Instant Pot BBQ Chicken Sandwich

BBQ Chicken Sandwich

Wondering what to fix for lunch or dinner? Here is a quick and easy recipe for a yummy BBQ chicken sandwich that you can make in the Instant Pot. You can also use canned chicken for an even quicker meal.

If you are not familiar with or have not used a pressure cooker, do not fear. (The memory of my mother telling me of her experience of one exploding in her kitchen kept me from using a pressure cooker for a long time). However, as most of you know, I’ve gotten over that fear and have been using the Instant Pot for many years and LOVE IT!shredded chicken instant pot settings

I have been whipping up all kinds of recipes in the Instant Pot. The shredded chicken recipe is one of my favorites and it works great for this BBQ chicken sandwich and for a lot of other recipes.  In this post, I show you how easy it is to make shredded chicken in the Instant Pot.

Cook up a batch and shred it, let it cool and then I put it in zip bags for other meals or snacks.

Instant Pot BBQ Chicken Sandwich

Yesterday I was contemplating what I could fix for lunch. I wanted something healthy, not fast food and I didn’t have much time. Then I remembered that I had cooked up a batch of shredded chicken the other day and had it in the refrigerator. I also remembered that I had frozen some homemade BBQ sauce. So I was able to throw these sandwiches together in no time at all.

 

Instant Pot BBQ Chicken Sandwich

BBQ Chicken Sandwich

A quick and easy recipe for a yummy BBQ chicken sandwich that you can make in the Instant Pot

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
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INGREDIENTS

    • Shredded chicken (Canned chicken can also be used)
    • Homemade BBQ Sauce
    • Bun (I like to use Torta Rolls from Costco)
    • Provolone Cheese
    • Horsey Sauce (optional) 2 Tablespoons Mayo, 2 teaspoons horseradish
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INSTRUCTIONS

1

Cook chicken breasts and shred with a fork.

2

BBQ CHICKEN SANDWICHCombine shredded chicken and sauce in a medium saucepan.

3

Make optional Horsey Sauce. (2 TB mayo, 2 teaspoons horseradish)

4

Slice the buns in half and toast in the toaster or oven.

5

Place the meat on the toasted bun and add a slice of cheese (optional)

Put it all together, add a fresh green salad, a few chips and you are good to go. A yummy complete meal in no time at all.

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shredded chicken instant pot settingsInstant Pot

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Instant Pot Chicken Philly: A Tender Delicious Sandwich

Instant pot chicken Philly
Instant pot chicken Philly

When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!

This is very similar to the Philly Steak recipe that I posted a while back. So if you prefer chicken over beef, this is a great option! There are times when I make a pot of steak Philly and a pot of chicken Philly. That’s the beauty of having two pots.

The combination of tender chicken, sautéed onions, peppers and provolone on a crunchy hoagie roll, is sure to please!

If you don’t have an Instant Pot, you can make this in a crock pot. However, it may take you a little longer, like 6 hours longer. I love my Instant Pot.

Instant Pot chicken Philly Sandwich ingredients

  • 2-2 1/2 lbs chicken (4 breasts or 2 breast and 3 thighs)
  • 2 onions, sliced
  • 3 bell peppers, sliced (red, green or yellow) Buy organic if possible, as these are on the dirty dozen list.
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 8 oz mushrooms, sliced (this hand food slicer works is the best)
  • 3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
  • 1 tsp salt
  • 1/2 tsp black pepper
  • provolone cheese slices
  • tomato sliced (optional)
  • 6 hoagie rolls

Instructions:

  1. Mince garlic

  2. Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.

  3. Reserve the mushrooms and half the onions and peppers to sauté later

  4. Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.

