The Ultimate Easy Pulled BBQ Chicken Sandwich (Instant Pot & Slow Cooker): 4 Ingredients & Allergy-Friendly!

Life gets busy, but delicious meals don’t have to be complicated. Our incredibly simple 4-ingredient pulled BBQ chicken sandwiches are here to save your weeknights and make entertaining a breeze. Whether you’re starting with frozen chicken in your Instant Pot or letting it simmer to perfection in a slow cooker, this recipe promises tender, flavorful results with minimal effort. It’s perfectly scalable for a large game day gathering or a cozy family supper, making it a go-to for its sheer convenience and “laziness factor.” Plus, we’ve got you covered with naturally allergy-friendly options, including a bonus egg-free coleslaw for that essential crunch. Read on for all the details on how to make this delightful dish gluten-free, dairy-free, egg-free, soy-free, peanut-free, tree nut-free, and even how to craft a fantastic vegan version, ensuring everyone at your table can enjoy!

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This easy pulled BBQ chicken dinner is a constant favorite in our household, appearing on the menu rotation all year long. Why? Because it’s unbelievably simple! I almost always have a bottle of BBQ sauce in the pantry (my husband puts it on everything!), and my freezer is perpetually stocked with chicken. All it takes is a quick stop at the grocery store for some buns, and voilà—dinner is served. With minimal cleanup (just one pot!) and hardly any effort, it’s a win-win, keeping both mom and kids happy. This recipe truly embodies the joy of stress-free cooking without compromising on flavor, making it a staple for any busy family seeking a delicious and reliable meal.

Below, I’ll answer all your burning questions and provide expert tips to ensure you make this dinner like a seasoned pro. If you’re confident in your cooking skills or don’t require allergy-friendly adjustments, feel free to jump straight to the detailed recipe at the bottom of the post. Otherwise, let’s dive into the frequently asked questions to master this delicious and versatile meal!

How Long Do You Cook Chicken Breasts in an Instant Pot for Perfectly Pulled BBQ Chicken?

When searching for Instant Pot chicken cooking times, you’ll encounter a wide range of suggestions, from a mere few minutes to much longer durations. The crucial factor, however, is the thickness and state of your chicken. Pressure cooking works wonders, but its speed depends on whether your chicken is already chopped into bite-sized pieces or if you’re dealing with a solid, thick, frozen breast. For truly fall-apart tender pulled BBQ chicken – the kind that easily shreds with a fork – a longer cook time under pressure is essential. You want that melt-in-your-mouth texture, not just chicken that’s technically cooked but still tough.

Here’s my tried-and-true guideline for achieving perfectly tender results:

For two normal-sized, frozen chicken breasts: Cook for 30 minutes on high pressure.
For two normal-sized, thawed chicken breasts: Cook for 20 minutes on high pressure.

Always ensure you have at least 1/2 cup of liquid in the Instant Pot to prevent scorching, especially when using thicker sauces later. The good news is that with sufficient liquid, there’s not really an upper limit to how long chicken can cook under pressure – the longer it’s in there, the more incredibly tender it will become. I’ve personally cooked chicken for up to 40 minutes when I was out running errands, and it was wonderfully succulent. If you’re cooking more breasts or thicker pieces, increase the cook time by approximately five minutes for each additional breast. Remember, you can always open the Instant Pot (once the pressure is released safely) and test the chicken. If it’s not as tender as you’d like, or if you’re unsure it’s cooked all the way through (aim for an internal temperature of 165°F!), simply reseal the lid and cook for a few more minutes. Pressure cooking, especially for pulled chicken, isn’t an exact science, but these guidelines will set you up for success!

Scaling Up: How Much Chicken for a Crowd-Pleasing Pulled BBQ Sandwich Feast?

