Instant Pot BBQ Chicken Sliders with Red Cabbage Slaw

Topped with a tangy Red Cabbage Slaw, these Instant Pot BBQ Chicken Sliders are fun enough for a Game Day bash, but simple enough to delight in on a rushed weeknight.


Instant Pot BBQ Chicken Sliders with Red Cabbage Slaw


Today’s article is the next installment of the KK Cookbook Club.  Each month I’ll be sharing several recipes from a cookbook with my own personal notes and tweaks.  For January, I am featuring Melissa Clark’s Dinner in an Instant.  Please note that Amazon links within this article are affiliate links that help support Kitchen Konfidence!

The base of this recipe is a homemade BBQ sauce prepared with ketchup, dark brown sugar, chipotle chiles, molasses, Worcestershire sauce, apple cider vinegar, garlic, paprika, and dried mustard.  The sauce is simmered for a bit in an Instant Pot before chicken thighs are stirred in.  Everything gets cooked for just 15 minutes on high pressure!  The resulting BBQ chicken is smoky and juicy with a small heat from the chipotle chiles.

To turn this BBQ chicken into a full meal, I chose to stack it up in a slider along with a crunchy, vinegar-based slaw.  Made with shredded red cabbage and sliced green onions, the slaw comes together while the chicken is cooking in the Instant Pot.  Continue reading for the recipe.


Instant Pot BBQ Chicken Sliders with Red Cabbage Slaw Ingredients


I would highly recommend using chicken thighs for this recipe, because they will stay juicy and tender as they cook in the Instant Pot.  I tried this once with boneless, skinless chicken breasts, and it just wasn’t as excellent!


Shredded Cabbage


Making a cabbage slaw at home is really simple.  My quick version starts with red wine vinegar, sugar and kosher salt.  You then toss shredded cabbage and sliced green onions in the vinegar mixture, and let everything sit for 15 to 20 minutes.  As the slaw sits, the vinegar will break down and season the cabbage.  I like to season again with salt and pepper just before serving.  This Red Cabbage Slaw is tangy, crunchy and provides some nice contrast to the sweet, smoky BBQ chicken.


Red Cabbage Slaw


If you want to make these sliders for a party, I would recommend cooking the BBQ chicken on the day of the event, and putting the slaw together just before guests arrive.  Make up a huge tray of sliders and serve them alongside a bucket of ice cold beers.


Instant Pot BBQ Chicken Sliders with Red Cabbage Slaw


Instant Pot BBQ Chicken Sliders with Red Cabbage Slaw

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Servings 16 sliders
Author Brandon Matzek

Ingredients

For the chicken:

  • 2 1/2
    pounds
    boneless, skinless chicken thighs
  • Kosher salt
  • 1/2
    cup
    ketchup
  • 1
    tablespoon
    packed dark brown sugar
  • 1
    tablespoon
    chopped chipotle chiles in adobo sauce
  • 2
    teaspoons
    molasses
  • 2
    teaspoons
    Worcestershire sauce
  • 1 1/2
    teaspoons
    apple cider vinegar
  • 2
    garlic cloves, finely grated
  • 3/4
    teaspoon
    hot smoked paprika
  • 1/2
    teaspoon
    freshly ground black pepper
  • 1/4
    teaspoon
    dried mustard

For the slaw:

  • 1/4
    cup
    red wine vinegar
  • 2
    tablespoons
    sugar
  • 2
    teaspoons
    kosher salt
  • 3
    green onions, thinly sliced
  • 1
    small head of red cabbage (about 1 pound, shredded)
  • Freshly ground black pepper

Toasted slider buns, for serving

Instructions

  1. Season both sides of the chicken thighs with salt and set aside while you make the sauce.

  2. Set the Instant Pot to saute on high, then add ketchup, brown sugar, chipotle chiles, molasses, Worcestershire sauce, apple cider vinegar, garlic, paprika, pepper and dried mustard. Cook, stirring occasionally, until the mixture darkens and thickens to a paste (4 to 5 minutes). Stir in the chicken, cover and cook on high pressure for 15 minutes. Let pressure release naturally.

  3. While the chicken is cooking, prepare the slaw. Add vinegar, sugar and salt to a large bowl, whisking to combine. Add green onions and cabbage to the bowl, tossing to coat in the vinegar. Let sit at room temperature until you are ready serve, tossing occasionally.  Season to taste with more salt and freshly ground pepper right before serving.

  4. Using tongs, transfer the cooked chicken to a bowl, leaving any liquids in the Instant Pot. Return the Instant Pot to saute on high, and reduce the remaining liquids to a thick sauce (like the texture of a BBQ sauce). This should take 5 to 10 minutes. While the sauce is reducing, shred the chicken. Toss the chicken with some of the BBQ sauce. It should be evenly dressed in the sauce, but not swimming in it.  Season to taste with salt.  Serve remaining sauce on the side.

  5. To serve, pile shredded chicken on a slider bun, then top with slaw.

If you’d like to participate in this month’s KK Cookbook Club, pick up a copy of Dinner in an Instant, make a recipe for the book and share your experience with the hashtags #KitchenKonfidence #KKBookClub.

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