So ya’ll know that I was given the most amazing gift recent, an Instant Pot! Well I literally put this little beauty to work the very first night I got it, and look what I made in just 15 minutes…Coconut BBQ Chicken! It would have been done even faster if the meat I was using wasn’t partially frozen, incredible isn’t it?! If you’re want to try this one out for yourself here’s the recipe, and yes it’s MSPI friendly (dairy and soy free), plus gluten-free as well.
Pressure Cooker Coconut BBQ Chicken
- 2 lbs. boneless, skinless chicken breast tenders (I used tenders because that’s what I had on hand)
- 1 cup BBQ sauce
- 1 cup coconut milk
- 1.5-2 cups diced pineapple (I used fresh, but canned would work great too)
- 1 tsp. chili powder
- 3-4 drops of Lime Essential Oil
- shredded coconut to garnish
Wisk the BBQ sauce, coconut milk, and chili powder together in a bowl. Place the pineapple in the bottom of your digital pressure cooker pot, add the chicken, and then pour the prepared sauce on top. Close the lid of your cooker and turn to lock it. Push the poultry button if you’re using an Instant Pot, otherwise you’ll want to just cook it for 15 minutes on high pressure.
Once it has finished cooking you’ll want to do a quick release of the pressure, and then open the pot when it’s safe to do so. The sauce is thin due to moisture released by the chicken during cooking, so I then switched my pot to simmer and added just a bit of cornstarch to thicken it right up. I like my chicken shredded for dishes like this, so I removed mine to shred and then added back to the pot, but you certain could leave the chicken in whole pieces as well. I also added 3-4 drops of Lime Essential Oil to give it a little something extra. 😉
Serve over rice and garnish with shredded coconut.
This dish was a HUGE hit in our house, and couldn’t have been easier to make. I can’t tell you how much this Instant Pot is taming the evening drama in our house. I was able to toss everything in and in no time at all, voila dinner is served!