42 min
Instant Pot Mild Curry Chicken and Rice with Sweet Peppers
One pot turns chicken thighs, basmati rice, sweet peppers and peas into a gently spiced family dinner with fluffy grains instead of mush.
Photo: Anagoria / Wikimedia Commons · CC BY 3.0
Instant Pot Family Dinners
Instant Pot BBQ Pulled Chicken Sandwiches
Juicy shredded chicken in a thick barbecue glaze piles onto soft buns with an optional crunchy slaw for an easy family sandwich night.
Directions
Season and layer
Season chicken with paprika, garlic powder and salt. Pour broth into the cooker, add onion, then arrange chicken over it. Spoon 1 cup barbecue sauce on top without stirring.
Pressure cook
Lock the lid and cook on High Pressure for 10 minutes. Let pressure release naturally for 10 minutes, then carefully vent the remainder.
Check and shred
When the float valve drops, move chicken to a bowl and verify 165°F. Shred with two forks.
Reduce the sauce
Select Sauté and simmer the pot liquid for 5 to 8 minutes, stirring often, until reduced by roughly one third. Skim excess fat if using thighs.
Glaze the chicken
Cancel Sauté and stir in the remaining 1/2 cup barbecue sauce and vinegar. Return chicken and toss until thickly coated. Let stand 2 minutes.
Build sandwiches
Pile chicken on buns and add slaw or pickles if desired. Keep extra barbecue sauce at the table for anyone who wants a sweeter sandwich.
Why this works
Why it worksBroth provides dependable steam while barbecue sauce stays above the heating surface.
Why it worksReducing natural chicken juices before adding the final sauce creates a glaze instead of a watery sandwich filling.
Why it worksA splash of vinegar balances sweet bottled sauce and keeps the finished chicken lively.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options →
Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options →
Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →
Swaps & notes
Easy swaps
- Use a mix of thighs and breasts for a balance of juiciness and lean meat.
- Serve over baked potatoes or rice instead of buns for a gluten-free option.
- Use a mustard-forward or lower-sugar barbecue sauce without changing the cooking method.
Cook notes
- Barbecue sauce thickness and sweetness vary, so taste before adding the entire reserved amount.
- Never stir sugary sauce against the cooker base before pressure cooking.
- Toast buns cut-side down for 1 to 2 minutes to keep them from becoming soggy.
- Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
- Never force the lid. Open only after pressure is fully released and the float valve has dropped.
Storage
Refrigerate filling airtight for up to 4 days and reheat to 165°F. Freeze chicken in sauce for up to 3 months. Store buns and slaw separately.
Questions
Can I use frozen chicken?
Use individually frozen pieces and increase High Pressure time to 14 minutes, followed by a 10-minute natural release. Verify 165°F throughout.
Why is the filling watery?
Chicken releases liquid under pressure. Remove the chicken and reduce the sauce uncovered before shredding it back in.
Can I keep this warm for a party?
Yes, on Keep Warm for up to 2 hours. Stir occasionally and add a splash of broth if the sauce becomes too tight.
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Instant Pot BBQ Pulled Chicken Sandwiches
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1. Season and layerSeason chicken with paprika, garlic powder and salt. Pour broth into the cooker, add onion, then arrange chicken over it. Spoon 1 cup barbecue sauce on top without stirring.
2. Pressure cookLock the lid and cook on High Pressure for 10 minutes. Let pressure release naturally for 10 minutes, then carefully vent the remainder.
3. Check and shredWhen the float valve drops, move chicken to a bowl and verify 165°F. Shred with two forks.
4. Reduce the sauceSelect Sauté and simmer the pot liquid for 5 to 8 minutes, stirring often, until reduced by roughly one third. Skim excess fat if using thighs.
5. Glaze the chickenCancel Sauté and stir in the remaining 1/2 cup barbecue sauce and vinegar. Return chicken and toss until thickly coated. Let stand 2 minutes.
6. Build sandwichesPile chicken on buns and add slaw or pickles if desired. Keep extra barbecue sauce at the table for anyone who wants a sweeter sandwich.