Instant Pot BBQ Chicken Sliders on Sweet Potato Buns
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6+ servings
Ingredients
  • 1.5 - 2 lbs chicken thighs or breasts*
  • ¼ cup broth
  • pinch of sea salt and pepper
  • ¼ - ½ cup BBQ sauce (True Made Foods or The New Primal are my favorites!)
  • 2 large sweet potatoes, cut into ½ inch rounds
  • 1 tsp melted coconut oil or avocado oil
  • optional: Coleslaw, for serving
Directions
  1. First, make the sweet potato buns. Cut a large white sweet potato into about ¾ inch thick slices—start at the middle and work your way out. Reserve any pieces that are too thin on the ends for making another recipe.
  2. Brush both sides of each sweet potato slice with avocado oil and sprinkle with sea salt. Pop in a 400º F preheated oven for 25-30 minutes, until easily pierced with a fork, then set aside until ready to serve.
  3. Meanwhile, make the chicken. Season both sides of the chicken with salt and pepper, then add it and the broth to the instant pot. Seal the lid, set it to MANUAL, and cook for 10-13 minutes, depending on if you're using chicken breasts, thighs, or a combination (see the notes section below for exact cooking times).
  4. After the timer finishes, quick release the pressure. Remove the chicken from the pot, shred with two forks, and then return to the pot to let it soak in the juices. Stir in ¼ cup BBQ sauce (or more, if you want it more saucy!)
  5. Serve a handful of chicken on a sweet potato bun and top with coleslaw. I like serving mine over greens!
Notes
*if using all chicken breast, cook for 10 minutes at high pressure.
if using all chicken thighs, cook for 13 minutes at high pressure.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/instant-pot-bbq-chicken-sliders-on-sweet-potato-buns/