Add the whole chicken and 2 packets of sauce to the Instant Pot.
Close and seal the Instant Pot. Set the time to "Manual" for 20 minutes.
When the cook cycle ends, let the pot naturally release pressure for about 20 to 30 minutes. Vent the pot to release any remaining steam before opening the lid.
Remove the chicken and let it cool until it is cool enough to handle.
Pull the chicken off of the bone.
Strain the remaining sauce. Add as much sauce as you like back into the shredded chicken.
Apple and Carrot Slaw
Using a mandoline slicer, julienne 1 apple and 2 carrots.
Toss the apples and carrots with the apple cider vinegar, avocado oil, and parsley. Finish with salt and pepper.
Sweet Potato Rounds
Pierce the potatoes several times with a fork and then microwave the sweet potatoes for about 7 minutes.
Slice the sweet potatoes into rounds about a half an inch thick.
In a sauté pan, brown the rounds on each side. Use a few teaspoons of butter or oil.
RECIPE TIPS
VariationsUse chicken breasts. You can use boneless chicken breasts or thighs in the recipe to make the prep of this recipe even easier. Sweet Potatoes. If you're watching your carbs or following a keto diet, you can leave out the sweet potatoes entirely. Substitute a layer of zucchini noodles instead. Alternatively, you can make a sweet potato mash. Slow Cooker InstructionsAdd the chicken and the sauce to a slow cooker. Cook on high for 2 to 3 hours.