There’s something about summertime that really makes me crave some bbq. But, here’s the thing…
Sometimes, grilling chicken can be hard. One or two minutes too long and the chicken dries out and gets weird. Or, sometimes the grill is occupied by burgers and dogs or other grilled items that don’t leave room for grilling chicken.
So I started to think about what would make summertime entertaining easier, and my Instant Pot popped into my head. Pop!
I feel like I ignore my kitchen gadgets in the summer but if I’m being honest, nothing makes juicy chicken quite like an Instant Pot. So, what if we make shredded chicken in our Instant Pot, it can be all prepped and ready to go, and that leaves our grill open other items that need attention.
So let’s make these Instant Pot BBQ Chicken Lettuce Cups! AND! We’re adding a traditional dairy free slaw to add a nice creamy crunch. Let’s do it!
Place the chicken breasts and water in the Instant Pot. Select “Pressure Cook” or “Manual” on high and set the timer to 8 minutes. Let the Instant Pot naturally release for 5 minutes before performing a manual release.
While the chicken cooks, combine the cabbage, carrot, bell pepper, mayonnaise, vinegar, salt and pepper to make the slaw. Set aside until you’re ready to assemble the cups.
Drain the water and any excess liquid from the chicken and shred. Mix the BBQ sauce into the shredded chicken. When you’re ready to serve, spoon chicken into a piece or two of butter lettuce and top with slaw.
Recipe
Instant Pot BBQ Chicken Lettuce Cups
Make summer meals go easier this summer with this Instant Pot BBQ Chicken Lettuce Cups and traditional dairy free mayo. Such a tasty and delicious recipe!
Ingredients
- 1 and 1/2 lbs. boneless, skinless chicken breast
- 1 cup water or chicken stock
- 1/2 cup BBQ sauce of choice
- 2 cups chopped, green cabbage
- 1 carrot, diced
- 1 red bell pepper, diced
- 2 Tbsp. avocado oil mayonnaise
- 2 Tbsp. white wine vinegar
- 1/2 tsp. salt, or to taste
- 1/2 tsp. black pepper
- 1 head butter lettuce
Instructions
- Place the chicken breasts and water in the Instant Pot. Select “Pressure Cook” or “Manual” on high and set the timer to 8 minutes. Let the Instant Pot naturally release for 5 minutes before performing a manual release.
- While the chicken cooks, combine the cabbage, carrot, bell pepper, mayonnaise, vinegar, salt and pepper to make the slaw. Set aside until you’re ready to assemble the cups.
- Drain the water and any excess liquid from the chicken and shred.
- Mix the BBQ sauce into the shredded chicken.
- When you’re ready to serve, spoon chicken into a piece or two of butter lettuce and top with slaw.
Enjoy!! xo
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