Instant Pot BBQ Bacon Apple Chicken - Dump and Go Dinner

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Instant Pot BBQ Bacon Apple Chicken - Dump and Go Dinner

Marisa
The Cook
4 Servings
13 Ingredients
1 Comments

Homemade BBQ sauce, diced apples, bacon and chicken and you've got one easy, delicious, Paleo, Instant Pot freezer meal!

4 Servings
13 Ingredients
1 Comments

Ingredients

  • 8 ounces Tomato Paste
  • 3 tablespoons Molasses
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Apple Cider Vinegar
  • 2 tablespoons Coconut Aminos
  • 2 teaspoons mince Garlic, Cloves
  • 2 teaspoons Smoked Paprika
  • 1 tablespoon Dijon Mustard
  • ½ teaspoons Sea Salt
  • 1 ¼ cups dice Onion
  • 4 cups dice Apple
  • 8 individual Bacon
  • 2 pounds quarter Chicken, Boneless Breasts

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine tomato paste, molasses, maple syrup, apple cider vinegar, coconut aminos, garlic, smoked paprika, Dijon mustard, and sea salt.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In a bowl, combine tomato paste, molasses, maple syrup, apple cider vinegar, coconut aminos, garlic, smoked paprika, Dijon mustard, and sea salt.
  3. Stir in diced onion and apples.
  4. Wrap bacon slices around chicken breasts and place in the inner pot. Pour in 1 cup of water. Top with BBQ mixture.
  5. Lock the lid in place and seal steam nozzle.
  6. Cook on high pressure for 10 minutes.
  7. Natural release for 5 minutes then quick release any remaining pressure.
  8. Remove chicken breast and serve BBQ sauce on the side.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 10 ounces
Amount Per Serving
Calories
690
Total Fat
24g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
194mg
Sodium
871mg
Total Carbohydrates
59g
Fiber
6g
Sugar
47g
Protein
60g
WW Freestyle
11
  1. Made this for supper tonight, and 5 out 6 loved it! The sauce was very tasty. I did the “make it now option” and sauteed the bacon wrapped chicken a little before pouring the sauce over it. I did make some modifications, as my husband is allergic to onions, so I omitted them and the garlic cloves (I can use garlic powder). I also did half ketchup and half tomato paste. I blended up the apples in the sauce before serving, which lent a nice sweetness to the sauce. There was a ton of it left.

    I’m still trying to figure out my instant pot, so the chicken was a little dry, it could have been that I cut the pieces too small (I had HUGE chicken breasts, so I cut each one into thirds). Next time, I make it, I’ll have bigger pieces of chicken.