Step 1

Place frozen chicken breasts in the bottom of the Instant Pot.

Step 2

Add Worcestershire sauce, BBQ sauce, teriyaki sauce, lemon juice, garlic salt, and minced garlic on top of chicken.

Step 3

Pour in water, but don't mix it in with the sauce.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

To make coleslaw, combine mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl. Add your shredded cabbage.

Step 8

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.