Pressure Cooker Shredded Chicken Sandwiches
Pressure Cooker Shredded Chicken Sandwiches deliver tender, juicy meat infused with subtle smoke and a balanced blend of paprika, garlic, and onion. The chicken is shredded and moistened with its cooking juices, then piled onto soft buns with barbecue sauce for a sweet-smoky finish. Great for weeknight dinners, game-day spreads, or casual gatherings when you need something satisfying and crowd-pleasing.
- Prep10 mins
- Cook1 hr
- Serves10
- DifficultyEasy
- 1
Stir together the salt, paprika, garlic powder, onion powder, and black pepper in a bowl. Cut the chicken into 3- to 4-inch pieces; place them in a large resealable plastic bag. Sprinkle the salt mixture over the chicken, press out excess air, seal the bag, and shake to coat the chicken.
- 2
Pour water into a multi-functional pressure cooker (such as an Instant Pot). Set the wire rack in the pot; arrange the chicken on the rack. Close and lock the lid. Choose the Meat/Poultry setting. Set the timer for 50 minutes. Let the pressure build for 10 to 15 minutes.
- 3
Release the pressure using the natural-release method per the manufacturer's instructions, about 10 minutes.
- 4
Move the chicken to a bowl; shred with 2 forks. Add 1/2 cup cooking liquid and liquid smoke to the bowl; mix well. Serve the pulled chicken on buns; top with barbecue sauce.
- Calories 327.84 kcal Moderate
- Protein 32.27 g Good Source
- Carbs 40.46 g Moderate
- Total Fat 4.12 g Moderate
- Saturated Fat 0.18 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 72.71 mg High
- Sodium 552.23 mg High
- Fiber 2.18 g Low Source
- Sugar 10.65 g High
- Added Sugar 10.62 g High
- Calcium 53.78 mg Low Source
- Iron 2.49 mg Moderate
- Potassium 108.61 mg Low Source
- Vitamin A 24.59 mcg_rae Low Source
- Vitamin C 1.16 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Garlic 🧄
- Onions 🧅