  5. Place lid on the pot, flip valve for pressure setting and press “MANUAL”.

  6. Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)

  7. When the beeper sounds, use the Quick Release method.

  8. Remove the chicken onto a plate and shred using two forks.

  9. Place the shredded chicken back into the pot to sit while you prepare the vegetables.

  10. Sauté the remaining onions and peppers until lightly cooked.

  11. Cut the rolls open and place the rolls on a cookie sheet.

  12. Top the bread with a dollop of meat mixture and a slice of cheese.

  13. Broil for a few minutes until bubbly.

  14. Add onions, tomatoes and peppers.

Instant pot chicken Philly
Play Video

This is a 1/2 beef and 1/2 chicken Philly. 

If you like dipping your sandwich, the juice leftover in the pan makes a great au jus.

Enjoy!

Instant Pot Chicken Philly

Instant Pot Chicken Philly
When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!
  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Yield6
  • Serving Size1 sandwich
  • Meta LabelLabel Value
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INGREDIENTS

  • 4 chicken breasts
  • 2 onions, sliced
  •  3 bell peppers, sliced (red, green or yellow)
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 8 oz mushrooms, sliced
  • 3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 provolone cheese slices
  • tomato sliced (optional)
  • 6 hoagie rolls
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INSTRUCTIONS

1

Mince garlic

 
2

Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.

3

Reserve the mushrooms and half the onions and peppers to saute later

4

Instant Pot Chicken Philly

Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.

5

Place lid on the pot, flip valve for pressure setting and press “MANUAL”.

6

Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)

7

When the beeper sounds, use the Quick Release method.

8

instant pot chicken philly

Remove the chicken onto a plate and shred using two forks.

9

Place the shredded chicken back into the pot to sit while you prepare the vegetables.

10

Sauté the remaining onions and peppers until lightly cooked.

11

Cut the rolls open and place the rolls on a cookie sheet.

12

Top the bread with a dollop of meat mixture and a slice of cheese.

13

Broil for a few minutes until the cheese is bubbly.

14

Instant Pot Chicken Philly

Add onions, tomatoes and peppers.

  • Serving Size1 sandwich
  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat7 g78 g8.97%
  • Saturated Fat1 g20 g5%
  • Cholesterol2 mg300 mg0.67%
  • Sodium80 mg2300 mg3.48%
  • Protein1 g50 g2%
  • Unsaturated Fat 6
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Shredded Chicken Taco Bowl : Instant Pot

shredded chicken taco bowl

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap. With simple ingredients and the use of the beloved Instant Pot, this Mexican dish will become one of your go-to dinner favorites.

Ingredients for shredded Chicken Taco Bowls

  • Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)
shredded chicken taco bowl broth
  • Chicken broth or water (broth makes it a little more flavorful)
  • Long Grain, or Jasmine Rice – 2 cups washed and drained
  • Black Beans – 1 15 oz. can, drained and rinsed
shredded chicken taco bowl
  • Frozen Corn – 2 cups
  • Salsa – 2 cups
shredded chicken taco bowl
  • Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
  • Cilantro (optional)
  • Chopped Olives (optional) Love this slicer!!!
  • Cheddar Cheese – grated
  • Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
  • Tomatoes, chopped (optional)

Instructions

  1. Pour one cup of the broth or water into the Instant Pot pan.

  2. Place the chicken into the pot on top of the broth.

  3. Sprinkle the taco seasoning on top of that.

shredded chicken taco bowl

4. Add the beans, corn and rice.

5. Pour the salsa in and the remaining broth or water.

6. Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7. When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8. After 6 minutes release any remaining pressure and carefully remove lid.

9. Find the chicken in the bottom of the pan and remove to a plate.

10. Using two forks shred the chicken into bite size pieces or shreds.

11. Add the chicken back into the pot and stir to disperse the chicken evenly.

shredded chicken taco bowl

12. Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

Yummy, Yum!!

This makes a great gathering meal for friends and family.

Enjoy!

Shredded Chicken Taco Bowl : Instant Pot

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap.

