Easy Instant Pot Whole30 BBQ Shredded Chicken with Slaw

Confession time: I was gifted an Instant Pot and I was scared to open the box. After a few months (!), I decided it was finally time to rip the Band-Aid (or in this case, the tape) off! I brought the Instant Pot up to Maine for a family vacation and my sister-in-law showed me how to use it to make perfect hard-boiled eggs and easy salsa chicken.

When I got home, I had a little more confidence with my IP – but to be honest, I still don’t really get it. So, doing what I do best, I decided to wing it and try to make some shredded BBQ chicken. To my surprise, it worked! Since then, I’ve added a little more to this “recipe” – and it got the thumbs-up from a friend.

The last time I made this, I put together an easy slaw and some crispy green beans to turn it into a complete meal. I decided that if I can do, so can you – so I put this “recipe” together to help you with your meal prep! Cheers to faking it until you make it!


Take a package of boneless, skinless chicken tenders and put them into your Instant Pot. Cover the chicken with a liberal amount of Whole30 compliant BBQ sauce. I used the classic BBQ sauce from The New Primal. Use code “whole30facebook” for 25% off your order!

I also added a bunch of chopped red onion and some diced multicolored baby potatoes. I sprinkled everything with a liberal amount of garlic powder. Use whatever spices you want!

I closed the Instant Pot and set it for “Poultry” – I did 16 minutes. Once the timer went off, I manually released the pressure after about 9 minutes, mostly because I fear the Instant Pot exploding! 😊

I opened the Instant Pot and used a big wooden spoon to shred the chicken. It was delicious!


I decided to make a real deal BBQ meal and whipped together an easy slaw. I bought a bag of pre-shredded cabbage and put that into a bowl.

I added the following ingredients to taste: homemade mayo, apple cider vinegar, and salt and pepper. Then, I added some sweet and crunchy things I had on hand: pecans, raisins, and some leftover diced apple from another recipe.

You can use whatever you have in your pantry (or nothing at all) but I like a little crunch and sweetness to my slaw. I mixed together and let it sit in the fridge for a few hours. This slaw tastes better the next day once the flavors marry.


To round out my Whole30 BBQ meal, I made a batch of Low Carb Yum’s Crispy Oven Fried Green Beans modified to be Whole30 compliant. I used lots of nutritional yeast instead of parmesan cheese and I used more almond flour than called for to make them extra crispy.

I also use more garlic powder and paprika than called for – and add garlic powder as well.

These come out SO good and the recipe is very flexible. You can also use this recipe with broccoli, carrots, cauliflower, and more! Enjoy!

Are you an Instant Pot pro? What’s your favorite Whole30 Instant Pot recipe?