Instant Pot Tangy Whole30 Chicken
Prep Time: 10 minutes minutes
Cook Time: 23 minutes minutes
Total Time: 33 minutes minutes
Course: dinner, lunch
Cuisine: American
Keyword: chicken, dinner, kid-friendly, low carb, lunch, whole30
Servings: 6
For the Chicken
- 1 onion diced
- ¼ cup tomato paste
- 1 Tablespoon avocado oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne
- ¼ cup ketchup
- 3 Tablespoon coconut aminos
- 2 12 ounce bone-in skinless (or removed) split chicken breast
- 2 Tablespoon apple cider vinegar
- 2 teaspoon Dijon mustard
For the Slaw
- 1 bag premixed slaw
- 1 apple grated- I prefer granny apple
- ½ cup mayo
- 1 Tablespoon celery seeds
- 2 Tablespoon apple cider vinegar
- 1 Tablespoon yellow mustard
- Salt to taste
For the Chicken
Set the instant pot to sauté, and when hot, add the avocado oil, then onions, sautéing for 2-3 minutes until slightly translucent, turn off the sauté mode
Add the tomato paste, chili powder, salt, pepper, cayenne, ketchup, coconut aminos, mix thoroughly
Add the chicken breasts, cover and cook with a sealed lid, for 20 minutes and use the release the steam
Removing the chicken from the instant pot begin to shred, careful to remove any bones
Add the apple cider vinegar and Dijon mustard to the sauce, mix to combine, and return the shredded chicken and using tongs, carefully toss until it is evenly coated
For the Slaw
In a small bowl mix together mayo, celery seeds, apple cider vinegar, mustard, salt and pepper- set aside
In a large bowl, add the shredded apple and slaw, add the dressing and mix thoroughly
Refrigerate for at least 30 minutes