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Instant Pot Pulled BBQ Sandwiches with Cilantro Slaw

Mouth-watering BBQ chicken sandwiches that taste like they took all day to make but come together in no time at all with the help of an Instant Pot and topped with a slightly sweet and tangy slaw.

Prep Time 25 minutes
Cook Time 25 minutes
Servings 6
Author A Treat Life

Ingredients

Instant Pot Pulled BBQ Chicken

  • 2 tbsps vegetable oil
  • 1- 1 1/4 lbs boneless, skinless chicken breasts
  • 1/2 cup water
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup BBQ sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp fresh black pepper
  • 1 tsp worcestershire sauce

Cilantro Slaw

  • 1 1/2 cups shredded green cabbage
  • 1 1/2 cups shredded purple cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup greek yogurt
  • 1 tbsp mayonaise
  • 2 tsps apple cider vinegar
  • 1/2 lime, juiced
  • 1 1/2 tsps honey
  • 1/4 tsp sesame oil (optional)
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp sweet paprika
  • 1/4 cup chopped cilantro

To Garnish

  • fresh or pickled jalapenos
  • hot sauce

Instructions

For the Cilantro Slaw

  1. In a large bowl, combine the green & purple cabbage along with the carrots and toss to combine.

  2. In a separate small bowl, mix the greek yogurt with the next 8 ingredients up until the cilantro to make the dressing.

  3. Toss the dressing with the slaw and mix until throughly combined. Season with salt & pepper if desired. Then add the cilantro and mix well. Set in the refrigerator while you make the chicken.

For the BBQ Chicken

  1. In a small bowl add the bbq sauce along with the next 6 ingredients. Stir well and set aside.

  2. Set the Instant Pot to the Saute setting on Normal. When hot, sear the chicken in the oil for 2 minutes per side.

  3. Press Cancel and then add the water to the Instant Pot and then the onions and garlic on top of the chicken. Pour the bbq sauce over everything. (Be sure to do it in this exact order to prevent the bottom of the pot from burning.)

  4. Close and lock the lid and make sure the pressure valve is set to Seal. Hit the Pressure Cook button for 10 minutes.

  5. When done, let the steam release naturally for 10 minutes, press Cancel, then release the remaining steam carefully and open the lid.

  6. Remove the chicken from the pot and set to Saute mode. Bring the sauce to a boil and reduce the sauce for about 5-7 minutes until thickened slightly, stirring occasionally, then press Cancel again.

  7. Meanwhile shred the chicken with two forks. Add back to the pot when the sauce is finished and stir to combine.

  8. The chicken can be served immediately or set to Warm if serving later.

To Assemble-

  1. Toast the buns if desired, then place a big pile of the BBQ chicken on the bottom bun followed by a generous scoop of the slaw, some hot sauce or jalapenos if that's your thing, and then the top bun. Enjoy!

Recipe Notes

* The slaw is crunchiest on the first day but can be stored in the fridge for up to about 3 days.  You might need to strain it a little on the second day as I did.

*A combo of chicken breast and thighs would be nice or even all thighs.

*This recipe was made in a 6-quart Instant Pot.