Pulled chicken sandwiches are an absolute crowd-pleaser, making them perfect for family gatherings, game day parties, or any event where you need to feed many hungry mouths with minimal stress. I’ve often made large batches for various celebrations, and my general rule of thumb, which can vary slightly depending on the size of your buns, is to plan for approximately:

Two people per one chicken breast

You can easily scale up from this guideline. I typically prefer to err on the side of having too much rather than not enough – hello delicious leftovers for quick lunches! If you’re concerned about having excessive leftovers, you could adjust to about three people per chicken breast, especially if you’re serving a generous selection of side dishes. Always consider your guests’ appetites and the other food being offered. Remember, it’s always better to have a little extra for those who want seconds or for unexpected guests. This flexible approach ensures everyone gets their fill of this irresistible pulled BBQ chicken.

Choosing Your Perfect Pressure Cooker: Model and Size Recommendations

Selecting the right Instant Pot or pressure cooker can make a difference in your cooking experience. My personal journey started in 2016 with the Instant Pot Duo 60 321 Electric Pressure Cooker, 6 Quart, and it has been an absolute workhorse. I’ve since tried a newer model of the Instant Pot through a win, but found that it had a greater tendency to scorch, which can be frustrating. For reliability and consistent results, I still highly recommend the 6-quart Duo model.

For most families, a 6-quart pressure cooker is perfectly adequate. As a family of six, we consistently have leftovers when using this size, demonstrating its capacity for family meals. I don’t typically find an 8-quart model necessary, and often, larger units can take more time to come up to pressure due to the increased space needing to be filled. However, the brand isn’t always the defining factor. I’ve had friends successfully use non-brand electric pressure cookers without any issues, so feel free to choose what best fits your budget and needs. The key is finding a reliable model that you’re comfortable with – I even wrote my entire cookbook using my trusty 6-quart Instant Pot!

Storing Leftovers: How to Keep Pulled BBQ Chicken Fresh and Delicious

Making a big batch of pulled BBQ chicken often means you’ll have delicious leftovers, which is fantastic for future meals! Proper storage is key to maintaining its flavor and freshness. If you’ve made too much, simply transfer the pulled BBQ chicken into an airtight container. It will keep beautifully in the refrigerator for 3-4 days. For the best quality, always store the chicken separately from the buns, coleslaw (you’ll find the recipe for our fantastic egg-free version below!), or any other toppings you might add to your sandwiches. This prevents the buns from getting soggy and keeps the coleslaw crisp.

For longer storage, pulled BBQ chicken freezes exceptionally well. Place it in an airtight freezer-safe container or a heavy-duty freezer bag. When you’re ready to enjoy it again, simply thaw the chicken in the refrigerator overnight or use your microwave’s defrost setting, then reheat thoroughly until piping hot. This makes future meals incredibly convenient and ensures none of your delicious efforts go to waste!

The Perfect Pickle Pairing: Enhancing Your BBQ Chicken Sliders

A great pickle can elevate a pulled BBQ chicken sandwich from good to unforgettable. While this isn’t a sponsored recommendation, I’m genuinely passionate about finding the perfect pickle! I literally drive to the one store in town that carries them because I truly believe there’s no better option. My family and I are utterly obsessed with Famous Dave’s Signature Spicy Chips. A friend introduced me to them, and we haven’t looked back since. Their balance of sweetness, tang, and a kick of spice perfectly complements the rich BBQ chicken.

For those navigating food allergies, carefully checking ingredients is a must. To help you out, here are the ingredients for Famous Dave’s Spicy Signature Pickle Chips, as taken directly from their website. This information can be invaluable for ensuring they fit your dietary needs:

Fresh Cucumbers
High Fructose Corn Syrup
Water
Vinegar
Salt
Spices
Dehydrated Onion
Dehydrated Red Bell Pepper
Calcium Chloride
Natural & Artificial Flavors
Polysorbate 80
Yellow 5

Egg-Free and Allergy-Friendly Mayo: Your Guide to Creamy Goodness

For many, a pulled BBQ sandwich isn’t complete without a smear of creamy mayonnaise on the bun for that extra layer of sauciness and flavor. However, for those with egg allergies or who prefer a vegan lifestyle, traditional mayonnaise is off-limits. Thankfully, the market for egg-free and vegan mayonnaise has expanded significantly, offering fantastic alternatives that deliver on taste and texture. We’re fortunate to have excellent options that ensure everyone can enjoy this classic condiment.

