I make these barbeque chicken sandwiches in my Instant Pot when I’m feeling like living the summer lifestyle…but don’t want to leave the air conditioning.
I like to make mine in the Instant Pot, but you can also use a slow cooker. Here’s what we’re working with:
- 10 minutes in the Instant Pot or set it and forget it in the slow cooker!
- BBQ flavors that aren’t overly sweet: I added cumin, mustard, and vinegar to balance out the sweetness
- A super easy slaw…aka I bought a slaw kit and show you how to pep it up by adding fresh herbs and a splash of acidity.
I recommend looking for a barbeque sauce that doesn’t contain high fructose corn syrup—those ones tend to be really gloppy and overly sweet. When I make this recipe I use Stubb’s BBQ sauce (not sponsored!) because it contains good ingredients and has a homemade taste.
If you have a different one on hand, just taste and adjust to your preference. You can add extra spice with cayenne powder or hot sauce, balance it out with some acidity, or kick it up with some fresh cracked pepper. You really can’t go wrong with barbeque chicken sandwiches!
Yield: 4–6 sandwiches (depending on bun size)
For the chicken:
- 1 T olive oil
- 2 lb boneless skinless chicken breasts
- 1 cup barbeque sauce (I like Stubb’s)
- ½ cup chicken broth
- 1 teaspoon yellow mustard
- A few dashes of your favorite hot sauce
- ½ t ground cumin
- 1 teaspoon apple cider vinegar
For the slaw
- 1 (10 oz) coleslaw kit*
- ½ cup chopped cilantro
- Red wine vinegar, lemon, S&P to taste
- 1 package Kaiser Rolls (this recipe makes 4–6 sandwiches)
- Extra barbeque sauce for topping, optional
Prep the slaw: In a medium bowl, mix slaw with the provided dressing. Add ½ cup chopped cilantro, then season to taste with a splash of red wine vinegar, a squeeze of lemon juice, and salt and pepper.
Cook the Chicken: Add 1 T of olive oil to the bottom of your Instant Pot, making sure it coats the bottom. Add chicken breasts, bbq sauce, mustard, cumin, and chicken broth. Close the Instant Pot and move the valve to “seal” position. Set the Instant Pot at high pressure for 10 minutes.* Once it is done cooking, let it depressurize naturally for 10 minutes before releasing the steam.
After the chicken is done, remove from the Instant Pot and shred with two forks. This recipe requires a ½ cup of chicken broth to avoid getting the burn warning on the Instant Pot, which means that the sauce is pretty thin after cooking. If you’d like it thicker, you can turn the Instant Pot on “saute” after you remove the chicken and let it cook down a bit before adding the chicken back in.
Add the shredded chicken back to the Instant Pot and stir to combine with the sauce. At this point, you can add 1 teaspoon of apple cider vinegar to brighten the flavors. I
Serve chicken on a toasted bun with prepared slaw and additional bbq sauce if desired.
Slow Cooker Method: Add the oil, chicken, bbq sauce, mustard, and cumin to a slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through. Shred the chicken and return to the slow cooker until ready to serve.
Cooking chicken in an Instant Pot is easy, but it’s important to understand how the size affects your cooking time. If I buy chicken breasts that are really large, I sometimes cut them in half to ensure they cook thoroughly. Read this article for more inf
*Feel free to swap in your own slaw recipe! I find shredding cabbage and making dressing to be too much work on weeknights, so I like to stick to pepping up the premade kits.
Author: Nicole Folgate