Instant Pot Hawaiian BBQ Chicken Sandwiches
Sweet and tangy Hawaiian BBQ makes these chicken sandwiches a family favorite.
Prep Time15 minutes mins
Cook Time18 minutes mins
Pressurize Time10 minutes mins
Total Time44 minutes mins
Course: Main Course
Cuisine: American
Keyword: Chicken Breast Recipe, Instant Pot, Instant pot chicken recipe
Servings: 6
Calories: 501kcal
- 1 ½ pounds boneless, skinless chicken breasts
- 1 Tablespoon Worcestershire sauce
- 1 cup BBQ Sauce
- ½ cup teriyaki sauce
- ¼ cup lemon juice
- ½ teaspoon garlic salt
- ½ teaspoon minced garlic
- ⅓ cup water
Homemade Coleslaw
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- ⅓ cup sugar
- 1 teaspoon yellow mustard
- ½ teaspoon ground black pepper
- 3 cups shredded cabbage
Other
- 6 hamburger buns
- extra BBQ sauce as needed
Place frozen chicken breasts in the bottom of the Instant Pot.
Add Worcestershire sauce, BBQ sauce, teriyaki sauce, lemon juice, garlic salt, and minced garlic on top of chicken.
Pour in water, but don't mix it in with the sauce.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 18 minutes.
When the timer is done, let the pressure do a NATURAL RELEASE for 5 minutes. Then move the valve from sealing to VENTING and let the rest of the pressure release.
Remove chicken from Instant Pot and shred using 2 forks (it should fall apart fairly easily). Place shredded chicken back in the Instant Pot with all the juices and stir together.
To make coleslaw, combine mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl. Add your shredded cabbage.
Place a scoop of shredded chicken on your bun and top with a scoop of coleslaw. Top with extra barbecue sauce if desired and serve.
To make this into a freezer meal:
- Place chicken breasts, Worcestershire sauce, BBQ sauce, teriyaki sauce, lemon juice, garlic salt, and minced garlic into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1/3 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes . Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.
Calories: 501kcal | Carbohydrates: 63g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 2273mg | Potassium: 755mg | Fiber: 2g | Sugar: 36g | Vitamin A: 206IU | Vitamin C: 19mg | Calcium: 125mg | Iron: 3mg