We personally love and recommend both the JUST Mayo brand and Best Food’s Vegan Mayo. Both offer that rich, tangy creaminess without any egg. If you also need to avoid ingredients like soy or pea protein, I’ve detailed the ingredients for both of these popular vegan mayonnaise brands in my comprehensive scalloped potatoes recipe, which also caters to multiple allergies. This makes it easier for you to select the best option for your specific dietary requirements and ensure your pulled BBQ chicken sandwiches are as delicious and inclusive as possible.

The BBQ Sauce Dilemma: To Cook With or Without the Chicken?

A common question when making pulled BBQ chicken in a pressure cooker is whether to add the BBQ sauce during the cooking process. Some recipes suggest adding it alongside the chicken, but to prevent scorching, they often require adding extra water. The sugars and tomato in most BBQ sauces are prone to burning on the bottom of the Instant Pot if not adequately diluted, leading to a burnt taste and difficult cleanup.

For me, watering down my beloved BBQ sauce is a definite “no thank you!” I prefer my sauce rich, flavorful, and undiluted. This is why I’ve perfected a method that ensures perfectly tender chicken and vibrant, full-bodied BBQ sauce every time:

First, cook the chicken: Place 1 Tablespoon of olive oil at the bottom of your Instant Pot, then add your chicken breasts (frozen or thawed). Season generously with salt and pepper, and add 1/2 cup of water. This liquid is crucial for pressure buildup and preventing scorching of the chicken itself.
Then, add the BBQ sauce: Once the chicken is fully cooked and incredibly tender, carefully drain any excess liquid from the pot. THEN, pour in your favorite BBQ sauce to coat the shredded chicken. The residual heat from the freshly cooked chicken will warm the sauce beautifully, infusing it with flavor without ever risking a burnt bottom.

This method offers several advantages. You get pure, undiluted BBQ sauce flavor, and it also allows for meal prep flexibility. You can cook a large batch of plain shredded chicken, use some for BBQ sandwiches, and save the rest for other meals throughout the week – think salads, tacos, or wraps – without every piece being pre-sauced. It’s a smart way to maximize your efforts!

The Easiest Way to Shred Chicken: Say Goodbye to Hand Cramps!

If you’ve ever spent what feels like an eternity using two forks to shred a large batch of cooked chicken, you know the struggle – it’s tedious, time-consuming, and can even cause hand fatigue. But there’s a game-changing hack that makes shredding chicken quick and effortless: using electric beaters!

Because the chicken is so incredibly tender after pressure cooking, electric beaters can shred it in mere seconds. Simply place the cooked chicken breasts (after draining the liquid) back into the Instant Pot or slow cooker (ensure it’s turned off and unplugged!). The tall sides of the pot help contain the chicken as the beaters work their magic, preventing pieces from flying everywhere. Turn on your electric hand mixer to a low-medium speed, and within moments, you’ll have perfectly shredded chicken ready to be mixed with your BBQ sauce.

If you don’t own handheld electric beaters, another fantastic alternative is to use your stand mixer with the paddle attachment. Just put the cooked chicken into the mixer bowl, turn it on low, and watch as it shreds the chicken effortlessly in no time at all. These methods save you precious time and effort, making the entire pulled BBQ chicken preparation process even more enjoyable.

Choosing Your BBQ Sauce for an Allergy-Friendly Pulled Chicken Sandwich

While making your own BBQ sauce from scratch is always an option, the cornerstone of this recipe is its speed and ease. For that reason, I often leave the sauce creation to the pros! You’re absolutely welcome to use any store-bought BBQ sauce you love and adjust the amount to your desired consistency – whether you prefer it extra saucy or just lightly coated.

