The Best Instant Pot BBQ Pulled Chicken Sandwiches to Make When You Don’t Feel Like Turning on the Grill
As an Amazon Associate, I earn from qualifying purchases. This means I may earn a small commission if you shop through the links on this site, at no extra cost to you. I only share products I genuinely use, love, or would recommend for making cooking, hosting, and gifting easier and more enjoyable.My BBQ Pulled Chicken Sandwiches are perfect for summer. I don’t know about you, but sometimes it’s just too hot to make my husband stand over a hot grill just to get those classic BBQ flavors. And rainy days are so rude! That’s when this recipe comes to the rescue, bringing all the sweet and tangy flavors of BBQ season right into your kitchen.
This super simple Instant Pot BBQ Pulled Chicken Sandwiches deliver all the smoky, sweet flavors of summer barbecue without ever stepping outside. The chicken cooks low and slow until its fall-apart tender and easy to shred with a fork, and slathered in a phenomenal BBQ sauce (if I do say so myself!) making it perfect for sandwiches, potlucks, family dinners, and busy weeknights.
Pile it onto a toasted brioche bun, top it with crunchy coleslaw and pickles, and you’ve got a crowd-pleasing meal everyone will keep going back for more because they won’t be able to get enough. Trust me, I’ve seen it with my own eyes.
Why You’ll Love These BBQ Pulled Chicken Sandwiches
- The Instant Pot does all the work.
- Packed with sweet and tangy BBQ flavor.
- Perfect when the weather isn’t ideal for grilling.
- Great for meal prep and make-ahead meals.
- Easy to transport to potlucks and parties.
- Makes enough to feed a crowd.
Ingredients
- Instant Pot
- 3 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt & pepper
- 1 cup Sweet Baby Ray’s BBQ Sauce
- ½ cup Open Pit BBQ Sauce
- 1 tablespoon yellow, or Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Brioche buns or Hawaiian buns, toasted
- Coleslaw
- Pickle slices
Instructions
- Add the BBQ sauces, mustard, onion powder, and garlic powder to the Instant Pot. Stir until combined.
- Season chicken breasts with olive oil, salt & pepper and place the chicken breasts into the sauce mixture. Turn them to coat.
- Cover and cook using the Slow Cook setting:
- High: 3 ½ – 4 hours
- Low: 6 hours
- Remove the chicken to a carving board and shred it using two forks.
- Return the shredded chicken to the sauce and stir until the chicken is slathered in the delicious sauce. Mmm, look at that beauty!
- Switch the Instant Pot to the Keep Warm setting until ready to serve.
- Serve on toasted buns topped with coleslaw and pickles.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This BBQ chicken is a great make-ahead recipe. The flavors become even better after sitting for a while. Store leftovers in an airtight container for up to 3 days and reheat gently before serving.
Can I use another type of meat?
Yes. Different meats can be substituted, but you may need to increase the cooking time and liquid depending on the cut of meat you use.
What to Serve with BBQ Chicken Sandwiches
- Potato Salad– The combination you didn’t know you needed. The creamy dressing pairs perfectly with the sweet and tangy BBQ sauce, creating the ultimate summer comfort food meal.
- Quinoa Chickpea Salad and Fattoush Salad– The bright lemony flavors and fresh vegetables add a light, refreshing contrast to the rich BBQ chicken.
- Creamy Coleslaw-Whether piled directly onto your sandwich or served on the side, coleslaw adds the perfect crunch and creaminess.
- Grilled Corn on the Cob (slathered in butter, of course)
- Ice-Cold Lemonade- What else screams summertime than an iced cold glass of lemonade alongside a BBQ sandwich? Nothin!
Instant Pot BBQ Pulled Chicken Sandwiches
Ingredients
Equipment
Method
- Add the BBQ sauces, mustard, onion powder, and garlic powder to the Instant Pot. Stir until combined.
- Season chicken breasts with olive oil, salt & pepper and place the chicken breasts into the sauce mixture. Turn them to coat.
- Cover and cook using the Slow Cook setting. (3 ½ -4 hours on high or 6 hours on low)
- Remove the chicken to a carving board and shred it using two forks.
- Return the shredded chicken to the sauce and stir until the chicken is slathered in the delicious sauce.
- Switch the Instant Pot to the Keep Warm setting until ready to serve.
- Serve on toasted buns topped with coleslaw and pickles.
Notes
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