  • Prep Time10 min
  • Cook Time18 min
  • Total Time28 min
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Ingredients

    • Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)
    • Chicken broth or water (broth makes it a little more flavorful)
    • Long Grain, or Jasmine Rice – 2 cups washed and drained
    • Black Beans – 1 15 oz. can, drained and rinsed
    • Frozen Corn – 2 cups
    • Salsa – 2 cups
    • Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
    • Cilantro (optional)
    • Chopped Olives (optional) Love this slicer!!!
    • Cheddar Cheese – grated
    • Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
    • Tomatoes, chopped (optional)
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INSTUCTIONS

1

Pour one cup of the broth or water into the Instant Pot pan.

2

Place the chicken into the pot on top of the broth.

3

Sprinkle the taco seasoning on top of that.

4

Add the beans, corn and rice.

5

Pour the salsa in and the remaining broth or water.

6

Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7

When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8

After 6 minutes release any remaining pressure and carefully remove lid.

9

Find the chicken in the bottom of the pan and remove to a plate.

10

Using two forks shred the chicken into bite size pieces or shreds.

11

Add the chicken back into the pot and stir to disperse the chicken evenly.

12

Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

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Whole Roasted Chicken – Instant Pot

roasted chicken

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously? I didn’t until about a year ago when I found the “Jack Pot”. Pun intended! I am still loving the Instant Pot 7-in-1 pressure cooker and want to share with you yet another way to use it.

I have been cooking a whole chicken quite frequently, usually once a week. Sometimes I use the meat for soups, enchiladas, tacos, sandwiches or just eat plain with steamed vegetables and (if my husband is lucky) mashed potatoes and gravy. This recipe does leave some great drippings to make a nice gravy or a gelatin base for soups and other dishes.

What I like about roasting a chicken is that you can change it up and flavor it different ways. Sometimes I put the usual spices on it, and other times I switch it out with some other herbs and spice blends that I will include in this post.

Prep Time: 10 minutes

Cook Time: 45 minutes total

roasted chicken

Ingredients

  • 1 whole – 4 lb. organic chicken
  • 1 Tablespoon Coconut Oil
  • 1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. sea salt
  • 3-4 cloves garlic, minced
  • other desired seasoning and spices

Instructions

  • In a small bowl, combine paprika, thyme, garlic, salt, and pepper
roasted chicken
  • Rub half of the seasoning mixture over outside of the bird
  • Turn on the saute setting on the Instant Pot and add the coconut oil
  • Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned
  • Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast
  • Add broth to the side of the pan to avoid washing away the rub from the chicken
  • Lock pressure cooker lid and press the cancel button to reset for pressure cooking
Instant pot time 25 roasted chicken
  • Press “Poultry” and set for 40 minutes on high pressure.
  • Let the pressure cooker release naturally
roasted chicken
  • When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.
roasted chicken

Add some mashed potatoes or mashed cauliflower, some steamed broccoli and you have a yummy meal.

roasted chicken

Save the drippings to put over your potatoes. I don’t even thicken it for gravy, but you can.

Spice Blends

Here are a few spice blends to try. Blend them up and store in little glass jars or labeled zip bags. These blends are a great way to add a little spice to any meat or dish.

Indian Spice Blend

  • 2 T onion powder
  • 1 tsp black pepper2 tsp garam masala
  • 2 tsp coriander
  • 1/2 tsp cinnamon
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes

Italian spice blend

1 tsp of each

  • oregano
  • basil
  • rosemary
  • thyme
  • sage

Greek spice blend

  • 2 T lemon juice
  • 1 tsp salt
  • 2 T oregano
  • 1 T garlic powder
  • 2 tsp black pepper

Savory Spice Blend

  • 2 T fresh chopped rosemary leaves
  • 3 garlic cloves, minced
  • 1 tsp onion powder
  • sprinkle of paprika to your liking
  • 1 tsp sea salt

Enjoy!

Whole Roasted Chicken – Instant Pot

roasted chicken

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously?

