Pulled Chicken Sandwiches (Instant Pot Dinner)
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Pulled chicken sandwiches are the meal I turn to when dinner needs to be simple. With just a few basic ingredients and my Instant Pot, dinner comes together with very little effort. As a bonus, any leftovers make preparing lunch tomorrow just as easy!
One thing I am always looking for is a recipe that works for different situations. Sometimes we serve these pulled chicken sandwiches for a casual family dinner, and other times I make the chicken ahead for gatherings or game days.
Having a recipe that works just as well for feeding a crowd as it does for a regular weeknight is one of the reasons I keep coming back to it.
Instant download of our tips to cook the best chicken!
Why This Recipe is a Family Favorite
One of my favorite things about these pulled chicken sandwiches is how customizable they are.. Everyone can pile on extra BBQ sauce, coleslaw, pickles, or their favorite toppings, which makes dinner feel a little more fun and helps everyone leave the table happy.
I also love how reliable this recipe is. The chicken is tender and flavorful every time, and it doesn’t require a long list of ingredients or a lot of extra effort. It is the kind of dinner I can count on when I need something simple that still feels like a real meal.
Another reason this recipe stays in regular rotation is because it’s perfect for making meal prep dinners. The chicken freezes beautifully and travels well. I can make it for a meal train, potluck, picnic, or stocking the freezer for a busy week ahead. Having a batch ready to go always makes future me a little happier.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made Instant Pot bbq pulled chicken sandwiches countless times, so I can save you from a failed attempt.
- Don’t skip the resting time after cooking. The chicken is easier to shred and stays juicier when it has a minute or two to cool slightly.
- If you have one, use a stand mixer to shred the meat. It takes about a minute and gives you perfectly shredded chicken with almost no effort.
- Start with the recommended amount of BBQ sauce, then add more if needed. Different sauces vary in thickness and sweetness, so it is easier to add more than take it away.
- Toast the buns before serving. It only takes a minute, but it helps keep them from getting soggy and adds a little extra texture.
Ingredients and Substitutions
You’ll want to add these ingredients to your grocery shopping list:
Chicken: You can use boneless skinless chicken thighs instead of chicken breasts if you prefer. They stay extra juicy and shred beautifully.
Coleslaw: My family likes creamy coleslaw on bbq chicken sandwiches. If you like vinegar-based slaw, try my purple cabbage coleslaw recipe!
BBQ sauce: My sugar-free bbq sauce recipe is easy to make, but use whatever your family likes.
Recipe Variations
This Instant Pot pulled BBQ chicken is easy to change up depending on what your family likes.
To add a bit of heat, swap the BBQ sauce for something spicier, like buffalo sauce.
Instead of full-size sandwiches, serve the chicken on slider buns. I like that they’re easier for little hands to hold, and they’re less messy, too.
Add a few slices of pepper jack cheese to the sandwiches for a little extra richness.
Skip the coleslaw and add slices of avocado or some mango guacamole for a different twist.
How to Make Pulled Chicken Sandwiches
This is a summary of the steps. For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Add the chicken to the Instant Pot and season it with the spices. Pour in the broth and Worcestershire sauce. Let it cook for 15 minutes at High pressure, then do a quick pressure release.
- Remove the chicken breast from the Instant Pot and let it rest for a couple of minutes. Then, use two forks to shred it, or use a stand mixer fitted with a paddle attachment.
- Add the the barbecue sauce and stir until everything has a nice coating.
- At this point, the chicken is ready to pile onto buns or save for meal prep later in the week.
Helpful Tip
Set out the toppings buffet-style and let everyone build their own sandwich. It makes dinner feel a little more fun and takes the guesswork out of serving.
- Pile the Instant Pot pulled BBQ chicken onto your favorite sandwich buns.
- Top with coleslaw, pickles, extra BBQ sauce, or any other toppings you love, then serve and enjoy.
Make it kid friendly:
Serve the pulled chicken on slider buns or small rolls for little hands. If your kids are not fans of coleslaw, keep it on the side and let them add their own toppings.
