Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.