Instant Pot Honey Barbecue Chicken Sandwiches

I love a good barbecue chicken sandwich, and these Instant Pot Honey Barbecue Chicken Sandwiches are especially easy to make. The chicken turns out tender and flavorful, and the combination of sweet honey barbecue sauce, creamy coleslaw, and crispy fried onions makes every bite delicious.

The chicken cooks in a flavorful liquid in the Instant Pot, which helps infuse it with plenty of savory flavor while keeping it moist. Once the chicken is fully cooked, you discard the cooking liquid, shred the meat, and then stir in barbecue sauce and honey for a sweet and tangy finish.

These sandwiches also get topped with a simple homemade coleslaw. It comes together quickly with bagged coleslaw mix, mayonnaise, honey, Dijon mustard, and sugar. The cool, creamy slaw adds a nice contrast to the warm, saucy chicken.

When it comes to the buns, I like to toast mine before assembling the sandwiches. Toasting gives them a little extra structure and helps them hold up better under the barbecue chicken and coleslaw. If you prefer a softer bun, you can always use them straight from the package.

For the finishing touch, add a handful of crispy French fried onions on top. They bring extra crunch and savory flavor that really takes these Honey Barbecue Chicken Sandwiches to the next level.

These sandwiches are easy enough for a weeknight dinner but flavorful enough to serve for game day, parties, or casual get-togethers. With tender chicken, sweet barbecue sauce, creamy slaw, and crunchy onions, they are sure to become a family favorite.

Ingredients for Instant Pot Honey Barbecue Chicken Sandwiches

• WATER – Water provides the liquid needed for pressure cooking the chicken in the Instant Pot. It also combines with the bouillon and seasonings to create a flavorful cooking liquid.
• CHICKEN BETTER THAN BOUILLON – Chicken Better Than Bouillon adds concentrated chicken flavor and seasoning to the cooking liquid. It gives the chicken more savory flavor as it cooks.
• BARBECUE SAUCE – Barbecue sauce adds sweet, smoky, and tangy flavor to the shredded chicken. Use your favorite brand since its flavor will have a big impact on the finished sandwiches.
• ONION POWDER – Onion powder adds a mild savory flavor to the chicken without the texture of fresh onion.
• BONELESS SKINLESS CHICKEN BREASTS – Chicken breasts are the main protein for these sandwiches. Pressure cooking makes them tender and easy to shred.
• HONEY – Honey adds sweetness and helps mellow the tang of the barbecue sauce. It is also used in the coleslaw dressing for a touch of sweetness.
• SHREDDED COLESLAW MIX – Bagged coleslaw mix makes the slaw quick and easy to prepare. It usually includes shredded cabbage and carrots for plenty of crunch and color.
• MAYONNAISE – Mayonnaise forms the creamy base of the coleslaw dressing. It coats the cabbage mixture and balances the tangy mustard.
• SUGAR – Sugar adds a little extra sweetness to the coleslaw and helps balance the mayonnaise and mustard.
• DIJON MUSTARD (I USED HONEY DIJON) – Dijon mustard gives the coleslaw dressing a tangy, slightly sharp flavor. Honey Dijon works especially well if you prefer a milder, sweeter taste.
• FRENCH’S FRIED ONIONS – Crispy fried onions add crunch and savory onion flavor to the finished sandwiches. Add them just before serving so they stay crisp.
• LARGE HAMBURGER BUNS – Large hamburger buns hold the barbecue chicken, coleslaw, and crispy onions. Toasting them is optional, but it helps the buns stay sturdy under the saucy filling.

Instructions for Instant Pot Honey Barbecue Chicken Sandwiches

Add the water, chicken Better Than Bouillon, 1/4 cup barbecue sauce, and onion powder to the Instant Pot. Stir until well combined.

Place the chicken breasts into the cooking liquid. Secure the lid and set the valve to the sealing position. Cook on high pressure for 12 minutes.

When the cooking time is complete, carefully perform a quick release. Remove the chicken from the Instant Pot and shred it with two forks. Discard the cooking liquid.

Return the shredded chicken to the Instant Pot. Add 1 cup barbecue sauce and 1/3 cup honey, then stir until the chicken is evenly coated.

Set the Instant Pot to Sauté on the Normal setting and cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is heated through.

While the chicken simmers, prepare the coleslaw. In a medium bowl, combine the coleslaw mix, mayonnaise, sugar, Dijon mustard, and 1/2 teaspoon honey. Stir until the slaw is evenly coated, then set aside.

Toast the hamburger buns in the oven or toaster oven, if desired.

To assemble, spoon the honey barbecue chicken onto the buns. Top with the prepared coleslaw and a generous sprinkle of crispy French fried onions. Serve immediately.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and usually turn out even more tender and juicy.

Can I use a different barbecue sauce?
Absolutely. Use your favorite barbecue sauce, whether you prefer sweet, smoky, spicy, or tangy. The sauce will have a big impact on the final flavor.

Can I make the chicken ahead of time?
Yes. The shredded barbecue chicken can be made in advance and stored in the refrigerator. Reheat it gently in the Instant Pot, on the stovetop, or in the microwave.

Do I have to toast the buns?
No, but toasted buns hold up better under the saucy chicken and coleslaw. If you prefer a softer sandwich, use the buns straight from the package.

Can I make the coleslaw ahead of time?
Yes. You can prepare it a few hours in advance and keep it refrigerated. For the best texture, avoid making it too far ahead because the cabbage will soften as it sits.

Can I use a different mustard in the coleslaw?
Yes. Regular Dijon works well, and honey Dijon gives the slaw a slightly sweeter flavor.

Why do I discard the cooking liquid?
The cooking liquid has done its job of flavoring and cooking the chicken. Discarding it keeps the final barbecue mixture from becoming too thin or watery.

Can I make these sandwiches less sweet?
Yes. Reduce the amount of honey added to the chicken and coleslaw, or use a less-sweet barbecue sauce.

Can I leave off the French fried onions?
Absolutely. They add great crunch and flavor, but the sandwiches are still delicious without them.

What can I serve with these sandwiches?
Potato chips, fries, baked beans, corn on the cob, potato salad, fruit salad, or extra coleslaw all work well.

Tips and Tricks

• Don’t overcook the chicken. Cook the chicken just until tender and easy to shred. Overcooking can make chicken breasts dry, even in the Instant Pot.
• Shred the chicken while it is warm. Warm chicken pulls apart much more easily with two forks and absorbs the barbecue sauce better.
• Let the sauced chicken simmer. Using the Sauté setting for a few minutes helps the barbecue sauce and honey thicken and cling to the shredded chicken instead of staying runny.
• Toast the buns for extra structure. A lightly toasted bun stands up better to the saucy chicken and creamy coleslaw and keeps the sandwich from getting soggy too quickly.
• Add the fried onions at the very end. Sprinkle the French fried onions on just before serving so they stay crisp and add the best texture contrast.

For more recipes like this, try:

• Slow Cooker BBQ Brisket
• Easy Cheesy Barbecue Sloppy Joes
• Slow Cooked Savory Ribs
• Fall Apart Pork Chops

This recipe is adapted from This is Not Diet Food.