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Best Easy Instant Pot BBQ Pulled Pork Sandwiches With Quick Homemade Coleslaw Recipe

Easy Instant Pot BBQ Pulled Chicken Sandwiches With Quick Homemade Coleslaw Recipe

La Faguette
These easy BBQ Pulled Chicken Sandwiches are literally dripping with flavor! Perfect quick-fix for when you have a hankerin' for some BBQ! YEE-FUCKIN-HAW!!!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 10 people

Equipment

  • Instant Pot (scroll down for my recommendation!)

Ingredients
  

FOR THE COLESLAW!

  • 1- 12 to 14 oz package coleslaw veg mix
  • ¾ cup mayo
  • 2 Tbsp white granulated sugar
  • 1½ Tbsp apple cider vinegar
  • 1½ tsp sweet pickle juice
  • 1½ tsp dill pickle juice
  • ¾ tsp celery seed
  • ¼ heaping tsp kosher salt
  • 3 sweet pickles, minced
  • black pepper, to taste

FOR THE BBQ PULLED CHICKEN!

  • 1 cup chicken broth
  • 2 pounds chicken thigh, boneless/skinless
  • 1 pound chicken breast, boneless/skinless
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp chili powder
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ⅓ cup apple cider vinegar
  • 1½ cups BBQ sauce...I'm a sucker for something smokey, myself 🤠
  • ½ Tbsp mustard seed
  • ½ cup yellow onion, grated, juice & pulp
  • 1 Tbsp Worcestershire sauce

CONDIMENTS FOR SANDWICH!

  • American cheese
  • red onion, thinly sliced
  • pickles
  • extra BBQ sauce if you want!
  • buns! I love pretzel buns for this

Instructions
 

FOR THE COLESLAW!

  • In a medium bowl, combine all coleslaw ingredients MINUS the packaged coleslaw veg mix.
  • Once dressing is well combined, add packaged coleslaw veg mix and toss well. Set in fridge.

FOR THE BBQ PULLED CHICKEN!

  • Place steam rack in Instant Pot and pour in chicken stock.
  • Combine seasoning blend (no mustard seed!) and sprinkle over chicken. Place chicken on steam rack. You'll need to layer and that's A-OK.
  • Pile on apple cider vinegar, then BBQ sauce, then mustard seed, then grated onion, then Worcestershire sauce.
  • Blow it a kiss and close the lid. Cook on high pressure for 15 minutes, natural release for 10 minutes.
  • Open her up and switch to sauté function on low. It will look like WAYYY too much liquid, but I assure you it is not.
  • Remove chicken with tongs and shred finely using 2 forks. Return the chicken to Instant Pot.
  • Cook meat and sauce together on sauté mode for at least 15 minutes so those sensual juices can really penetrate the chicken. This is the perfect opportunity to butter and toast your pretzel or whatever buns.

THE BUILD!

Notes

1.) Set up your 'mis en place.' This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it's time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable! 
2.) FOR THE SLAW! These ingredients need to marry, so the longer it sits, the better it's going to taste. As with any combo of chilled/room temp ingredients (especially when adding salt), you need to let the dish rest for some time before you taste and adjust. 
3.) If you plan on cutting the amount of servings, remember that you still need AT LEAST 1 cup of liquid in your Instant Pot in order for it to come to pressure! Cutting this recipe in half should be fine.
Keyword bbq, bbq chicken, chicken sandwich, dinner, easy dinner, fast dinner, instant pot, pulled chicken
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