I like to make some Cauliflower Mac & Cheese while the chicken is cooking, just to make things traditional. This recipe is a low-carb version of Melissa Clark’s “Smoky Barbecued Chicken” in her book, “Dinner in an Instant.”
Instant Pot Barbecued Chicken (keto)
Serves 4 // 263 calories, 4 net carbs (using very little sauce)
1/2 cup low-carb bbq sauce (I use Stubbs All Natural BBQ Sauce)
1 teaspoon chipotle powder
1 teaspoon smoked paprika
2-1/2 pounds pasture-raised boneless, skinless chicken breasts
Chipotle hot sauce, as a condiment
Cut the chicken breasts into two pieces per half-breast. Salt the chunks. Turn the Instant Pot’s sauté function on. Add the barbecue sauce, chipotle powder, and smoked paprika. Reduce the sauce to a thick paste. Add the chicken pieces and stir to coat. Cover and cook at high pressure for 15 minutes—making sure the steam release knob is in the “sealing” position. Allow to release pressure naturally.
Make the Cauliflower Mac & Cheese while the chicken is cooking.
Remove the chicken pieces and return the pot to sauté function. Reduce sauce until thickened to your taste. Shred the chicken, toss with the sauce, and serve.