Instant Pot Barbecue Chicken Sandwiches with Slaw

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recipe by Janet Zimmerman

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    699

I know this looks like a long recipe, but if the two of you work together, it goes quickly. The sauce is so much better than bottled barbecue sauce and worth the time to make it. Even if you skip the slaw, the sandwiches are still great.

Inspired by: https://recipes.instantpot.com/recipe/barbecue-chicken-sandwiches-with-slaw/

recipe updated Mar 26, 2020

Ingredients

  • Cabbage icon
    Cabbage
    2 cups (about 178 g)
  • Carrot icon
    Carrot
    1 (about 50 g)
  • Onion icon
    Onion
    ½ (about 70 g)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)
  • Burger bun icon
    Burger bun
    2 (about 70 g)
  • Kosher salt icon
    Kosher salt
    1 tsp (about 2.85 g)
  • Chicken thigh icon
    Chicken thigh
    340.5 g (about 1 ¾)
  • Tomato sauce icon
    Tomato sauce
    ¾ cup (about 152.06 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Ancho chili powder icon
    Ancho chili powder
    1 tbsp (about 7.95 g)
  • Dijon mustard icon
    Dijon mustard
    1 tbsp (about 15 g)
  • Apple cider vinegar icon
    Apple cider vinegar
    1 tbsp (about 15 g)
  • Brown sugar icon
    Brown sugar
    2 tbsp (about 24.3 g)
  • Worcestershire sauce icon
    Worcestershire sauce
    ½ tsp (about 2.9 g)
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    1 (about 198 g)
  • Apple cider vinegar icon
    Apple cider vinegar
    1 tsp (about 5 g)
  • Mayonnaise icon
    Mayonnaise
    2 tbsp (about 36.3 g)
  • Horseradish icon
    Horseradish
    ⅛ tsp (about 0.65 g)
  • Brown sugar icon
    Brown sugar
    1 tsp (about 4.05 g)
  • Mustard seeds icon
    Mustard seeds
    ⅛ tsp (about 0.47 g)
  • Celery seeds icon
    Celery seeds
    ⅛ tsp (about 0.29 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Cutting board
  • kCook icon Colander
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  1. Add cabbage and carrot to a clean colander
  2. Sprinkle with kosher salt
  3. Toss gently then set aside
  4. Add chicken thigh to a clean medium bowl
  5. Sprinkle with kosher salt then set aside
  6. Add tomato sauce to the inner pot
  7. Add onion, garlic clove, ancho chili powder, dijon mustard, apple cider vinegar, brown sugar, worcestershire sauce and chipotle peppers in adobo sauce to the inner pot
  8. Stir until combined
  9. Transfer chicken to inner pot
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 8 min
  12. Natural release - 5 min
  13. Release pressure -
  14. Add apple cider vinegar, mayonnaise, horseradish, brown sugar, mustard seeds, celery seeds and black pepper to a clean medium bowl
  15. Rinse vegetables in colander
  16. Pat dry
  17. Toss vegetables with dressing
  18. Use tongs to remove the chicken thighs from the inner pot to a cutting board
  19. Cool - approx 8 min
  20. Chop
  21. Purée the sauce in the inner pot
  22. Taste and adjust the seasoning
  23. Return the chicken to the inner pot
  24. Stir until combined
  25. Place burger bun on a clean cutting board
  26. Spoon the chicken onto the bottom halves of the buns
  27. Finish with a scoop of slaw and the top bun (or serve the slaw on the side)
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