nstant pot bbq pulled chicken sandwiches
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5 from 3 votes

Instant Pot BBQ Pulled Chicken Sandwiches

These Instant pot BBQ pulled chicken sandwiches are loaded with tender, succulent pulled chicken and topped off with a cabbage & sweet potato slaw. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Author: Maria Doss

Ingredients

Instant Pot BBQ Pulled Chicken

  • 2 tablespoons vegetable oil
  • 4 boneless, skinless chicken thighs ( 1 1/4 to 1 1/2 pounds)
  • 1/2 small onion (preferably red), sliced
  • 2 garlic cloves, chopped
  • 3-4 slices jalapenos pepper (about 1/4 small), increase or decrease based on your preference
  • 1/2 cup barbecue sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Cabbage & sweet potato slaw

  • 2 tablespoons mayonnaise
  • 1 teaspoon honey
  • 1/2 teaspoon lemon juice
  • a small pinch of salt and pepper
  • 2 cups thinly sliced cabbage
  • 1/4 cup coarsely grated raw sweet potato (skin peeled off)
  • 1/8 cup thinly sliced red onion

Addional ingredients

  • 4-5 burger buns

Instructions

Make Instant Pot BBQ Pulled Chicken

  • Set Instant pot on saute mode. Once hot, add vegetable oil. Place chicken in a single layer and let cook for about 2 minutes and then turn over. 
    Press cancel. Evenly sprinkle sliced onions, garlic and sliced jalapeños on top. Drizzle barbecue sauce evenly over the chicken. 
    Close Instant pot, lock (making sure the valve is set to seal), set for 5 minutes in manual mode. 
  • When cooking is done, let it stay in warm for 6 minutes. 
    Open lid, press saute again, remove only chicken with the help of tongs and place on a plate. 
    Let sauce come to a boil and reduce to a very thick glaze, about 7-10 minutes (depending on the size of your pot). Meanwhile, shred chicken with 2 forks. 
    Add shredded chicken back to the pot and toss around to coat evenly. Press cancel and unplug pot. 

Cabbage & sweet potato slaw

  • Stir together mayonnaise, honey, lemon juice, salt and pepper in a  small bowl. 
  • Toss with cabbage, sweet potato and red onion, until evenly coated. 
    Store slaw in the refrigerator for up to 2 hours. If needed to make ahead, then store dressing and sliced vegetables separately, mix before serving. 

Assemble sandwiches

  • Place pulled chicken on burger buns and top with some coleslaw. Serve immediately. 

Notes

Store slaw in the refrigerator for up to 2 hours. If needed to make ahead, then store dressing and sliced vegetables separately, mix before serving. 
I used boneless, skinless chicken thighs and I highly recommend not subbing with chicken breasts. You need the dark meat to pull of an epic pulled chicken.