img_8736_66963%20(1)%20-%20BBQ%20Pulled%20Chicken%20Sandwiches.jpg
img_8736_66963%20(1)%20-%20BBQ%20Pulled%20Chicken%20Sandwiches.jpg
Pressure Cooker Bourbon BBQ Pulled Chicken Sandwiches
Logo
Recipe - FAIRWAY MARKET OF 86TH STREET
img_8736_66963%20(1)%20-%20BBQ%20Pulled%20Chicken%20Sandwiches.jpg
Pressure Cooker Bourbon BBQ Pulled Chicken Sandwiches
Prep Time20 Minutes
0
Cook Time15 Minutes
svg/info/recipe-calories Created with Sketch. Calories444
Ingredients
No-Stick Cooking Spray
3 tablespoons butter, divided
4 cups thinly sliced sweet yellow onion (2 medium onions)
2 pounds boneless skinless chicken thighs
1/2 teaspoon salt
1 bottle (18 oz each) Hunt’s BBQ Sauce
8 hamburger buns
8 slices (3/4 oz each) smoked Cheddar cheese
Vlasic® Ovals Hamburger Dill Chips, for serving
Directions
  1. Spray electric multicooker pot with cooking spray. Select sauté function and add 1 tablespoon of butter and onions to pot. Sauté 3 minutes, until tender, stirring occasionally. Place chicken in pot, sprinkle with salt and pour 3/4 cup BBQ sauce over the top.
  2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. When time is up, turn off multicooker and quick release steam. Use a slotted spoon to remove cooked chicken and onions to a bowl, leaving all liquid in the pot.
  3. Boil liquid using sauté function until reduced by half and thickened, about 5 minutes. Shred chicken and return chicken and onions to pot with remaining BBQ Sauce. Cook and stir until chicken is well coated with sauce, about 5 minutes.
  4. Heat broiler to high. Place remaining 2 tablespoons butter in small microwave safe bowl and microwave 30 seconds, until melted. Brush cut side of buns with melted butter and place on large baking sheet. Broil until golden brown and toasted, 3 to 5 minutes. Remove top buns from pan. Place 1 slice of cheese on each bottom bun and broil until melted, 1 to 2 minutes.
  5. To serve, build sandwiches with toasted buns, chicken and pickle slices. Serve immediately.
Nutritional Information
Calories: 444g
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 149mg
Sodium: 892mg
Carbohydrate: 33g
Dietary Fiber: 3g
Sugars: 9g
Protein: 31g
20 minutes
Prep Time
15 minutes
Cook Time
0
Servings
svg/info/recipe-calories Created with Sketch.
444
Calories

Shop Ingredients

Makes 0 servings
No-Stick Cooking Spray
an image
Pam Baking Cooking Spray, 5 Ounce
$4.29$0.86/oz
3 tablespoons butter, divided
an image
FWY BUTTER SALTED , 16 Ounce
$3.99 avg/ea$0.25/oz
4 cups thinly sliced sweet yellow onion (2 medium onions)
an image
Spanish Onion, 1 ct, 20 Ounce
$1.24 avg/ea$0.06/oz
2 pounds boneless skinless chicken thighs
an image
Empire Kosher Chicken Thighs, 1 Pound
$3.79/lb$3.79/lb
1/2 teaspoon salt
an image
Nu-salt Salt Substitute, 3 Ounce
$1.69$0.56/oz
1 bottle (18 oz each) Hunt’s BBQ Sauce
an image
Dinosaur Hot BBQ Sauce, 19 Ounce
$4.69$0.25/oz
8 hamburger buns
an image
Pepperidge Farm Bakery Classics - Golden Potato Hamburger Buns, 15 Ounce
On Sale!
$2.99 was $3.49$0.20/oz
8 slices (3/4 oz each) smoked Cheddar cheese
an image
Yancey's Fancy Horseradish & Smoked Bacon Aged Cheddar Cheese, 7.6 Ounce
On Sale!
$5.99 was $7.99$0.79/oz
Vlasic® Ovals Hamburger Dill Chips, for serving
an image
Vlasic Pickles - Dills Stackers, 1.5 Pint
$3.79$2.53/pt

Nutritional Information

Calories: 444g
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 149mg
Sodium: 892mg
Carbohydrate: 33g
Dietary Fiber: 3g
Sugars: 9g
Protein: 31g

Directions

  1. Spray electric multicooker pot with cooking spray. Select sauté function and add 1 tablespoon of butter and onions to pot. Sauté 3 minutes, until tender, stirring occasionally. Place chicken in pot, sprinkle with salt and pour 3/4 cup BBQ sauce over the top.
  2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. When time is up, turn off multicooker and quick release steam. Use a slotted spoon to remove cooked chicken and onions to a bowl, leaving all liquid in the pot.
  3. Boil liquid using sauté function until reduced by half and thickened, about 5 minutes. Shred chicken and return chicken and onions to pot with remaining BBQ Sauce. Cook and stir until chicken is well coated with sauce, about 5 minutes.
  4. Heat broiler to high. Place remaining 2 tablespoons butter in small microwave safe bowl and microwave 30 seconds, until melted. Brush cut side of buns with melted butter and place on large baking sheet. Broil until golden brown and toasted, 3 to 5 minutes. Remove top buns from pan. Place 1 slice of cheese on each bottom bun and broil until melted, 1 to 2 minutes.
  5. To serve, build sandwiches with toasted buns, chicken and pickle slices. Serve immediately.