Ingredients
Sweet Potato Fries
- 3 large sweet potatoes (or 4 small), sliced into 1/4" thick fries
- 2 tbsp olive oil or avocado oil
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp cinnamon
Instant Pot BBQ Chicken
- 1.5 lbs chicken breasts
- 1/2 red onion, diced
- 1 bottle Paleo BBQ Sauce (e.g., The New Primal or Tessemae's)
Coleslaw
- 1 bag coleslaw mix (red & green cabbage with carrots)
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup (or date syrup for Whole30)
- 1/4 cup Whole30/Paleo mayo (e.g., Sir Kensington's Avocado oil mayo or Primal Kitchen)
Instructions
- Prepare the Sweet Potato Fries: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Slice the sweet potatoes into 1/4-inch thick fries by cutting vertically then into strips. Toss them with olive or avocado oil and season with salt, paprika, chili powder, and cinnamon. Lay the fries in a single layer on the baking sheet. Bake for 20 minutes, then flip and bake for an additional 5 to 10 minutes until browned and crispy.
- Cook the BBQ Chicken: While the fries bake, add the chicken breasts, diced red onion, and BBQ sauce to your Instant Pot. Toss everything together to coat the chicken evenly. Lock the lid in place and set the valve to sealing. Cook on high pressure for 12 minutes. Allow natural pressure release for 10 minutes, then carefully release remaining steam. Remove the chicken, shred it with two forks, return it to the pot and toss it in the sauce to coat.
- Make the Coleslaw: In a bowl, combine the coleslaw mix, apple cider vinegar, maple syrup, and paleo mayo. Mix well until all ingredients are thoroughly incorporated. This coleslaw can be made up to 24 hours in advance and kept refrigerated until ready to serve.
- Assemble the Bowls: Divide the shredded BBQ chicken, sweet potato fries, and coleslaw among bowls. Optionally, garnish with diced green onions and a drizzle of ranch dressing to elevate the dish. Serve immediately and enjoy!
Notes
- You can substitute date syrup for maple syrup for a Whole30-compliant coleslaw.
- For extra flavor, garnish with green onions and a drizzle of ranch dressing if desired.
- Coleslaw can be prepped up to 24 hours ahead, making meal prep easy.
- Sweet potato fries are best enjoyed fresh from the oven for optimal crispiness.
- If you prefer, use chicken thighs instead of breasts for a juicier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