However, for our family, navigating multiple food allergies means being very selective about ingredients. This is why we consistently reach for Sweet Baby Ray’s Original BBQ Sauce. It’s a fantastic choice because it is generally free of the top 8 allergens, making it a safe and delicious option for many with dietary restrictions. It offers a classic, balanced sweet and tangy flavor that perfectly complements the chicken.

For your convenience and peace of mind, here are the ingredients for Sweet Baby Ray’s Original Barbecue Sauce, as listed on their website. Always double-check labels as formulations can change:

High Fructose Corn Syrup
Distilled Vinegar
Tomato Paste
Modified Corn Starch
Contains Less Than 2% Of:
- Salt
- Pineapple Juice Concentrate
- Natural Smoke Flavor
- Spice
- Caramel Color
- Molasses
- Sodium Benzoate (Preservative)
- Garlic, dried
- Mustard Flour
- Corn Syrup
- Sugar
- Tamarind
- Natural Flavor
- Celery Seed

Finding the Best Gluten-Free Buns for Your Pulled Chicken Sandwich

Thanks to incredible advancements in food technology, the market is now flooded with fantastic gluten-free bun options, ensuring that those with gluten sensitivities or celiac disease can fully enjoy a classic pulled BBQ chicken sandwich. No more feeling left out!

The buns featured in the photos and frequently purchased by my family are Schar Ciabatta Rolls. We love them for their excellent texture, satisfying small size (which makes them feel more like sliders), and their widespread availability (thank you, Walmart!). Do note that these rolls contain soy, so always check labels if soy is also an allergen you need to avoid.

Other highly recommended gluten-free bun brands that cater to various dietary needs include:

Canyon Bakehouse: Known for their soft texture, these buns contain eggs.
Little Northern Bakehouse: A fantastic option for those seeking both gluten-free and vegan buns, making them free from many common allergens.

Choosing the right bun can truly complete the pulled BBQ chicken experience. **Of course, if you don’t need your sandwich to be gluten-free, feel free to use any preferred traditional buns!

Vegan Pulled BBQ Sandwich: A Delicious Plant-Based Alternative

For guests or family members who follow a vegan diet, or simply wish for a plant-based alternative, a pulled BBQ sandwich can still be a highlight of your meal. Jackfruit is a widely celebrated and incredibly versatile plant-based option that excels as a meat replacement, especially for “pulled” dishes like pork or chicken. When cooked and prepared correctly, young green jackfruit has a wonderfully fibrous texture that mimics shredded meat, and it readily absorbs flavors, making it perfect for soaking up a rich BBQ sauce.

Our family’s allergies (wheat, dairy, egg, soy, peanut, and tree nuts) mean that all our baking is vegan by necessity, but we do consume meat for our main dishes, so I haven’t personally delved into experimenting with jackfruit. However, I want to ensure everyone has delicious options! For those who need a pulled BBQ sandwich that is not only gluten-free and dairy-free but also entirely vegan, I’ve found a highly-rated recipe for you to explore: check out this excellent jackfruit BBQ sandwich recipe from Emilie Eats. It’s a fantastic way to include everyone at your table with a flavorful, plant-powered dish.

Crafting the Perfect Egg-Free & Vegan Coleslaw for Your BBQ Sandwiches

For those with egg allergies, the thought of enjoying the classic, crunchy texture of coleslaw on a pulled BBQ sandwich might seem out of reach. But thankfully, the world of vegan mayonnaise has evolved dramatically, offering incredibly delicious and creamy alternatives that make a delightful, allergy-friendly coleslaw not just possible, but easy! You no longer have to miss out on that essential, tangy crunch that perfectly balances the sweetness of the BBQ chicken.

Here’s what you’ll need to create a fantastic egg-free and vegan coleslaw:

One 10-oz package of pre-shredded coleslaw mix (a convenient shortcut!)
3/4 cup vegan mayonnaise (refer to my recommendations above for great options)
2 Tablespoons cider vinegar (for that classic tangy kick)
1.5 Tablespoons sugar (to balance the acidity and add a touch of sweetness)
Salt and freshly ground black pepper, to taste (adjust until it’s just right!)

