Instant Pot BBQ Chicken {Paleo, Whole30}

First, make the sauce:
Soak pitted dates in the very hot water (almost boiling) for 2 minutes, until softened. Place dates and water in a food processor or high speed blender, followed by the remaining sauce ingredients. Blend/process until smooth, set aside.
Add olive or avocado oil to instant pot and set on “saute”. Add onions and sauté 1 mins, add garlic and continue to saute until just softened (30-60 seconds) then press “cancel” to turn off saute.
Season chicken with the BBQ rub on both sides, or with salt, pepper, onion and garlic powder instead. Add it to the pot, cover with 2 cups BBQ Sauce and gently stir to coat.
Set lid in place and turn steam release to “sealing” and cook 12 mins on high pressure.
Once time is up, quick release the pressure by turning steam release to “venting”, then carefully open the lid.
Remove just the chicken to a plate and set aside, leaving all sauce in the pot. Turn instant pot to “saute” once again to cook the sauce. Stir and cook until thickened to preference - about 2-4 mins. Once thickened, press “cancel” to turn off heat.
Shred all the chicken using 2 forks, then return chicken to pot and coat with sauce. Serve hot over a baked sweet or white potato, or with your favorite greens. Enjoy!

*If your tomato sauce contains salt, just omit the added salt from the recipe

Calories: 208kcal

Carbohydrates: 14g

Protein: 25g

Fat: 5g

Cholesterol: 72mg

Sodium: 635mg

Potassium: 762mg

Fiber: 2g

Sugar: 10g

Vitamin A: 805IU

Vitamin C: 7.2mg

Calcium: 30mg

Iron: 1.4mg