Instant Pot honey garlic shredded chicken with coconut aminos and apple cider vinegar

Meal-prepping for several days in a row while you are running on empty is its own kind of labor, the kind that does not show up on any to-do list. This chicken is built for exactly that math: 1 Instant Pot session gets you shredded chicken to pull from all week, over cauliflower rice, in lettuce wraps, alongside whatever vegetable you have on hand.

Garlic's fructooligosaccharides feed the microbes that already call your gut home, and a more diverse gut microbiome is linked to steadier immune regulation, which matters at every stage of moving Autoimmunity toward Remission. Coconut aminos and a little honey make this genuinely good eating, sweet and savory, the kind of dinner you would make even if nobody was managing anything.

Taking the time to plate it properly, even on a prep day, cauliflower rice underneath, chicken and sauce spooned over, something green alongside, is part of what makes meal prep feel like care instead of a chore.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/3 cup bone broth
• 1/3 cup liquid honey
• 1/2 cup coconut aminos
• 1 tablespoon apple cider vinegar
• 5 cloves garlic, minced
• 1/2 teaspoon salt
• 1 tablespoon arrowroot starch
• 2 tablespoons water

*All ingredients are AIP-compliant as listed.*

*Low-FODMAP note: 5 garlic cloves is a significant FODMAP load. For a low-FODMAP version, use garlic-infused avocado oil in place of the minced garlic.*

*Low-histamine note: apple cider vinegar is a fermented product and can be high in histamine. If histamine is a concern, substitute with a small squeeze of fresh lemon juice or omit.*

Method

Place the chicken breasts in the Instant Pot. Add the bone broth, honey, coconut aminos, apple cider vinegar, minced garlic, and salt. Stir the liquid briefly to distribute. The chicken does not need to be fully submerged.

Seal the lid and set the valve to sealing. Cook on High Pressure for 15 minutes. Allow the pressure to naturally release for 10 minutes, then carefully quick-release any remaining pressure.

Remove the chicken breasts and place them on a cutting board or in a large bowl. Shred using two forks, pulling the meat apart along the grain.

Set the Instant Pot to Saute. In a small bowl, whisk the arrowroot starch with the water until smooth. Pour the arrowroot mixture into the cooking liquid in the pot and stir. Cook for 2 to 3 minutes, stirring continuously, until the sauce thickens.

Return the shredded chicken to the pot and stir to coat it thoroughly in the sauce. Serve hot.

Slow cooker variation

Place the chicken breasts in the slow cooker. Add the bone broth, honey, coconut aminos, apple cider vinegar, garlic, and salt. Cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken shreds easily.

Remove and shred the chicken. Transfer the cooking liquid to a small saucepan over medium heat. Whisk in the arrowroot slurry and cook for 2 to 3 minutes until the sauce thickens. Return the chicken to the slow cooker or serve directly from the saucepan. The slow cooker version produces chicken that is slightly more tender and falling-apart than the Instant Pot version.

*Adapted from lichenpaleolovingaip.com*