Culinary Corner: BBQ Pulled Chicken Sandwich

Culinary Corner: BBQ Pulled Chicken Sandwich

I’m sure you’ve heard about the Instant Pot by now. The Instant Pot is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, sauté/browning pan, and warming pot. It’s a single appliance that does the job of seven different kitchen appliances or tools.

I mostly use my Instant Pot’s electric pressure cooker feature, even more than the slow cooker option. Sometimes I use it to sauté or warm food, depending on the recipe. These are the functions that best fit with my lifestyle and the foods I cook on a regular basis. The best part is the warming feature, which turns on automatically as soon as your food is all cooked. Even after opening the lid and removing food, the rest of the food in the pot still remains warm. This feature saves so much time on reheating food, and eliminates the dry, re-warmed portions for the last shift of dinner.

For this recipe, I’ve included directions using the pressure cooker feature, as well as the slow cooker option. I just happen to prefer my pressure cooker feature, because it’s faster… more INSTANT!

Happy Cookin,

Raizy Fried

BBQ Pulled Chicken Sandwich

By: Raizy Fried

Yield: 2-3 servings


4 chicken thighs (approximately 1½ lbs), no skin

2 baguettes

About 1 cup Cole slaw (homemade or store-bought)

BBQ sauce

1 cup ketchup

½ cup water 

¼ cup apple cider vinegar

2½ Tbsp sugar

2½ Tbsp light brown sugar

½ tsp onion powder

¼ tsp black pepper

1 Tbsp Worcestershire sauce *fish-free


In a small bowl, combine the sauce ingredients.

Place the chicken thighs into the pot. Pour BBQ sauce mixture over the chicken.

Pressure Cooker

Cover the pot and press the “poultry” button, then add 5 minutes to cook the chicken for a total of 20 minutes.

Once the pressure-cooking time has finished, carefully turn the valve; to allow the steam to escape. (This is known as a “quick pressure release,”

and allows you to open the lid sooner than you could if waiting for natural release).

Once the Instant Pot releases the pressure, transfer the chicken to a plate and use two forks to shred.

Slow Cooker Cooking option:

Cover the pot and cook on low for 4 to 6 hours, or until the chicken is done.

To assemble, pile a heap of pulled chicken onto a baguette, top with cole slaw, and

close the sandwich.

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