289
CALORIES
PER SERVING
SERVES 4
SERVING SIZE 1 cup
PREP TIME 10 mins
COOK TIME 6 hrs 10 mins
TOTAL TIME 6 hrs 20 mins
This is the perfect set-it-and-forget-it meal for a busy weeknight. Add the ingredients to the Instant Pot in the morning for a healthy, flavorful dinner at night.
PROGRAM Slow Cook |
PRESSURE none |
RELEASE none |
1⁄2 cup 100% natural apple juice
1⁄2 cup barbecue sauce
2 tsp Sriracha sauce
11⁄2 lbs (680g) boneless, skinless chicken thighs
1 small red onion, thinly sliced
1 green bell pepper, seeded and thinly sliced
1⁄4 tsp kosher salt
1⁄4 tsp freshly ground black pepper
1. Make the sauce by combining the apple juice, barbecue sauce, and Sriracha sauce in a small bowl. Mix well, and set aside.
2. Add the chicken thighs, onion, and bell pepper to the inner pot. Season with the salt and pepper.
3. Add the sauce to the pot. Using tongs, turn the chicken thighs and vegetables to thoroughly coat in the sauce.
4. Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (More), and then set the cook time for 6 hours.
5. When the cook time is complete, remove the lid, select Sauté, and simmer until the sauce thickens (about 10 minutes). Use forks to shred the chicken, and then transfer to a serving platter. Serve hot.
Total fat 7g Saturated fat 2g |
Cholesterol 148mg Sodium 448mg |
Carbohydrates 25g Dietary fiber 1g |
Sugars 20g Protein 33g |