  • Prep Time10 min
  • Cook Time45 min
  • Total Time55 min
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Ingredients

    • 1 whole – 4 lb. organic chicken
    • 1 Tablespoon Coconut Oil
    • 1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
    • 1 tsp. dried thyme
    • 1 tsp. paprika
    • ¼ tsp. freshly ground black pepper
    • ½ tsp. sea salt
    • 3-4 cloves garlic, minced
    • other desired seasoning and spices

Indian Spice Blend

    • 2 T onion powder
    • 1 tsp black pepper2 tsp garam masala
    • 2 tsp coriander
    • 1/2 tsp cinnamon
    • 1 tsp sea salt
    • 1/2 tsp red pepper flakes

Italian spice blend

  • 1 tsp of each
    • oregano
    • basil
    • rosemary
    • thyme
    • sage

Greek Spice Blend

    • 2 T lemon juice
    • 1 tsp salt
    • 2 T oregano
    • 1 T garlic powder
    • 2 tsp black pepper

Savory Spice Blend

    • 2 T fresh chopped rosemary leaves
    • 3 garlic cloves, minced
    • 1 tsp onion powder
    • sprinkle of paprika to your liking
    • 1 tsp sea salt
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INSTUCTIONS

1

In a small bowl, combine paprika, thyme, garlic, salt, and pepper

 
2

Rub half of the seasoning mixture over outside of the bird

3

Turn on the sauté setting on the Instant Pot and add the coconut oil

4

Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned

5

Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast

6

Add broth to the side of the pan to avoid washing away the rub from the chicken

7

Lock pressure cooker lid and press the cancel button to reset for pressure cooking

8

Press “Poultry” and set for 40 minutes on high pressure.

9

Let the pressure cooker release naturally

10

When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.

11

Enjoy!

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Yummy Shredded Chicken – INSTANT POT

Shredded chicken is one of my “go tos’ when it comes to fixing dinner. You can use it in so many recipes. I found a way to make up a batch of yummy, savory shredded chicken in a SNAP using the INSTANT POT. I get so excited about this little gadget, (I use it everyday), that I have to share with you all these fun ways to use it.

This method of cooking chicken breast has won me over. It always comes out moist, tender and so flavorful. It is so easy and quick to make, that I occasionally make up a batch for lunch. I steam some veggies to go with it and I am good to go. Just as quick as getting in the car and driving to a fast food joint, and MUCH healthier.

Ingredients:

  • 4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
  • 1/2 c water or chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper

 

Instructions:

  1. Add all of the ingredients to the Instant Pot.
  2. Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes. If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.
  3. Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
  4. Place the chicken onto a plate or cutting board and let it cool for a few minutes.
  5. Use two forks to shred.
  6. Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.

 

I like to freeze the chicken in quart size freezer bags for those crazy nights when I don’t have a lot of time.

This shredded chicken is so good, that you can just eat it plain, or use it in one of your favorite recipes. Here are some of my favorite ways to shredded chicken.

What I love about the Instant Pot vs. a regular pressure cooker is that I can just program it for what I need it to do, and walk away. I don’t have to stick around in the kitchen waiting for it to get up to pressure. Oh, I am learning how to do so much with this thing. Last week I made homemade vanilla yogurt. It was so delicious! It was the best yogurt I have ever had. I will post about that the next time I make some.

 

Yummy Shredded Chicken – INSTANT POT

shredded chicken
Yummy, savory shredded chicken in a SNAP using the INSTANT POT.
  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min
  • Ready in30
  • Yield8 servings
  • Serving Size1/2 lb
  • Meta LabelLabel Value
  • Meta LabelLabel Value
  • Meta LabelLabel Value
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INGREDIENTS

    • 4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
    • 1/2 c water or chicken broth
    • 1 tsp salt
    • 1/2 tsp pepper
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INSTUCTIONS

1

Add all of the ingredients to the Instant Pot. Flip the valve to the pressure position.

shredded chicken instant pot settings

 
2

Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes.

**If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.

3

Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).

4

Place the chicken onto a plate or cutting board and let it cool for a few minutes.

5

Use two forks to shred the chicken.

6

freezing shredded chickenStore the chicken in an air-tight container with some of the liquid to help keep the meat moist.

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