Pulled Chicken Sandwiches

Ingredients

• 680–907 gboneless, skinless chicken breasts (about 3)
• ½ teaspoongarlic powder
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• 120 mlchicken broth or water
• 15 mlWorcestershire sauce
• 120 ml, dividedbarbecue sauce
• 4Kaiser rolls or sandwich buns
• 480 mlcoleslaw or cabbage slaw
• To taste (optional)pickle chips

Instructions

1. 1

   Season the chicken

   Place the chicken breasts in the pressure cooker's inner pot. Season with the garlic powder, salt and black pepper. Pour the chicken broth and Worcestershire sauce around the chicken. Lock on the lid and set the pressure valve to Sealing.

2. 2

   Cook under pressure

   Cook on high pressure for 15 minutes.

3. 3

   Release the pressure

   When cooking finishes, carefully open the pressure valve for a quick release. Once the pressure pin drops, remove the lid. Use tongs to lift the chicken from the broth and transfer it to a chopping board.

4. 4

   Shred the chicken

   Pull the chicken apart with two forks, or put it in a stand mixer fitted with the paddle attachment. Alternatively, use an electric hand mixer in a large bowl. Mix on medium-high for about 1 minute, until the chicken is shredded.

5. 5

   Add barbecue sauce

   Move the shredded chicken to a large bowl and stir in 60 ml of the barbecue sauce. Add more to taste, or keep the remaining sauce for individual sandwiches.

6. 6

   Assemble the sandwiches

   Divide the chicken between the 4 rolls, placing it on the bottom halves. Top with the coleslaw and pickle chips, if using. Put on the top halves of the rolls and serve.

What are pulled chicken sandwiches?

Pulled chicken sandwiches are an American-style barbecue sandwich: cooked chicken is shredded, coated in sauce and piled into a bun. This version uses a pressure cooker to make the chicken tender, then adds coleslaw for a crisp, cool contrast.

The sauce is stirred through the meat after cooking, so you can adjust how saucy each sandwich is. Kaiser rolls or other sandwich buns give the filling a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 43g protein, 41g carbs, 7g fat.

The rolls and barbecue sauce supply most of the carbohydrates, while the chicken is the main source of protein. Chicken contributes most of the fat, with the precise amount depending on the ingredients and portions used. Add a side of vegetables or fruit to round out the plate.

Seasoning and cooking liquid

Chicken breasts: the recipe uses boneless, skinless breasts, seasoned with garlic powder, salt and black pepper before cooking.

Cooking liquid: broth or water goes into the pot with Worcestershire sauce, poured around the chicken. The chicken is lifted out of this liquid before shredding.

Shredding the chicken

Forks: pull the cooked chicken apart on a chopping board for a simple, hands-on approach.

Mixer: a stand mixer with a paddle attachment or a hand mixer can shred the chicken in about 1 minute on medium-high. Stop once it is pulled into shreds, rather than letting it become too fine.

Getting the sauce right

Start with 60 ml barbecue sauce stirred into the shredded chicken, as directed. Add more if you prefer a saucier filling, or keep some aside to offer at the table.

Mixing the sauce into the meat before assembling helps coat the chicken; adding extra sauce individually lets everyone choose their preferred amount.

Building a balanced sandwich

Layer the chicken onto the bottom half of each roll, then add the coleslaw. The slaw brings crunch alongside the soft bun and tender meat.

Pickle chips are optional, but make a sharp, tangy topping. Serve the sandwiches as soon as they are assembled so the rolls keep their texture.

Planning the timing

The recipe takes 30 minutes in total, with 15 minutes of high-pressure cooking. The method also includes releasing pressure, shredding the chicken and assembling the rolls.

For easier serving, have the rolls, slaw and optional pickles ready while the chicken cooks. Shred and sauce the chicken just before building the sandwiches.

Recipe notes & tips

• Use the pressure valve's Sealing setting before starting the high-pressure cook.
• Pour the cooking liquid around the chicken rather than over the seasonings.
• Lift the chicken out of the broth before shredding it.
• Begin with 60 ml barbecue sauce and add more only if you want a saucier filling.
• Divide the chicken and slaw evenly across the four rolls.

Variations

• Use water: swap it for the chicken broth if that is what you have.
• Change the buns: use your preferred sandwich rolls in place of Kaiser rolls.
• Skip the pickles: leave them off for a simpler sandwich.
• Serve extra sauce: set the reserved barbecue sauce on the table for individual portions.

Common mistakes to avoid

• Valve left open: set the pressure valve to Sealing before cooking.
• Shredding in the broth: remove the chicken from the cooking liquid first.
• Overmixing the chicken: stop the mixer once the meat is shredded, about 1 minute.
• Adding all the sauce at once: start with 60 ml, then adjust to your taste.
• Filling before the rolls are ready: have the buns and slaw to hand before assembling.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Store the chicken separately from the rolls and slaw, then reheat the chicken until piping hot before assembling fresh sandwiches.

Frequently asked questions