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!

Prep: 15 minCook: 10 minTotal: 25 min
Servings: 4 1x


  • 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


  1. 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.
  2. 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.
  3. Drain the water and any excess liquid from the chicken and shred.
  4. Mix the BBQ sauce into the shredded chicken.
  5. When you’re ready to serve, spoon chicken into a piece or two of butter lettuce and top with slaw.
© The Toasted Pine Nut