How to Meal Prep Pulled Chicken Sandwiches
This Instant Pot pulled BBQ chicken is one of my favorite meal prep recipes because it can be used in so many different ways throughout the week. Make a batch on Sunday, then use it for sandwiches, wraps, on baked potatoes, chicken and rice bowls, or salads whenever you need a quick meal.
To make ahead for the week:
Cook and shred the chicken as directed, then mix it with the BBQ sauce. Store it in an airtight container in the refrigerator for up to 4 days. Keep the buns, coleslaw, and toppings separate until you are ready to serve.
To freeze for later:
Let the chicken cool completely, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months. For the best texture, freeze just the chicken and sauce, then add fresh buns and toppings when serving.
Reheating Instructions
There are two ways to reheat the pulled chicken:
- Stovetop: Add the chicken to a skillet over medium-low heat. If needed, add a splash of chicken broth, water, or extra BBQ sauce to keep it moist while reheating. Stir occasionally until warmed through.
- Microwave: Place the chicken in a microwave-safe bowl and cover loosely. Heat in 30-second intervals, stirring between each interval, until hot. Add a little extra BBQ sauce if the chicken needs more moisture.
Instant Pot Pulled BBQ Chicken FAQs
Use whatever barbecue sauce your family loves. Sweet, smoky, spicy, or tangy all work well.
Not at all. This chicken is also great in wraps, over rice, on baked potatoes, or piled onto a salad.
Be careful not to overcook it, and store leftovers with a little extra BBQ sauce mixed in. This helps keep the chicken moist when reheating.
Definitely. Using a bagged coleslaw mix is an easy shortcut that makes these sandwiches come together even faster on busy nights.
Serving Suggestions
These pulled chicken sandwiches pair well with all kinds of easy sides, which makes them perfect for everything from weeknight dinners to backyard gatherings.
For a classic barbecue-style meal, serve them with potato salad, baked beans, cucumber tomato salad, or a big bowl of coleslaw. If you want something simple, chips, fresh fruit, or corn on the cob are always easy additions.
I also love setting out extra toppings like pickles, pickled red onion, jalapeños, and additional BBQ sauce. This way, everyone can build their sandwich exactly how they like it. It makes dinner feel a little more fun and takes some of the pressure off of the cook.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Pulled Chicken Sandwiches
Ingredients
- 1.5 to 2 lbs. boneless skinless chicken breasts (about 3)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth or water
- 1 tablespoons Worcestershire sauce
- ½ cup BBQ sauce divided
- 4 Kaiser rolls or sandwich buns of your choice
- 2 cups coleslaw or cabbage slaw
- pickle chips optional (for serving)
Instructions
- Add 1.5 to 2 lbs. boneless skinless chicken breasts to the inner pot of the pressure cooker. Season with ½ teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon black pepper. Pour in ½ cup chicken broth and 1 tablespoons Worcestershire sauce around the chicken breast. Lock the lid on the IP. Be sure the pressure valve is closed (set to Sealing).
- Cook on high pressure for 15 minutes.
- When the cooking stops, perform a quick release of pressure by carefully opening the pressure valve. When the pressure pin drops, remove the lid from the IP and use tongs to remove chicken from broth and transfer the cooked chicken to a cutting board.
- To pull the meat, either use two forks to pull the meat apart OR place the cooked chicken into the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer and a large mixing bowl). Run the mixer on medium-high speed for about 1 minute and the meat will be perfectly shredded.
- Transfer pulled chicken to a large bowl. Add ¼ cup bbq sauce and stir well to combine. Add more if desired, or save the rest of the sauce for individual sandwiches.
- To make each sandwich, divide the pulled chicken evenly between 4 Kaiser rolls, piling it on the top of the bottom buns. Divide the 2 cups coleslaw evenly between the sandwiches, adding it over the chicken. Add pickle chips if desired, then place a top bun onto each sandwich and serve.
Notes
- Depending on the model, it can take up to 10 minutes for the Instant Pot to come to pressure before the cooking begins.
- You can substitute chicken breasts with boneless skinless chicken thighs, if desired.
