Instant Pot Pulled BBQ Chicken Sliders

Tangy, juicy BBQ sliders made simple in under 30 minutes, served on toasted Hawaiian SweetRolls.


BBQ Chicken
  • 1.5 lbs. Boneless, Skinless Chicken Breasts
  • Kosher Salt and Black Pepper, to taste
  • 1 C. Chicken Broth
  • ½ C. Prepared BBQ Sauce, plus more for serving
  • ½ tsp. Garlic Powder
  • ½ tsp. Onion Powder
  • 1 Pkg. Canyon Bakehouse Hawaiian Sweet Rolls, halved and toasted
  • Chicken, pulled (see above)
  • Prepared BBQ Sauce, to taste
  • 12 oz. Sliced Provolone
  • 1Red Onion, sliced


  1. Season the chicken breasts with kosher salt and pepper.
  2. In a mixing bowl, whisk together the broth, ½ C. BBQ sauce, garlic powder and onion powder.
  3. Pour the liquid mixture into the bottom of a 6 or 8 qt. Instant Pot. Add the seasoned chicken and place the lid, turning it to the locked position.
  4. On the pressure cook setting, cook the chicken for 12 minutes.
  5. Allow the pressure to release naturally for 15 minutes before flipping the switch to manually release the remaining pressure.
  6. After the pressure is released, lift the lid and transfer the chicken to a large plate. Pull the chicken apart, using two forks.
  7. Transfer the pulled pork back to the instant pot and keep warm.
  8. Using tongs, place 1/8 C. pulled BBQ chicken onto the bottom half of each toasted roll. Layer with 1-2 Tbsp. BBQ sauce and1-2oz. sliced provolone cheese.
  9. Arrange the assembled rolls on a baking sheet under a low broiler for 1-2 minutes, just until the cheese is melted. Add the onion slices, place the tops, and serve the sliders warm.