The key to perfect coleslaw is to avoid making it too far in advance, as it can become watery and lose its crispness. Simply wait until just before serving to assemble all the ingredients. Gently stir everything together until the cabbage is well coated, then taste and adjust the sugar, salt, or pepper as needed to achieve your preferred flavor profile. For specific vegan mayonnaise recommendations that cater to various allergy needs, please refer to the section above.

**If egg allergies or a vegan diet aren’t a concern for you, feel free to use your regular mayonnaise in the same amount – the dressing base remains equally delicious!

Should you find yourself with extra coleslaw, don’t let it go to waste! You can get creative with leftovers. Consider trying this amazing Asian Cabbage Salad from Sunkissed Kitchen. (Just remember to omit the almonds and sesame seeds if you need to keep it allergy-friendly for nuts or seeds.)

The Best Allergy-Friendly Fries to Serve with Pulled BBQ Chicken

When it comes to side dishes for pulled BBQ chicken sandwiches, fries are a classic pairing. To elevate the meal and add a nutritious twist, we absolutely love serving sweet potato fries. Since BBQ cuisine often has Southern roots, incorporating sweet potatoes feels like a natural and delicious fit. Beyond their comforting flavor, sweet potato fries also offer more nutritional benefits compared to their Russet potato cousins, making them a healthier choice for a satisfying meal.

While you could certainly make your own sweet potato fries from scratch, for the sake of keeping this a truly easy, store-bought meal, we highly recommend Alexia Crinkle Cut Sweet Potato Fries with Sea Salt and Black Pepper. These are the delicious fries prominently featured in our photos. They are fantastic because they are consistently allergy-friendly, yet they remain a “regular” food that everyone can enjoy, regardless of whether they have dietary restrictions or not. They bake up crispy and flavorful, providing the perfect accompaniment to the tender, saucy BBQ chicken.

Delicious Sides to Complement Your Instant Pot Pulled BBQ Chicken

A great pulled BBQ chicken sandwich deserves an equally fantastic array of side dishes to complete the meal. Here are our favorite go-to sides that pair wonderfully with our Instant Pot pulled BBQ chicken, offering a variety of textures and flavors:

Instant Pot Bacon & Brown Sugar Baked Beans: A savory, comforting classic that perfectly complements BBQ flavors. (You can find this recipe in my Instant Pot cookbook!)
Sweet Potato Fries: As mentioned above, these are a delicious and nutritious alternative to regular fries, adding a touch of Southern comfort.
Potato Chips: For a simple, no-fuss crunch, plain potato chips are always a hit. We prefer plain Lays for an allergy-friendly option that’s widely available.
Sliced Watermelon: A refreshing and juicy fruit that provides a wonderful contrast to the rich BBQ, especially on a warm day.
Corn on the Cob: A classic summer side! I even have a super easy method to cook corn on the cob right in your Instant Pot, detailed in my cookbook.
Gluten-Free Dairy-Free Cornbread: A light, fluffy, and perfectly sweet cornbread that’s safe for many allergies and soaks up BBQ sauce beautifully.
Roasted Cauliflower Pasta Salad: A unique and flavorful pasta salad that’s also free from gluten, dairy, egg, soy, peanut, and the top 8 allergens, offering a fresh, zesty contrast.
Gluten-Free Vegan Chocolate Sheet Cake: Don’t forget dessert! This decadent cake is a perfect sweet ending that caters to a wide range of allergies.

And, if your family can enjoy beef (my son has an allergy, so we miss it!), I would absolutely recommend throwing some tender brisket in your Instant Pot for another fantastic BBQ option. My friend at Running to the Kitchen has a mouth-watering Instant Pot brisket recipe you should definitely check out for another dinner night. Alternatively, if you prefer using an air fryer, Food Doodles offers an excellent recipe for Air Fryer Frozen Chicken Breast.

