Instant Pot BBQ Chicken Sandwich Recipe
- cook TIME 45 mins
- prep TIME 7 mins
- total TIME 52 mins
Ingredients (21)
- 22 oz skinless boneless chicken breasts
- 4 hamburger buns
- 3 oz green lettuce
- 2 oz red cabbage sliced
- 2 oz red onion sliced
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 1/2 cup unsalted chicken broth
- 4 tbsp Heinz ketchup
- 1 tbsp Hunt’s tomato paste
- 1/2 tbsp all-purpose flour
- 1 tbsp unsalted butter
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Prepare the lettuce: Separate the lettuce leaves then discard the damaged or wilted ones. Wash the leaves carefully and dry them with a salad spinner.
Slice the cabbage: Cut the cabbage in half right down the middle. Make two diagonal incisions on the sides to remove the core from the halves. Cut the cabbage half into 1/8-inch slices to get thin shreds.
Slice the red onion: Cut the onion in half lengthwise and cut off the root. Cut the onion half into 1/8-inch slices then separate the layers.
Mince the garlic: Slice off the root and peel the skin. Mince the peeled garlic cloves.
Chop the parsley: Bunch the parsley together and chop finely.
Cook:
Caramelize the garlic: Put the Instant Pot on ‘Sauté’ mode and wait for 5 minutes or until hot. Add 2 tbsp olive oil and 1 tbsp garlic. Stir for 30 seconds to caramelize.
Cook the chicken: Add 22 oz skinless, boneless chicken breasts and 1/2 cup unsalted chicken broth to the pot. Change the pot to ‘Stew’ mode, secure and lock the lid, and let it cook for 20 minutes.
Shred the chicken: Let the Instant Pot release steam slowly by itself or turn the release handle from the ‘sealed’ to the ‘venting’ position. After the steam is released, open the lid and shred the chicken into thin shreds with forks.
Season the chicken: Add 4 tbsp Heinz ketchup, 1 tbsp Hunt’s tomato paste, 1/2 tbsp all-purpose flour, 1 tsp Worcestershire sauce, 1 tsp paprika, 1 tsp red pepper flakes, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp ground black pepper, and 1/4 tsp salt to the chicken. Set the pot on ‘Sauté’ mode and stir thoroughly for 7 minutes.
Butter the hamburger buns: Cut 4 hamburger buns in half crosswise and spread 1 tbsp unsalted butter on the inside of both halves.
Toast the buns: Toast the buns in an air-fryer at 400 °F for 4 minutes.
Assemble the sandwich: Start with the bottom halves of the hamburger buns. Build 4 sandwiches with 3 oz green lettuce, 2 oz red cabbage, 2 oz red onion, and shredded chicken breasts. Then sprinkle with 2 tbsp parsley and add the top bun to finish the sandwich.
Serve and enjoy: Cut the sandwiches in half to serve.
