Instant Pot BBQ Chicken Sandwiches
This meal comes together in minutes but tastes like it simmered for hours, thanks to the Instant Pot. Make the California Prune BBQ Sauce ahead of time (it keeps for up to a month in the fridge) and you’ll have dinner on the table in less than 30 minutes! See notes for instructions on how to prepare the chicken in a slow cooker.
Equipment
- Instant Pot
Ingredients
For the Prune BBQ Sauce
- 2 tablespoons olive oil
- 1 cup chopped onion about 1 medium onion
- 4 medium cloves of garlic minced
- ¼ cup bourbon
- ¼ cup tomato paste
- 2 cups prune purée see note below on how to make this
- ¼ cup worcestershire sauce
- ¼ cup low sodium soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground pepper
For the Pulled Chicken
- 3 pounds boneless, skinless chicken thighs
- 1 ½ cups California Prune BBQ Sauce divided
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 6 gluten-free burger buns
Instructions
- Make the BBQ Sauce. Heat the oil in a medium pot over medium heat. Add the chopped onion and garlic and saute, stirring frequently, until the onions are translucent and slightly golden brown, about 5 minutes. Add the bourbon, and simmer for 2-3 minutes. Stir in the tomato paste, and cook for an additional 2-3 minutes or until the paste darkens slightly. Add the prune purée, Worcestershire sauce, soy sauce, maple syrup, apple cider vinegar, Dijon mustard, paprika, salt and pepper. Whisk to combine.
- Bring to a simmer, reduce heat and cook for 30 minutes to incorporate the flavors. Stir in the liquid smoke, if using. Taste for seasoning and add additional salt and pepper if desired.
- Make the pulled chicken. Put the chicken thighs into the stainless inner cooking pot of an Instant Pot. Pour 1 cup of the BBQ sauce and chicken broth over the chicken and toss to coat. Sprinkle the mixture with the garlic powder, onion powder, salt and pepper and stir again to combine.
- Place the lid on the Instant Pot making sure the valve is in the sealed position. Press manual (high pressure) and set to 12 minutes. When it’s done, carefully turn the valve to release the steam (quick release style). Use a clean dishcloth to mute the sound and the steam that billows out. Remove the lid and using a slotted spoon, scoop the chicken out of the instant pot into a serving bowl. Shred chicken with two forks and stir in reserved BBQ sauce.
- Serve chicken on buns topped with coleslaw.
Notes
Making prune purée is easy. Here’s a simple recipe. 16 ounces pitted prunes + 1/2 cup hot water Combine the prunes and water in a blender. Pulse to combine, then blend until a paste consistency forms, scraping the sides if necessary. Store the purée in an airtight container in the fridge for up to 4 weeks.
IF YOUR CHICKEN IS FROZEN - no problem! Simply add 3 additional minutes to the cook time in the Instant Pot.
SLOW COOKER DIRECTIONS: Place chicken, 1 cup of BBQ sauce, garlic and onion powders, salt and pepper into the bowl of a slow cooker (omit the chicken broth). Cover and cook on low heat for 6-8 hours, or high heat for 3-4. Shred and serve as directed.
Nutrition
Serving: 1sandwichCalories: 839kcalCarbohydrates: 117gProtein: 49gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 215mgSodium: 2753mgPotassium: 1508mgFiber: 8gSugar: 58gVitamin A: 1423IUVitamin C: 9mgCalcium: 132mgIron: 5mg
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