Pioneer Woman Bbq Chicken Instant Pot

This easy Pioneer Woman BBQ Chicken Instant Pot recipe is a quick and delicious meal that’s perfect for busy weeknights. With creamy slaw and tender, juicy chicken wrapped in warm tortillas, you can use common ingredients to customize it to your taste. Enjoy a flavorful dish that brings everyone to the table!

Ingredients Needed:

For the Chicken:

• 3 lbs. (about 1.36 kg) skinless, boneless chicken breasts
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tsp. kosher salt
• Black pepper, to taste
• 2 cups (480 ml) low-sodium chicken broth
• 2 cups (480 ml) barbecue sauce

For the Slaw:

• 1/2 cup (120 ml) mayonnaise
• Juice of 2 limes
• 12 sprigs fresh cilantro, leaves chopped (plus more for topping)
• 4 green onions, thinly sliced (dark green parts separated)
• 1 1/2 cups (about 140 g) broccoli slaw mix
• 1 1/2 cups (about 150 g) shredded red cabbage

For Serving:

• 12 (6-inch) corn tortillas

How To Cook Bbq Chicken Instant Pot:

1. Prepare the Chicken: Season the chicken with garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Place the trivet insert in the Instant Pot, then arrange the chicken on the trivet. Pour the chicken broth around the chicken.
2. Cook the Chicken: Lock the lid on the Instant Pot, ensuring the steam valve is set to the sealing position. Select the pressure-cook setting on high for 12 minutes. Once the cooking time is complete, carefully switch the valve to the venting position to release the pressure.
3. Make the Slaw Dressing: In a small food processor or blender, combine mayonnaise, lime juice, cilantro leaves, the white and light green parts of the green onions, the remaining 1 teaspoon of salt, and black pepper. Blend until smooth.
4. Prepare the Slaw: Transfer the cilantro dressing to a medium bowl. Add the broccoli slaw, shredded red cabbage, and dark green parts of the green onions. Toss to coat the vegetables evenly.
5. Assemble the Tacos: Wrap the corn tortillas in a damp paper towel and microwave for about 15 seconds to warm them. Remove the cooked chicken from the Instant Pot and place it in a medium bowl, discarding the cooking liquid. Use two forks to shred the chicken and mix in the barbecue sauce. Divide the barbecue chicken among the tortillas and top with the slaw mixture and additional cilantro.

Recipe Tips

• Use Fresh Ingredients: For the best flavor, use fresh cilantro and limes. Fresh ingredients make a big difference in taste and brightness.
• Don’t Skip the Seasoning: Make sure to season the chicken well with garlic powder, onion powder, salt, and pepper before cooking. This enhances the overall flavor.
• Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before shredding. This keeps it juicy and makes shredding easier.
• Warm the Tortillas: Always warm your tortillas before serving. This makes them more pliable and prevents tearing when you fill them with chicken and slaw.
• Customize Your Slaw: Feel free to add your favorite veggies to the slaw, like shredded carrots or sliced bell peppers. This adds crunch and extra nutrition!

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Bbq Chicken Instant Pot in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Freeze leftover Bbq Chicken Instant Pot for up to 3 months. After it cools, place it in a freezer-safe bag or container. To thaw, put it in the fridge overnight before reheating.
• Reheating: Reheat leftover Bbq Chicken Instant Pot in the microwave for 1-2 minutes or on the stovetop over medium heat for 5-7 minutes, adding a splash of water or sauce to keep it moist.

Nutrition Facts

Serving Size: 1 serving (based on 8 servings)

• Calories: 308 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 109 mg
• Sodium: 1054 mg
• Potassium: 777 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Sugars: 18 g
• Protein: 37 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Marry Me Chicken
• Pioneer Woman Green Chile Chicken Enchiladas
• Pioneer Woman Chicken And Wild Rice Casserole
• Pioneer Woman Smothered Chicken
• Pioneer Woman Creamy Chicken Spaghetti Casserole

Pioneer Woman Bbq Chicken Instant Pot

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: B Bbq Chicken Instant Pot

Difficulty:BeginnerPrep time: 10 minutesCook time: 12 minutesRest time: 5 minutesTotal time: 27 minutesServings:8 servingsCalories:308 kcal Best Season:Suitable throughout the year

Description

This easy Pioneer Woman BBQ Chicken Instant Pot recipe is a quick and delicious meal that’s perfect for busy weeknights. With creamy slaw and tender, juicy chicken wrapped in warm tortillas, you can use common ingredients to customize it to your taste. Enjoy a flavorful dish that brings everyone to the table!

Ingredients

For the Chicken:

• 3 lbs. (about 1.36 kg) skinless, boneless chicken breasts
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tsp. kosher salt
• Black pepper, to taste
• 2 cups (480 ml) low-sodium chicken broth
• 2 cups (480 ml) barbecue sauce

For the Slaw:

• 1/2 cup (120 ml) mayonnaise
• Juice of 2 limes
  
• 12 sprigs fresh cilantro, leaves chopped (plus more for topping)
  
• 4 green onions, thinly sliced (dark green parts separated)
  
• 1 1/2 cups (about 140 g) broccoli slaw mix
  
• 1 1/2 cups (about 150 g) shredded red cabbage

For Serving:

• 12 (6-inch) corn tortillas

Instructions

1. Prepare the Chicken: Season the chicken with garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Place the trivet insert in the Instant Pot, then arrange the chicken on the trivet. Pour the chicken broth around the chicken.
2. Cook the Chicken: Lock the lid on the Instant Pot, ensuring the steam valve is set to the sealing position. Select the pressure-cook setting on high for 12 minutes. Once the cooking time is complete, carefully switch the valve to the venting position to release the pressure.
3. Make the Slaw Dressing: In a small food processor or blender, combine mayonnaise, lime juice, cilantro leaves, the white and light green parts of the green onions, the remaining 1 teaspoon of salt, and black pepper. Blend until smooth.
4. Prepare the Slaw: Transfer the cilantro dressing to a medium bowl. Add the broccoli slaw, shredded red cabbage, and dark green parts of the green onions. Toss to coat the vegetables evenly.
5. Assemble the Tacos: Wrap the corn tortillas in a damp paper towel and microwave for about 15 seconds to warm them. Remove the cooked chicken from the Instant Pot and place it in a medium bowl, discarding the cooking liquid. Use two forks to shred the chicken and mix in the barbecue sauce. Divide the barbecue chicken among the tortillas and top with the slaw mixture and additional cilantro.

Notes

• Use Fresh Ingredients: For the best flavor, use fresh cilantro and limes. Fresh ingredients make a big difference in taste and brightness.
• Don’t Skip the Seasoning: Make sure to season the chicken well with garlic powder, onion powder, salt, and pepper before cooking. This enhances the overall flavor.
• Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before shredding. This keeps it juicy and makes shredding easier.
• Warm the Tortillas: Always warm your tortillas before serving. This makes them more pliable and prevents tearing when you fill them with chicken and slaw.
• Customize Your Slaw: Feel free to add your favorite veggies to the slaw, like shredded carrots or sliced bell peppers. This adds crunch and extra nutrition!

Keywords:Pioneer Woman Bbq Chicken Instant Pot