Ingredients

The following ingredients have 4 Servings
  • 4 lbs chicken thighs
  • 1 onion, diced
  • 1 cup coconut aminos
  • 1/2 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 2 tbsp mustard
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika

Instruction

  • Chop onion as noted.
  • To make the BBQ sauce, pace all of the sauce ingredients in a mixing bowl and whisk well to incorporate. Place 1/2 of the sauce in a container and refrigerate, you’ll it use after the chicken is cooked.
  • Pour the other half of the sauce into the instant pot. Add the chicken thighs in on top of the sauce and the onions on top of the thighs.
  • Press the “manual” button (or “pressure cook” button) and set the time to cook for 25 minutes at high pressure. Once the time is up, let the pressure naturally release for 15 minutes and then release any remaining pressure.  Remove the lid and shred the chicken in the Instant Pot with two forks, mixing it with the juices.
  • Serve topped with additional BBQ sauce as desired.