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