Go Back
–+ servings
A bbq pulled chicken sandwich on a plate with french fries.

BBQ Pulled Chicken Burger

No ratings yet
Created by Mariam Ezzeddine
This savory chicken, the sweet and tangy barbecue sauce, and the crisp coleslaw. The harmony of flavors will have you craving more with every bite.
Print
Pin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 Servings
Servings

Ingredients

For BBQ chicken

  • 2 lb chicken thighs
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ medium onion grated
  • 1 cup BBQ sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 cup low-sodium chicken stock

For Coleslaw

  • 1 cup green cabbage
  • 1 cup red cabbage
  • 2 tablespoons grated carrots
  • ½ cup Greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 Hamburger buns

Instructions

  • Pat dry the chicken thighs with a kitchen towel.
  • Place the chicken thighs, chili powder, paprika, onion powder, garlic powder, salt, pepper, grated onion, BBQ sauce, brown sugar, Worcestershire sauce, and chicken stock in the Instant pot. Close the Instant Pot with lid and make sure the valve is in the sealing position.
  • Press the “Manual” setting and cook the chicken for 12 minutes. Once the cycle is done, allow the pressure to release naturally for 10 minutes and release the remaining pressure.
  • Carefully open the lid, remove the chicken, and shred it with the help of a fork. Transfer the chicken back to the instant pot and simmer for a couple of minutes until everything comes together.
  • Meanwhile, prepare the coleslaw by combining the coleslaw ingredients in a wide bowl. Mix it well.
  • Place the shredded BBQ chicken in a Hamburger bun and top it with coleslaw to serve.

Notes

  • Patience is Key: Low and slow cooking is the secret to tender, flavorful pulled chicken. Don't rush the process.
  • Shred Efficiently: Use two forks or, for a quicker option, an electric mixer on low speed to shred the chicken effectively.
  • Saucy but Not Soaked: Adjust the amount of barbecue sauce to your preference. Some like it saucy, while others prefer a drier texture.
  • Toast Your Buns: Toasting the burger buns adds a delightful crunch and prevents them from getting soggy from the sauce.
  • Combine cuts: Use boneless, skinless chicken thighs or a combination of thighs and breasts. The dark meat of chicken thighs adds extra flavor and juiciness to the pulled chicken.
  • Seasoning: Season the chicken generously before cooking in the instant pot. This will infuse the meat with delicious flavors as it cooks.
  • Doubling up: If you double the recipe, double all ingredients except the chicken stock. 

Nutrition

Calories: 829kcal | Carbohydrates: 69g | Protein: 46g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 224mg | Sodium: 1807mg | Potassium: 948mg | Fiber: 3g | Sugar: 40g | Vitamin A: 882IU | Vitamin C: 22mg | Calcium: 170mg | Iron: 4mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.