Easy InstantPot BBQ Jackfruit (Vegan, Oil Free)

Ingredients

• 1 can Canned Young Green Jackfruit (drained, rinsed, and shredded)
• 1 teaspoon Garlic Powder (part of dry spice mix)
• 1 teaspoon Onion Powder (part of dry spice mix)
• 1 teaspoon Ground Black Pepper (part of dry spice mix)
• 1 teaspoon Paprika (part of dry spice mix)
• 0.25 cup Barbecue Sauce (homemade smoky BBQ sauce or any store‑bought vegan BBQ sauce)
• 1 teaspoon Sriracha (optional) (for serving, adds heat)

Instructions

1. Drain, rinse, and shred jackfruit

   Open the can, drain the liquid, rinse the jackfruit pieces under cold water, then place them in the food processor fitted with the dough attachment. Pulse on low, gradually increasing speed, for about 10 seconds until the pieces are shredded to a pulled‑pork texture.

   Time: PT5M

2. Prepare dry spice mix

   In a small bowl combine 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, and 1 tsp paprika. Stir to blend evenly.

   Time: PT2M

3. Combine jackfruit, spices, and BBQ sauce in the Instant Pot

   Transfer the shredded jackfruit to the Instant Pot inner pot. Sprinkle the dry spice mix over it, add ¼ cup barbecue sauce, and stir everything together until the jackfruit is evenly coated.

   Time: PT3M

4. Pressure cook

   Secure the Instant Pot lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 15 minutes. Once the timer ends, perform a quick release by carefully turning the valve to Venting.

   Time: PT15M

5. Finish and serve

   Open the pot, give the jackfruit a good stir, taste and adjust seasoning if needed. Serve on toasted whole‑wheat buns, drizzle extra BBQ sauce and a little sriracha if desired, or use as a topping for tacos, salads, or grain bowls.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

0 g

Fiber

3 g