructions
Sauté red onion and garlic in olive oil in Instant Pot. Add chicken and season with salt and pepper.
Pour BBQ sauce over chicken, seal pot, and pressure cook for 10 minutes.
Let chicken rest in sauce for 10 minutes, then shred meat.
While chicken cooks, mix coleslaw ingredients: combine shredded cabbage, grated carrots, Greek yogurt, apple cider vinegar, honey, Dijon mustard, and a pinch of salt.
Toss until dressing is evenly distributed and refrigerate to chill.
Divide shredded chicken among bowls, top with coleslaw, and serve.
Notes
For a richer flavor, add a dash of smoked paprika to the BBQ sauce.
Substitute frozen pre-shredded cabbage for quicker prep.
Leftovers keep in airtight containers for 2-3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 85mg