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Pressure Cooker Shredded BBQ Chicken Sandwich

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Pressure Cooker Shredded BBQ Chicken Sandwich

Course: Dinner, Lunch
Cuisine: American
Keyword: chicken, dairy-free, pressure cooker
Calorie: 400-500, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 4 servings
Calories: 440kcal


  • 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)


  • 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!


  • 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.


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

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