Instant Pot BBQ Chicken Sliders
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Instant Pot BBQ chicken sliders are a quick meal any day of the week. Serve with classic coleslaw and sweet bread and butter pickles.

Course: Main Course
Cuisine: American
Keyword: chipolte chicken chili, electric pressure cooker, instant pot
Author: Michelle Barsness
  • 3 - 3.5 lbs boneless skinless chicken thighs
  • 2 tsp sea salt or kosher salt
  • fresh ground pepper to taste
  • 1 tsp poultry seasoning
  • 3 tsp extra virgin olive oil
  • 1 half a medium-sized onion diced
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or water
  • 1 bottle (18 oz) BBQ sauce
  • 1 tbsp dried thyme
  • 12 slider buns
  1. Trim excess fat from the chicken thighs. Lay the thighs out flat on a platter. Season both sides of the meat with salt, pepper and poultry seasoning pressing the seasoning into the meat.

  2. Turn on the Instant Pot to sauté function for 8 minutes. Heat the extra virgin olive oil through and sauté the onions and garlic until they soften and become translucent.

  3. Add the chicken broth (or water). Nestle the seasoned chicken thighs in the pot. Sprinkle with dried thyme and cover them with BBQ sauce.

  4. Seal the pressure cooker. Set it to medium pressure for 25 minutes. Allow the steam to release naturally for 8 – 10 minutes. Release remaining steam carefully before opening.

  5. Remove the thighs to a casserole dish and shred the meat with two forks. Set the pressure cooker to sauté for 8 minutes. Reduce the liquid stirring frequently until it begins to thicken. Ladle the sauce onto the shredded chicken mixing it in. Add as much sauce as you desire. Serve on slider buns.

Recipe Notes

Why medium-pressure? I prefer medium-pressure over high-pressure because I find the chicken turns out more tender and flavorful. The extra few minutes is worth it for better texture and flavor.

If you find the sauce isn't thickening enough to your tastes, scoop out about 1/4 cup of the liquid. Add 1 tsp of cornstarch to this and stir to remove lumps. Then transfer it back to the rest of the sauce and stir. This should help thicken it up.

If you prefer to use boneless skinless chicken breasts, cook the chicken on medium-pressure for 20 minutes. Allow the Instant Pot to gradually release it's steam for another 8 minutes or so.

Did you try this recipe? Let me know how you liked it. Leave me a comment at