Check out our newest addition - The 7 Quart Steam Air Fryer!

BBQ Pulled Chicken Sandwiches

Posted on

Print Friendly and PDF


  • 1.5 lbs. boneless skinless chicken thighs
  • 1.5 lbs. boneless skinless chicken breast
  • 3 Tbsp. brown sugar
  • 1 Tbsp. kosher salt
  • 1 tsp ground mustard
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp paprika
  • ¼ tsp cayenne
  • ¼ tsp white pepper
  • 1 cup low-sodium chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. liquid smoke


Cole Slaw 

  • 1 cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 3 Tbsp. sugar
  • 3/4 tsp kosher salt
  • 1 tsp onion powder
  • 2 tsp celery seeds
  • 1- 16 ounce bag of coleslaw mix


  1. Trim any excess fat from chicken. Cut breasts in half so each piece is about the same size as the thighs.

  2. In a small bowl, combine all dry ingredients. Once combined, add the chicken and the dry rub to a 1 gallon plastic bag and shake well, massaging the dry rub to coat all of the chicken.

  3. Add 1 Tbsp. olive oil to Instant pot and press sauté. In batches, brown the chicken and set aside.

  4. After all the chicken is browned, pour ½ cup of broth into the pot and use a wooden spoon to scrape all of the brown bits from the bottom.

  5. Next, add the other 1/2 cup of broth, the Worcestershire sauce and liquid smoke to the pot. Then add chicken, halfway submerging in the liquid.

  6. Secure lid, set vent to “sealing” and cook using the Poultry preset on HIGH Pressure for 15 minutes. When cooking time is done, allow pressure to naturally release for at least 10 minutes.

  7. While your chicken is cooking, combine all cole slaw ingredients in a bowl and mix to combine. Refrigerate until ready to use.

  8. Once pressure is released and pin drops, carefully remove lid. Remove chicken to a separate bowl. Add about ¼ cup of the juices from the pot and shred. Add your favorite BBQ sauce and mix.

  9. Serve on warm brioche and enjoy!

Share this post

← Older Post Newer Post →