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BBQ Pulled Chicken for Burger Buns

Serves 6–8Fills 8 burger bunsMade 0 times
Instant PotOne PotChickenSelf-Contained

Almost zero prep, no cutting board, and very forgiving if you eyeball amounts.

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Settings

  • Pressure: High Pressure
  • Time: 12 minutes
  • Release: Natural Release 10 minutes, then quick release

Into the pot

  • 1 cup water
  • Chicken thighs
  • About half the BBQ sauce poured over them
  • Salt, pepper, and garlic powder if you want

Cook

  1. Pressure cook. Seal and cook on High Pressure for 12 minutes.
  2. Release. Let pressure drop naturally for 10 minutes, then quick release the rest.

Finish

  1. Shred the chicken directly in the pot with forks or tongs.
  2. Stir in the rest of the BBQ sauce.
  3. Pile onto all the buns.

If using the slaw kit

Mix the whole kit and put it on top of the chicken in the buns. That keeps the whole grocery run self-contained.

Why it fits: almost zero prep, no cutting board, easy to use the whole bun pack, and very forgiving.