21 DAY FIX INSTANT POT MAPLE BBQ CHICKEN

Ha!  Pic doesn't do it justice but this was YUMMY :)  Quick way to make chicken breast too!!

SERVES 4

• 1 to 1.5 pounds of boneless, skinless chicken thighs
• 1/2 cup tomato paste

·         1/3 cup water

·         1/4 cup of coconut aminos (or sub low sodium soy sauce if not gluten-free)

·         3 Tbsp pure maple syrup

·         2 Tbsp apple cider vinegar

·         1/4 tsp garlic powder

·         1/4 tsp onion powder

·         sprinkle of sea or Himalayan salt and black pepper

·         optional – thickener of your choice (arrowroot, tapioca, cornstarch, etc)

1.     Place chicken thighs in Instant Pot.

2.     Mix together the remaining ingredients (besides thickener). Pour sauce over chicken.

3.     Set to manual for 10 minutes. After cook time, switch to quick release. Open the lid carefully once it is unlocked. Remove chicken thighs with slotted spoon and set aside.

4.     To thicken the BBQ sauce, set Instant Pot to saute. Stir as it simmers. If you need to thicken it more, add in your choice of thickener, one tsp at a time until desired thickness. Taste and adjust seasonings and add a touch more maple syrup for a sweeter sauce. Cover chicken with sauce and enjoy!

5.     For the slow cooker: Place thighs and ingredients for BBQ sauce in crock pot. Cook on low for 4 hours. After cook time is through, simmer sauce in a small saucepan over medium low heat until desired thickness. Enjoy!

Instant pot egg roll bowl

I borrowed my Dad's instant pot about a year ago and have never made anything in it yet...we tried tonight and it was great success!!  This meal was DELICIOUS!!!

Ingredients

• 1 lb ground pork or any other meat you would like
• 1 bag pre-shredded cole slaw mix found in the produce section near the bagged salads
• 1/2 cup bone broth
• 1 tbsp soy sauce or to taste
• 1 tbsp garlic powder or to taste
• 1 tbsp ground ginger or to taste
• 1/2 tsp pepper or to taste
• 1/2 tsp salt or to taste

Wonton Chips

• 1 pkg egg roll wrappers cut into strips
• vegetable or olive oil

Instructions

1. Place Instant Pot on saute. Wait until it's hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.
2. When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.
3. Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the - button until the timer reaches 0.
4. When timer is up, preform a quick release. When pressure is released, open carefully and give everything a quick stir.
5. Spoon into bowls and enjoy!

Wonton Chips

1. Preheat oven to 400 degrees while Instant Pot is preheating on saute.
2. Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips).
3. Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!
4. Let chips cool and enjoy with your egg roll bowls!