I love recipes that play with sweet, salty, and acidic components.
This apple cider pulled chicken in the Instant Pot takes a day-long dish and speeds it up – but you can totally make it in a slow-cooker if you prefer. Either way, served over sweet potatoes, this is a perfect paleo-friendly, easily adaptable meal that fits with most meal plans. (It’s one of the featured meals in Refined Journey – my 40 day course that provides a meal planning framework with printable shopping lists and journaling pages, along with devotional content to help you nourish both your body and your soul. You can grab your free one-week sample of Refined here!
This is the Instant Pot I’ve had for years – it’s the basic model and I use it twice a week, most weeks. (My favorite use for the Instant Pot so far is making PERFECT hard-boiled eggs. Second favorite? Coconut milk yogurt.)
Making pulled chicken in the instant pot also has the added benefit of making it more tender. But if you don’t have a pressure cooker, you can absolutely make this into slow cooker pulled chicken!
This tangy chicken is tender and perfect to top baked sweet potatoes and serve with quick slaw.
- 2 tablespoons olive oil
- 2 pounds boneless chicken breasts or thighs
- 1 large sweet onion thinly sliced
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons whole-grain mustard
- 2 tablespoons tomato paste
- 1½ teaspoons sea salt
- 1 teaspoon cracked black pepper
- 1 cup apple cider
- Quick Slaw recipe below, optional
- 2 tablespoons mayonnaise
- 2 tablespoons grainy mustard
- 1 tablespoon honey
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1 bag pre-shredded cabbage or slaw mix
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Set cooker to “sauté” and drizzle olive oil into pot.
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Sauté chicken 3 minutes on each side, or until skin is lightly browned, working in batches to avoid overcrowding.
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Place browned chicken into bottom of pressure cooker. Top with sliced onion.
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Stir together vinegar, honey, mustard, tomato paste, salt and pepper, then stir in apple cider.
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Pour sauce over chicken and onions and set pressure cooker to “poultry” if available, and set for 35 minutes.
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After 35 minutes, gradually release pressure and use a fork to shred chicken.
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Layer onion slices in slow cooker and top with chicken breasts.
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Whisk together remaining ingredients and pour over chicken.
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Cover and cook on high heat for 1 hour, then reduce to low for 6 to 8 hours.
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Using two forks, carefully shred chicken.
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Serve over baked sweet potatoes and top with Quick Slaw, if desired.
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Stir together mayonnaise, mustard, honey and vinegar. Season to taste with salt and pepper.
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Toss dressing with cabbage mixture.
What’s your favorite fast weeknight recipe? Share it with us in the comments below! And if you make this one, post a photo to social media with the hashtag #refinedjourney so we can see it, too! (Don’t know about Refined Journey? Use the link below to get your free sample week.)