Instant Pot Pulled Chicken Sandwiches

Why I’ll Love This Recipe

I enjoy this recipe because it is quick, easy, and packed with smoky barbecue flavor. I can prepare it with just a handful of pantry ingredients, and the Instant Pot does most of the work for me. I also like how versatile it is since I can customize the toppings and serve it with my favorite side dishes. Best of all, the leftovers taste just as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts or chicken thighs
• barbecue sauce
• chicken broth
• onion, diced
• garlic, minced
• smoked paprika
• chili powder
• onion powder
• salt
• black pepper
• Worcestershire sauce
• hamburger buns
• coleslaw (optional)
• pickle slices (optional)

Directions

1. I place the chicken in the Instant Pot.
2. I add the onion, garlic, chicken broth, barbecue sauce, Worcestershire sauce, and seasonings.
3. I secure the lid, set the valve to the sealing position, and cook on High Pressure for 12 minutes.
4. I let the pressure release naturally for 10 minutes before carefully performing a quick release.
5. I transfer the chicken to a plate and shred it with two forks.
6. I return the shredded chicken to the Instant Pot and stir it into the cooking sauce until well coated.
7. I toast the hamburger buns if I want extra texture.
8. I pile the pulled chicken onto the buns and top them with coleslaw or pickles before serving.

Servings and Timing

• Servings: 6 sandwiches
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Natural Release Time: 10 minutes
• Total Time: About 35 minutes

Variations

• I use buffalo sauce instead of barbecue sauce for a spicy version.
• I mix in honey and a little chipotle pepper for a sweet and smoky flavor.
• I top the sandwiches with pepper jack cheese for extra richness.
• I serve the pulled chicken on brioche buns for a softer texture.
• I use the shredded chicken for wraps, tacos, baked potatoes, or rice bowls instead of sandwiches.

Storage/Reheating

I store leftover pulled chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it for up to 3 months. When I am ready to enjoy it again, I reheat it gently on the stovetop or in the microwave with a splash of chicken broth or barbecue sauce to keep it moist.

FAQs

Can I use frozen chicken?

Yes. I simply increase the pressure cooking time by about 3 to 5 minutes, depending on the thickness of the chicken.

Can I make this recipe with chicken thighs?

Absolutely. I like using chicken thighs because they stay especially juicy and flavorful.

What barbecue sauce works best?

I use my favorite barbecue sauce, whether it is sweet, smoky, spicy, or tangy, depending on the flavor I want.

Can I make this recipe ahead of time?

Yes. I often prepare the pulled chicken a day in advance because the flavors become even better after resting overnight in the refrigerator.

What should I serve with these sandwiches?

I like serving them with coleslaw, potato salad, French fries, baked beans, corn on the cob, or a simple green salad.

Conclusion

I find these Instant Pot Pulled Chicken Sandwiches to be one of the easiest comfort meals I can make. The chicken turns out tender, juicy, and full of bold barbecue flavor every time. Whether I am feeding my family or entertaining guests, this recipe is a reliable favorite that delivers delicious results with minimal effort.

Instant Pot Pulled Chicken Sandwiches

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These Instant Pot Pulled Chicken Sandwiches feature tender, juicy shredded chicken cooked in a smoky barbecue sauce and piled onto soft buns. They’re an easy, crowd-pleasing meal that’s perfect for family dinners, game day, or casual gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 35 minutes
• Yield: 6 sandwiches
• Category: Main Course
• Method: Instant Pot
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 2 pounds boneless, skinless chicken breasts or chicken thighs
• 1 1/2 cups barbecue sauce
• 1/2 cup chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 6 hamburger buns
• Coleslaw (optional)
• Pickle slices (optional)

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Instructions

1. Place the chicken in the Instant Pot.
2. Add the onion, garlic, chicken broth, barbecue sauce, Worcestershire sauce, smoked paprika, chili powder, onion powder, salt, and black pepper.
3. Secure the lid, set the valve to the sealing position, and cook on High Pressure for 12 minutes.
4. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
5. Transfer the chicken to a plate and shred it with two forks.
6. Return the shredded chicken to the Instant Pot and stir it into the cooking sauce until well coated.
7. Toast the hamburger buns if desired.
8. Pile the pulled chicken onto the buns and top with coleslaw or pickle slices if desired. Serve immediately.

Notes

• Use buffalo sauce instead of barbecue sauce for a spicy variation.
• Add honey and chipotle pepper for a sweet and smoky twist.
• Top with pepper jack cheese for extra richness.
• Store leftover pulled chicken in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat with a splash of chicken broth or barbecue sauce to keep the chicken moist.

Nutrition

• Serving Size: 1 sandwich
• Calories: 490 kcal
• Sugar: 17 g
• Sodium: 980 mg
• Fat: 11 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 105 mg