Instant Pot Pulled Chicken Sandwiches
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
12 sliders
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Calories
343 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Instant Pot Pulled Chicken Sandwiches
Description
The recipe involves coating chicken breast and thigh pieces with BBQ rub before placing them in an Instant Pot with reduced sodium chicken broth and a touch of liquid smoke. Pressure cooking the chicken for 15 minutes (plus natural pressure release) tenderizes the meat thoroughly. After cooking, the chicken is shredded and returned to the pot with BBQ sauce and some cooking liquid to mix flavors.
The pulled chicken is juicy and infused with smoky, tangy BBQ flavors from the rub, liquid smoke, and sauce. Using both breasts and thighs balances lean protein with moist texture. The shredded chicken works well piled on sandwich buns or slider rolls and is complemented by crunchy coleslaw for contrast.
This dish suits casual meals and gatherings and can be portioned and frozen for future reheating. The recipe suggests cutting breasts to size similar to thighs to ensure even cooking and using reduced sodium broth to control saltiness. Optional browning before pressure cooking can add flavor complexity if desired.
Ingredients
- 3 pounds chicken breast boneless skinless, 1.35kg total
- 3 pounds chicken thigh boneless skinless, 1.35kg total
- 3 tablespoons bbq rub more or less, to taste
- 1 ¼ cups chicken broth reduced sodium, 300ml
- 1 teaspoon liquid smoke
- 1 cup BBQ sauce 240ml
- 12 sandwich buns or sandwich rolls or slider buns
- coleslaw for serving
Instructions
- Combine the chicken and BBQ rub in a bowl and set it aside.
- Add broth to Instant Pot insert. Add chicken in, pushing chicken down as much as possible under the liquid.
- Cover and seal your pot. Select Pressure Cook/Manual on high pressure for 15 minutes.
- Allow for a natural pressure release of 10 minutes, then perform a quick pressure release.
- Remove chicken from your Instant Pot and set onto a plate or bowl. Shred your chicken.
- Remove liquid from Instant Pot and add chicken back in. Next, add about half a cup of the cooking liquid with 1 cup of BBQ sauce (or more, to your taste) and stir it all together.
To make BBQ Pulled Chicken Sandwiches:
- Split sandwich buns or rolls.
- Top the bottom bun with a scoop of Instant Pot shredded chicken.
- Add coleslaw and close up your sandwiches.
- Serve and enjoy!
Notes
- Cut chicken breasts to a similar size as thighs for even cooking in the Instant Pot.
- Use reduced sodium chicken broth to balance the salt from BBQ rub.
- Browning the chicken before pressure cooking is optional for extra flavor.
- Mix of breasts and thighs combines lean protein with moist texture in the final dish.
- Ensure chicken is mostly covered with broth in the pot to avoid burn notices during pressure cooking.
- Freeze portions individually for easier reheating and storage.
- Total cook time excludes the time for pressure build-up and release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sliders
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 30g | 60% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 694mg | 29% |
| Potassium | 562mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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