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Instant Pot Hawaiian BBQ Chicken Sandwiches

Sweet and tangy Hawaiian BBQ makes these chicken sandwiches a family favorite.
Prep Time15 mins
Cook Time18 mins
Pressurize Time10 mins
Total Time44 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Breast Recipe, Instant Pot, Instant pot chicken recipe
Servings: 6
Calories: 501kcal


  • Instant Pot (or Pressure Cooker)
  • Forks or Mixer (to shred the chicken)
  • Mixing Bowl


  • 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
  • cup water

Homemade Coleslaw

  • 1 cup mayonnaise
  • ¼ cup apple cider vinegar
  • cup sugar
  • 1 teaspoon mustard
  • ½ teaspoon ground black pepper
  • 3 cups shredded cabbage


  • 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