WARNING: This Chicken Recipe is TOO ADDICTIVE! | Instant Pot Hot Honey Bourbon BBQ Chicken

bourbon

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity without alcohol.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower glycemic.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

Start by making the shredded barbecue chicken using 4 chicken breasts (about 2 to 3 pounds).

Season the chicken with salt, pepper, and garlic seasoning on both sides.

In the Instant Pot, add about 1 cup of chicken stock to thin out the barbecue sauce.

Add 3/4 cup of hot honey bourbon barbecue sauce to the chicken stock, reserving the rest for later.

Add a splash of apple cider vinegar to the mixture.

Nestle the seasoned chicken into the Instant Pot, ensuring it's coated in the sauce.

Seal the lid and set the vent to sealing. Pressure cook on high for 16 minutes.

Allow the chicken to naturally depressurize for about 25 to 30 minutes.

While the chicken cooks, prepare the coleslaw by using a bag of premixed coleslaw mix.

In a bowl, combine apple cider vinegar, agave (or honey), mayonnaise, sugar, and a little salt and pepper to make the dressing.

Add a bit of apple juice to the bowl (optional) and mix well.

Add the coleslaw mix and chopped Granny Smith apple to the dressing and toss to combine.

Let the coleslaw sit in the fridge while the chicken finishes cooking.

Once the chicken is done, open the Instant Pot and shred the chicken in the juices for added flavor.

Transfer the shredded chicken to a bowl and taste it before adding more sauce.

Add the reserved hot honey bourbon barbecue sauce to the shredded chicken and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens