Step 1

In the bowl of an Instant Pot, whisk together the barbecue sauce, water, vinegar, soy sauce and smoked paprika. Add the chicken thighs and toss to coat thoroughly.

Step 2

Set the Instant Pot to manual high pressure for 20 minutes, followed by a quick release of the sealing valve.

Step 3

Meanwhile, make the slaw: in a large bowl, whisk together the white vinegar, honey and salt. Add the shredded cabbage and onions to the bowl and toss to combine.

Step 4

After the pressure has released, transfer the chicken to a medium bowl. Turn the Instant Pot to the sauté function on low and reduce the barbecue sauce until thick, about 10 minutes.

Step 5

Shred the chicken with the tines of a fork. Place the shredded chicken in the pot and toss with the sauce.

Step 6

Assemble the sandwiches on the slider buns with pulled chicken and slaw.