Blueberry BBQ Chicken in the Instant Pot

(Paleo + Gluten Free Recipe)

I’ve been so excited to try this recipe for Blueberry BBQ Chicken in my Instant Pot! Its ironic, we just had our hogs delivered, so now we pork coming out of our ears.. and I plan a chicken recipe. Don’t worry, plenty of pork Instant Pot recipes are in the hopper! If you aren’t a huge fan of blueberry, this recipe is still for you. The sauce doesn’t taste overwhelming of blueberry- instead, the berries add a hint of sweet to the sauce. I think you are really going to enjoy this blueberry bbq chicken in the Instant Pot!

I planned to make this chicken this weekend- but Whitney was out of town, and I just didn’t feel like cooking this much for Warner and I. Typically, I go to barre class on Mondays, and usually dread coming home to start dinner at 7pm. However, with my magical Instant Pot- this recipe (and cooking dinner in general) is actually enjoyable on a weeknight!

We love watching Alton Brown, and he went through this whole big thing about how THIS is the best basting brush ever- because science. So of course, I had to have. You know, like Cady Heron. You know what? Alton was right- this is an awesome brush!

We were blessed with an abundance of tomatoes last year, so I used some of our homemade bbq sauce. If you use store bought, be sure to check the ingredients and avoid yucky ingredients like high fructose corn syrup, soy, or msg.

You will notice that recipe calls for Red Boat Fish Sauce. Normally, I don’t get to particular about name brands, but in this case, I can ONLY recommend this brand. We’ve tried a handful of others, and they just taste awful- like, throw the whole dish away awful! Red Boat Fish Sauce is amazing, and give just a hint of something that you really didn’t even know you were missing to a dish. Perhaps the elusive umami- but it’s debatable. 😀 You can find the delicious Red Boat Fish Sauce here:

Red Boat Fish Sauce 40°N 250 ML (Pack of 3)





EQUIPMENT

INGREDIENTS

4 chicken leg quarters or 8 chicken drumsticks

2 tablespoons coconut oil

3 cloves garlic, minced

1/4 cup chicken broth

1 onion, diced

2 tablespoons apple cider vinegar

2 teaspoons Red Boat fish sauce

1 cup fresh blueberries

2 cups Paleo BBQ Sauce

Salt and pepper, to taste

Fresh basil to garnish

INSTRUCTIONS

* If you want to add a little tang- marinate your chicken in buttermilk overnight or at least a couple hours before cooking. It just adds a tiny bit of “zip” but feel free to skip it if dairy is not in your diet- the recipe is delicious either way!

Add your choice of fat to the Instant Pot- I recommend coconut oil. Set the Instant Pot to “Saute” with the lid off. Brown the drumsticks / hindquarters on all sides. Remove the drumsticks / hindquarters from the Instant Pot, carefully add a bit of homemade chicken stock (about 1/4 cup) – this will hiss and boil- so use an oven mitt, and don’t stand directly over the Instant Pot! Scrape the chicken bits off the bottom with a wooden spoon. With the broth still in the Instant Pot, set it to saute. Add in diced onion, garlic, fish sauce, apple cider vinegar, blueberries and bbq sauce. Put the Instant Pot lid on- set valve to sealing, hit Manual, and adjust time to 0 minutes. Let the Instant Pot release naturally for at least 5 minutes (10 is ideal). When you do manually release pressure- do so in spurts, otherwise the sauce may escape out of the vent. When pressure is released, remove the lid and use the immersion blender to make the sauce. Remember to keep the immersion blender submerged- otherwise red sauce will fly! When blended, grab your mitts, and carefully transfer the sauce to a bowl or jars for storage. Brush the seared chicken with your blueberry bbq sauce. Add the steaming rack, and carefully stack the hindquarters back into the instant pot. (Note: you do not have to use the steaming rack, this is a personal preference, but I find that if I don’t use it, the skin sticks to the bottom of the Instant Pot and can tear off.) Set the Instant Pot for Manual, and adjust the time to 12 – 13 minutes depending on how large your hindquarters are. If you are doing just drumsticks, 10 minutes is fine. Make sure the steam valve is set to “sealing”. When the time is up, use the quick release method to vent. Do not use natural pressure- as the chicken will continue to cook and will likely be overdone. Exercise caution! I like to use a wooden spoon to move the valve- obviously the steam will be hot! Remove the lid and carefully remove the drumsticks with kitchen tongs. Brush again with blueberry bbq sauce. Place you chicken on a baking rack or pan- and broil for 5 mins. Remove from the oven, give them one last brushing of blueberry bbq sauce, and garnish with fresh basil.

There you have it- Blueberry BBQ Chicken in the Instant Pot. Serve with a fresh green salad and extra napkins.



