Instant Pot Pulled BBQ Chicken Sandwiches
Craving juicy, tender pulled BBQ chicken sandwiches without the long wait? I make this flavorful sandwich filling in the Instant Pot, then toss the shredded chicken with my no-cook BBQ sauce.
Serve it on sandwich buns with homemade pickled onions, or add your favorite coleslaw. The BBQ rub, sauce and pickled onion recipes are included in the notes.
Instant Pot Pulled BBQ Chicken Sandwiches
Ingredients
Equipment
Method
- Add 3 tablespoons of olive oil to the Instant Pot insert and select Sauté on High. In a measuring cup, mix the chicken broth with ½ cup of the BBQ sauce.
- While the pot heats, coat the chicken with the remaining 3 tablespoons of olive oil. Sprinkle the BBQ rub over the chicken and coat evenly.
- When the Instant Pot reads “Hot,” brown the chicken for 2–3 minutes per side. Remove the chicken and press Cancel.
- Pour in the broth and ½ cup BBQ sauce mixture. Scrape the bottom of the pot to release any browned bits, then return the chicken to the pot.
- Secure the lid and cook on Manual, High Pressure for 8 minutes. When cooking is complete, perform a quick pressure release. Once the pin drops, open the lid.
- Remove the chicken and shred it with two forks. Add about ⅓ cup of the cooking liquid to keep the chicken moist, as needed.
- Stir in the remaining 1 cup of BBQ sauce. Serve on buns with optional pickled onions. Coleslaw is another suggested topping.
Video
Notes
- ¼ cup brown sugar (light or dark)
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground coriander
- 1 teaspoon ground mustard powder
- ½ teaspoon ancho chile powder
- 1 cup ketchup
- ¼ cup dark brown sugar
- ¼ cup brown mustard
- 3 tablespoons molasses
- 3 tablespoons rice, white or cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup rice vinegar
- ½ cup water
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 1 medium sweet onion, thinly sliced
- Pinch of red pepper flakes
Tried this recipe?
Let us know how it was!Instant Pot Pulled BBQ Chicken Sandwiches
Tips for juicy Instant Pot pulled BBQ chicken
Brown the chicken for 2–3 minutes per side on Sauté High, then scrape the pot well after adding the broth and BBQ sauce mixture. Releasing the browned bits from the bottom helps avoid a burn notice.
After pressure cooking, shred the chicken and stir in about ⅓ cup of the cooking liquid to keep it moist, as needed. Then add the remaining BBQ sauce. Pickled onions and coleslaw are both suggested sandwich toppings.
Frequently asked questions
How many sandwiches does this recipe make?
The recipe makes 6–8 sandwiches.
Can I use my favorite BBQ rub or sauce?
Yes. Dr. J’s rub and no-cook sauce recipes are included in the recipe notes, and the video description says you can use your favorite instead.
Can I make the pickled onions ahead?
Yes. The pickled onions are best refrigerated for a few hours before serving and keep in the refrigerator for up to two weeks, according to Dr. J’s recipe.
What can I add to the sandwich besides pickled onions?
Dr. J suggests topping the sandwiches with your favorite coleslaw.
Products used
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Instant Pot Duo 7-in-1 Electric Pressure Cooker
