Instant Pot Barbecue Pulled Chicken Sandwiches

Step 1

To make sliders, substitute eight to 12 slider buns for the hamburger buns.

Step 2

FOR THE SLAW: Whisk vinegar, mayonnaise, sugar, and salt in large bowl until sugar is dissolved. Add cabbage, apple, and shallot and toss until evenly combined; set aside.

Step 3

FOR THE CHICKEN: Combine ketchup, sugar, vinegar, Worcestershire, mustard, and hot sauce in small bowl; set aside.

Step 4

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook, stirring occasionally, until onion is softened, 3 to 5 minutes. Stir in granulated garlic, chili powder, salt, and cayenne. Cook until fragrant, about 30 seconds. Add ½ cup ketchup mixture and chicken, stir until chicken is evenly coated with ketchup mixture and onion, and arrange chicken in even layer.

Step 5

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 6 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Remove ½ cup cooking liquid; reserve ¼ cup and discard remainder. Using potato masher, mash chicken in pot into bite-size pieces.

Step 6

Using highest sauté function, bring chicken and cooking liquid remaining in pot to simmer. Cook, stirring occasionally and scraping bottom of pot, until liquid evaporates and some fond develops on bottom of pot, 6 to 8 minutes. Off heat, stir in reserved cooking liquid and ¼ cup ketchup mixture.

Step 7

Divide chicken evenly over bun bottoms. Spoon remaining ketchup mixture over chicken. Divide slaw among sandwiches and top with bun tops. Serve.