Pressure Cooker Shredded BBQ Chicken Sandwich
Servings: 4 servings
Calories: 440kcal
Ingredients
- 1 lb Chicken Breast (boneless, skinless)
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- Sea Salt & Black Pepper (to taste)
- 1 cup Chicken Broth
- 1 cup Coleslaw Mix
- 1/4 cup Mayonnaise
- 1/2 cup Barbecue Sauce
- Whole Wheat Bun (toasted)
Instructions
- Season the chicken with smoked paprika, chili powder, salt, and pepper.
- Pour the broth into the pressure cooker and place the chicken on top. Close the lid and set it to “sealing”. Press manual/pressure cooker and cook for 13 minutes on high pressure. Once it's done, do a five-minute natural release and then carefully flip the valve to "venting" for a quick release.
- Meanwhile, toss the coleslaw mix and the mayonnaise together in a bowl. Season with salt and pepper.
- Remove the lid and shred the chicken with two forks. Add the shredded chicken to a bowl and add the barbecue sauce and some of the liquid from the pressure cooker. This adds more flavor and keeps it juicy. Mix and set aside.
- Divide the chicken onto the buns and top with coleslaw. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Serving Size
One serving is one sandwich.Gluten-Free
Use a gluten-free bun.More Flavor
Add mustard to the mayonnaise. Add hot sauce.Whole Wheat Bun
One bun is equal to approximately 57 grams or two ounces.
Nutrition
Calories: 440kcal | Carbohydrates: 42g | Protein: 33g | Fat: 16g | Cholesterol: 90mg | Sodium: 1002mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1351IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 2mg
