Instant Pot BBQ Chicken Sandwiches
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Our family’s latest obsession? These Instant Pot BBQ Chicken Sandwiches—and trust me, they’re every bit as irresistible as they sound. I’ve always loved the convenience of the Instant Pot, but I’ll admit, it doesn’t always deliver that ultra-tender, fall-apart texture like a slow cooker does. But this recipe? Total game-changer. The chicken was so tender, it practically shredded itself as I lifted it out of the pot!
The magic starts with a quick sear: the chicken gets browned right in the Instant Pot using a touch of oil and a flavorful spice rub. This step adds depth and a hint of smokiness that sets the stage for the BBQ goodness to come. After that, the pressure cooking takes over, locking in moisture and transforming the chicken into juicy, pull-apart perfection.
Once cooked, the shredded chicken is tossed in a tangy, sweet BBQ sauce mixture that clings to every bite. Pile it high on toasted sandwich buns, and you’ve got a meal that’s perfect for weeknights, game days, or feeding a hungry crowd. It’s fast, flavorful, and guaranteed to earn a spot in your regular dinner rotation.
Ingredients for Instant Pot BBQ Chicken Sandwiches
- BONELESS, SKINLESS CHICKEN BREASTS OR THIGHS
- BBQ CHICKEN SEASONING (I USE MEAT CHURCH GOSPEL SEASONING)
- SALT
- PAPRIKA
- CANOLA OIL
- CHICKEN BROTH
- BBQ SAUCE
- MUSTARD
- APPLE CIDER VINEGAR
- CILANTRO, OPTIONAL
Instructions for Instant Pot BBQ Chicken Sandwiches
Season the Chicken – Start by mixing up a simple spice rub— bbq seasoning mix, paprika, and salt. Rub it over your boneless, skinless chicken breasts or thighs. This adds a layer of flavor that really shines through in the final dish.
Sear in the Instant Pot– Set your Instant Pot to the sauté function and add a splash of oil. Once it’s hot, brown the chicken on both sides. This step isn’t just for color—it builds flavor and gives the chicken a slightly smoky edge that pairs beautifully with BBQ sauce.
Pressure Cook to Tender Perfection – Add chicken broth to the pot to deglaze the pan and remove any brown bits from the bottom of the pan. Then seal the lid and cook on high pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. When you open the lid, the chicken should be so tender it practically falls apart.
Shred and Sauce – Remove the chicken and shred it with two forks. Pour out any excess liquid from the pot into a bowl, then return the shredded chicken and stir in the BBQ sauce mixture of BBQ sauce, mustard, and apple cider vinegar. Add in some of the reserve cooking liquid to get the sauce to the consistency you want. I usually add around 1/4 cup.
Toast and Assemble – Toast your sandwich buns until golden and slightly crisp. Pile the saucy chicken high on each bun, and if you’re feeling fancy, top with coleslaw, pickles, or a drizzle of extra sauce.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. You can cook and shred the chicken up to 2 days in advance. Store it in the fridge and reheat with the sauce before serving. It also freezes beautifully for up to 3 months.
What kind of BBQ sauce should I use?
Use your favorite! Sweet, smoky, spicy—whatever suits your taste. We love Sweet Baby Ray’s.The mustard and apple cider vinegar add tang, so a sweeter sauce balances nicely.
How do I keep the chicken from drying out?
Using thighs helps, but if you’re using breasts, be sure not to overcook. Adding a bit of the reserved cooking liquid when mixing in the sauce also helps keep it juicy.
Can I make this without an Instant Pot?
Yes! You can cook the seasoned chicken in a slow cooker on low for 6–7 hours or high for 3–4 hours, then shred and mix with sauce.
What toppings go well with these sandwiches?
Classic choices include coleslaw, pickles, red onion, or a drizzle of extra BBQ sauce. For a twist, try jalapeños, avocado slices, or a sprinkle of cheddar cheese.
FOR MORE RECIPES LIKE THIS, TRY:
Instant Pot BBQ Chicken Sandwiches
Real Mom Kitchen
Ingredients
- 2-3 pounds boneless, skinless chicken breasts or thighs
- 1 Tbsp BBQ chicken seasoning I used Meat Church Gospel Seasoning but any will work
- ½ tsp salt
- ¼ tsp paprika
- 2 Tbsp canola oil
- ½ cup chicken broth
- 1 cup BBQ sauce
- 2 Tbsp mustard
- 2 Tbsp apple cider vinegar
- ¼ cup cilantro chopped (optional)
- 6 sandwich buns
- optional additional toppings dill pickles, coleslaw, additional sauce
Instructions
- In a small bowl, mix together BBQ seasoning, paprika, and salt. Rub the spice blend evenly over boneless, skinless chicken breasts or thighs.
- Set your Instant Pot to the sauté function and the oil. Once hot, sear the chicken on both sides until lightly browned.
- Pour in chicken broth and use to deglaze the pan. Scrap off those brwon bits on the bottom of the pan. Seal the lid, and cook on high pressure for 20 minutes. Allow a 10-minute natural release, then finish with a quick release. The chicken should be fall-apart tender.
- Transfer the chicken to a plate and shred with two forks. Discard excess liquid from the pot, reserving about ½ cup. Return shredded chicken to the pot and stir in a sauce made from BBQ sauce, mustard, and apple cider vinegar. Add about ¼ cup of the reserved cooking liquid to reach your desired consistency. Mix in the cilantro if desired.
- Toast sandwich buns until golden and crisp. Load each bun with saucy BBQ chicken and top with optional extras like coleslaw, pickles, or an extra drizzle of sauce. Serves 6-8.
Nutrition
This recipe is adapted from Family Favorite Recipes.
