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Instant Pot pulled BBQ chicken sandwich with pickled onion and potato chips.
Dr. J’s Kitchen

Instant Pot Pulled BBQ Chicken Sandwiches

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Juicy Instant Pot pulled BBQ chicken is shredded and tossed with Dr. J’s no-cook barbecue sauce, then served on sandwich buns with optional quick-pickled onions.
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Servings: 6 sandwiches
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 hamburger or sandwich buns
  • 2 pounds boneless, skinless chicken breasts (907.2 g)
  • 6 tablespoons extra-virgin olive oil divided (90 mL)
  • 3 tablespoons Dr. J’s Sweet BBQ Rub recipe in notes, or use your favorite (45 mL)
  • 1 cup low-sodium chicken broth (240 mL)
  • 1½ cups Dr. J’s No-Cook BBQ Sauce recipe in notes, or use your favorite (360 mL)
  • pickled onions optional; recipe in notes

Equipment

  • Instant Pot or electric pressure cooker
  • measuring cups and spoons
  • Two forks
  • Mixing bowl
  • Mason jar or glass container

Method
 

  1. 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.
  2. 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.
  3. When the Instant Pot reads “Hot,” brown the chicken for 2–3 minutes per side. Remove the chicken and press Cancel.
  4. 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.
  5. 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.
  6. Remove the chicken and shred it with two forks. Add about ⅓ cup of the cooking liquid to keep the chicken moist, as needed.
  7. Stir in the remaining 1 cup of BBQ sauce. Serve on buns with optional pickled onions. Coleslaw is another suggested topping.

Video

Notes

Dr. J’s Sweet BBQ Spice Rub (makes about ½ cup)
  • 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
No-Cook BBQ Sauce (makes about 1½ cups)
  • 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
Stir all sauce ingredients together. Refrigerate in an airtight container for up to one week or freeze for up to three months.
Quick-Pickled Onions
  • 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
Microwave the water, sugar and salt for 1 minute; stir until dissolved. Put the sliced onion in a glass container or mason jar. Add the warm water mixture, vinegar and red pepper flakes. Cover and gently shake. Refrigerate for a few hours before serving; the onions keep refrigerated for up to two weeks.

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