4 Ingredient Instant Pot (Or Slow Cooker!) Pulled BBQ Sandwich w/ Coleslaw (Gluten, Dairy & Egg Free Options!)

Yield:
6 servings

Cook Time:
30 minutes

Additional Time:
10 minutes

Total Time:
40 minutes

An easy, 4 ingredient pulled BBQ chicken sandwich. Use fresh or frozen chicken w/ instant pot & crock pot directions, as well as allergy friendly substitution ideas!

Ingredients

1 Tablespoon olive oil
2 Chicken breasts (can be frozen or thawed see directions)
1/2 cup water
BBQ sauce, favorite store-brand variety
Generous salt and pepper
COLESLAW RECIPE:
One 10-oz package of pre-made coleslaw mix
3/4 cup mayonnaise (see post for vegan options)
2 Tablespoons cider vinegar
1.5 Tablespoons sugar
Salt and pepper, to taste
TOPPINGS:
Buns (see post if you need gluten free)
Pickles

Instructions

FROZEN CHICKEN INSTANT POT DIRECTIONS:

1. Place your olive oil in the bottom of your instant pot. Place your frozen chicken on top of the olive oil. Generously place salt and pepper on top of the chicken. Pour the water in along the bottom.

Close the lid, making sure to move the valve to “sealing” (if your model has this option).

Make sure it’s turned to “high pressure”.

Hit “manual” or “pressure cook” and then use the plus and minus buttons to reach 30 minutes.

Once the cooking time is done (it will count backwards), move the valve from sealing to venting and quickly release the pressure. If you have time, letting the pressure naturally and slowly escape is great too. The instant pot won’t let you open the lid until all the pressure is gone, whether quickly or slowly. Remember when timing this recipe that it takes 5-10 minutes to come to pressure, and then another 5-10 to release the pressure.

Drain the excess liquid.

Shred the chicken (see post) and then pour in as much BBQ sauce as desired to coat.

Serve on buns. For storage directions on leftovers, see post.

THAWED CHICKEN INSTANT POT DIRECTIONS:

Place your olive oil in the bottom of your instant pot. Place your thawed chicken on top of the olive oil. Generously place salt and pepper on top of the chicken. Pour the water in along the bottom.

Close the lid, making sure to move the valve to “sealing” (if your model has this option).

Make sure it’s turned to “high pressure”.

Hit “manual” or “pressure cook” and then use the plus and minus buttons to reach 20 minutes.

Shred the chicken (see post) and then pour in as much BBQ sauce as desired to coat.

Serve on buns. For storage directions on leftovers, see post.

FROZEN CHICKEN SLOW COOKER DIRECTIONS:

Place the olive oil in the bottom of your slow cooker/crock pot. Place your frozen chicken on top of the olive oil. Generously place salt and pepper on top of the chicken. (Ignore the ingredient for water, that is only needed for the instant pot version.)

Close the lid.

Set your crock pot to low and set it to 6-8 hours.

Once the chicken is cooked and tender, it is done.

Shred the chicken (see post) and then pour in as much BBQ sauce as desired to coat.

Serve on buns. For storage directions on leftovers, see post.

THAWED CHICKEN SLOW COOKER DIRECTIONS:

Place the olive oil in the bottom of your slow cooker/crock pot. Place your thawed chicken on top of the olive oil. Generously place salt and pepper on top of the chicken. (Ignore the ingredient for water, that is only needed for the instant pot version.)

Close the lid.

Set your crock pot to low and set it to 4-6 hours.

Once the chicken is cooked and tender, it is done.

Shred the chicken (see post) and then pour in as much BBQ sauce as desired to coat.

Serve on buns. For storage directions on leftovers, see post.

EGG FREE (OR NOT!) COLESLAW DIRECTIONS:

Simply wait to assemble until right before serving, as it will become runny if made too far in advance. Stir all of the ingredients and taste and adjust sugar, salt or pepper as needed. See the post for which vegan mayonnaise I recommend.

**If you don’t need it to be egg free and vegan, simply use regular mayo at the same amount!

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 421Total Fat: 32gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 51mgSodium: 590mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 14g

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