Recipe and Photography by Syanna Wand, NTP 

Recipe and Photography by Syanna Wand, NTP 


2 lbs. boneless chicken breast 

1 bottle gluten free BBQ sauce - I used Woodstock brand and feel great about their ingredients!

1 red onion, chopped

2 Jalapeños, seeded and diced

1 tbsp. avocado or olive oil

Cilantro, to garnish  

Optional: Paleo or grain-free tortillas - I used Siete Foods Almond Flour Tortillas 



Step 1: Put your chicken and Bbq sauce in your instant pot and set the timer to poultry setting. (you can use a slow cooker here as well, just do it in the morning so it will be ready by dinner time.) 

Step 2: While your chicken cooks (takes about 15 minutes), turn a medium skillet to medium-low heat and add avocado oil, onion and jalapeño and saute until nicely brown. 

Step 3: Once chicken is done, pour juices into a small sauce pan and reduce on a high heat for about 5 minutes. (simply bring to a boil then reduce to a simmer for the remaining time .This will thicken the sauce up since the instant pot adds a lot of moisture.)

Step 4: Add the chicken on top of tortillas, add onion mixture and garnish with cilantro. Enjoy!