Instant Pot Italian Pulled Chicken Sandwich Recipes

INSTANT POT ITALIAN PULLED CHICKEN SANDWICH

Steps:

• Select the Saute setting on your Instant Pot and heat the oil.
• Add the pancetta and cook until starting to become crisp, about 3 minutes.
• Add the onion and garlic to the pot and saute for another 3 minutes, until onions are soft.
• Add the tomatoes with their liquid, wine, stock tomato paste, salt and pepper, oregano, basil, red pepper flakes, and bay leaf, and stir with a wooden spoon.
• Add the chicken to the pot and nestle the chicken into the sauce.
• Secure the lid and set the Pressure Release to Sealing.
• Press the Cancel button to reset the cooking program, then select the Poultry (or Meat/Stew) setting and set the cooking time for 12 minutes at high pressure.
• Perform a quick release by moving the Pressure Release to Venting, or let the pressure release naturally.
• Open the pot. Use a slotted spoon to transfer the chicken to a cutting board.
• To reduce the sauce, press the Cancel button and then select Saute and cook the sauce for about 12 minutes longer.
• Meanwhile, use two forks to shred the cooked chicken.
• Once the sauce has thickened somewhat, removed the bay leaf and add the shredded chicken back to the sauce.
• Butter the buns and toast them under the broiler for about 1 minute, until lightly toasted.
• Place a couple strips of roasted red pepper on each bottom half of the buns.
• Use tongs to place about 1 cup of the pulled chicken onto the red pepper.
• Top with cheese. At this point, you can return to the broiler to quickly melt the cheese, if desired.
• Top with remaining bun tops.

INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES

Steps:

• Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
• Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
• Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
• Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
• Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.

INSTANT POT® PULLED CHICKEN

Steps:

• Mix salt, paprika, garlic powder, onion powder, and pepper in a bowl. Cut chicken into 3- to 4-inch pieces and place in a large resealable plastic bag. Sprinkle the salt mixture over the chicken in the bag. Seal the bag and shake to completely coat the chicken.
• Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place the wire rack into the pot. Arrange chicken on the rack. Close and lock the lid. Select Meat/Poultry function; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
• Transfer chicken to a bowl. Shred using 2 forks. Add 1/2 cup of liquid from the pot and liquid smoke; mix well. Serve on buns and top with barbeque sauce.

INSTANT POT PULLED CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, pat the chicken dry with paper towels. Season all over with the salt and pepper.
• Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chicken, breast side-down, and cook until golden brown, about 5 minutes. Flip the chicken over with tongs and continue to cook until golden brown on the other side, about 5 minutes more. Remove the chicken from the Instant Pot and transfer to a clean cutting board.
• Place the trivet in the bottom of the Instant Pot and pour in the chicken broth. Place the chicken, breast side-up, on the trivet, and cover the pot. Set to manual pressure for 35 minutes. Once the timer is up, let the Instant Pot release naturally for 30 minutes.
• Remove the chicken with tongs and transfer to a cutting board. Use 2 forks to shred the meat, then transfer to a medium bowl. Discard the skin and bones. Add the barbecue sauce and stir until combined.
• Serve the chicken on the buns or as desired.
• Enjoy!

INSTANT POT® ITALIAN CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.
• Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.