Instant Pot Hot Honey Chicken Sandwiches

The hot weather is not the only turning up the heat around here, with this Instant Pot Hot Honey Chicken Sandwiches recipe you can enjoy a super delicious and tender chicken sandwich recipe with a bit of kick the whole family will love for an easy dinner during the summer.

The nice thing about this recipe is that you can make the honey sauce as hot or as sweet as you want it to be. Or you can skip the honey sauce altogether if the kids won’t like it. 

This has become one of our favorite Instant Pot chicken recipes to make, especially when you have a hankering for something spicy! Plus this simple sandwiches recipe can be made in the pressure cooker in no time at all!

Ingredient Notes

For the chicken

• Chicken: boneless skinless chicken thighs or chicken breast will work
• Oil: olive oil or avocado oil based on your preference
• Honey: raw local honey is ideal but, any honey you have on hand will do
• Seasonings: kosher salt, black pepper, smoked paprika, red chili flakes, garlic powder 
• Broth: chicken broth or vegetable broth 

For the hot honey 

• Honey: pick your favorite brand of honey 
• Vinegar: apple cider vinegar will give you a nice acidic flavor to pair with the honey but white vinegar will work too
• Seasoning: red chili flakes from the pantry 

To assemble 

• Buns: brioche buns or pick your favorite buns and toast them
• Mayonnaise: we like to use mayonnaise but you could also use real mayo too
• Pickles: you favorite pickles for topping, sweet pickles will balance the spicy sauce

How to make Instant Pot Hot Honey Chicken Sandwiches:

1. Load the Instant Pot. Place the chicken, olive oil, honey, salt, pepper, smoked paprika, red chili flakes, and garlic powder in the Instant Pot. Stir to coat the chicken thoroughly. Pour the chicken broth over the chicken. 
2. Cook. Seal the Instant Pot and cook on high pressure for 15 minutes followed by a natural release. 
3. Make the hot honey. While the chicken is cooking, combine 1/3 cup honey, apple cider vinegar, and red chili flakes in a saucepan. Bring the mixture to a boil over medium-high heat, whisking continuously. Reduce the heat to low and simmer until the chicken is done and shredded. 

4. Shred the chicken. Transfer the chicken to a cutting board and shred it. Discard the juices left behind in the Instant Pot. 
5. Put it all together. In a large mixing bowl, combine the shredded chicken and hot honey. Toss to coat the chicken. 

6. Assemble the sandwiches. Spread the mayonnaise over both sides of each bun and divide the chicken between the buns. Top the chicken with pickles and close the sandwiches.

Storing Tips For This Spicy Chicken Sandwich

Fridge: Any leftover spicy chicken should be stored in an airtight container for up to 5 days with the cooking liquid for the best results to keep the chicken from drying out for the next time you want to enjoy a spicy chicken sandwich.  

Freezer: Let the chicken cool down to room temperature and then store in a freezer bag for up to 3 months. 

Serving suggestions:

• Pina Colada Fruit Salad Recipe
• Smashed Italian Red Potatoes Recipe
• Roasted Veggie Pasta Salad Recipe
• Broccoli Salad Recipe

Serves: 6 servings

Instant Pot Hot Honey Chicken Sandwiches

5 from 1 vote

With this Instant Pot Hot Honey Chicken Sandwiches recipe you can enjoy a super delicious and tender chicken sandwich, packed with flavor.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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Ingredients

Chicken

• 2 pounds boneless, skinless chicken thighs
• 2 Tablespoons olive oil
• 2 Tablespoons honey
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons smoked paprika
• 1 teaspoon red chili pepper flakes
• 2 teaspoons garlic powder
• ½ cup chicken broth

Hot Honey

• ⅓ cup honey
• 3 teaspoons apple cider vinegar
• 1½ teaspoons red chili pepper flakes

Assemble

• 6 hamburger buns toasted
• 6 Tablespoons mayonnaise
• pickles for topping

Instructions

• Load the Instant Pot. Place the chicken, olive oil, honey, salt, pepper, smoked paprika, red chili flakes, and garlic powder in the Instant Pot. Stir to coat the chicken thoroughly. Pour the chicken broth over the chicken.
• Cook. Seal the Instant Pot and cook on high pressure for 15 minutes followed by a natural release.
• Make the hot honey. While the chicken is cooking, combine 1/3 cup honey, apple cider vinegar, and red chili flakes in a saucepan. Bring the mixture to a boil over medium-high heat, whisking continuously. Reduce the heat to low and simmer until the chicken is done and shredded.
• Shred the chicken. Transfer the chicken to a cutting board and shred it. Discard the juices left behind in the Instant Pot.
• Put it all together. In a large mixing bowl, combine the shredded chicken and hot honey. Toss to coat the chicken.
• Assemble the sandwiches. Spread the mayonnaise over both sides of each bun and divide the chicken between the buns. Top the chicken with pickles and close the sandwiches.

Notes

Any leftover spicy chicken should be stored in an airtight container for up to 5 days with the cooking liquid for the best results to keep the chicken from drying out for the next time you want to enjoy a spicy chicken sandwich. 

Nutrition

Calories: 463 kcal · Carbohydrates: 46 g · Protein: 34 g · Fat: 16 g · Saturated Fat: 3 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 7 g · Trans Fat: 0.04 g · Cholesterol: 146 mg · Sodium: 1327 mg · Potassium: 494 mg · Fiber: 2 g · Sugar: 25 g · Vitamin A: 624 IU · Vitamin C: 1 mg · Calcium: 86 mg · Iron: 3 mg

Equipment

• Instant Pot
• Cutting Board
• Forks (to shred)
• Large Mixing Bowl

Recipe Details

Course: Main Course

Cuisine: American

Cost: $10

Author: Steph Loaiza