Name: Barbecue Chicken Sandwiches with Slaw
Prep time: 12 min
Cook time: 23 min
Yield: 2 servings
Cuisine: Modern
Ingredients: 2 cups shredded cabbage or coleslaw mix; 1 small carrot (peeled and shredded or grated); 1 tsp kosher salt; 1 tsp cider vinegar; 2 tbsp mayonnaise; 1/8 tsp prepared horseradish; 1 tsp brown sugar; 1/8 tsp whole mustard seed; 1/8 tsp whole celery seed; Pinch freshly ground black pepper; 12 oz boneless (skinless chicken thighs); 1/2 tsp kosher salt; 2/3 cup tomato sauce; 1/2 small onion (cut into chunks); 1 garlic clove; 1 tbsp ground ancho chile powder; 1 tbsp Dijon-style mustard; 1 tbsp cider or wine vinegar; 2 tbsp brown sugar; 1/2 tsp Worcestershire sauce; 1 in chipotle chileadobo sauce; 2 hamburger buns (split)

Barbecue Chicken Sandwiches with Slaw

By :The Ultimate Instant Pot CB for Two by Janet Zimmerman

I know this looks like a long recipe, but if the two of you work together, it goes quickly. The sauce is so much better than bottled barbecue sauce and worth the time to make it. Even if you skip the slaw, the sandwiches are still great.

Course

Dinner

Cuisine

Modern

Difficulty

Easy

Browse Category

Poultry

Duration

30-60 min

Cooking Technique

Pressure Cook

Main Ingredient

Ancho Chiles, Brown Sugar, Cabbage, Carrot, Chicken Breast, Mayonnaise, Tomato Sauce

Prep Time

12 minutes

Cook Time

23 minutes

Servings

2 servings

Ingredients

For the slaw

2 cups shredded cabbage or coleslaw mix
1 small carrot peeled and shredded or grated
1 tsp kosher salt
1 tsp cider vinegar
2 tbsp mayonnaise
1/8 tsp prepared horseradish
1 tsp brown sugar
1/8 tsp whole mustard seed
1/8 tsp whole celery seed
Pinch freshly ground black pepper

For the chicken

12 oz boneless skinless chicken thighs
1/2 tsp kosher salt
2/3 cup tomato sauce
1/2 small onion cut into chunks
1 garlic clove
1 tbsp ground ancho chile powder
1 tbsp Dijon-style mustard
1 tbsp cider or wine vinegar
2 tbsp brown sugar
1/2 tsp Worcestershire sauce
1 in chipotle chileadobo sauce
2 hamburger buns split

Course

Dinner

Cuisine

Modern

Difficulty

Easy

Browse Category

Poultry

Duration

30-60 min

Cooking Technique

Pressure Cook

Main Ingredient

Ancho Chiles, Brown Sugar, Cabbage, Carrot, Chicken Breast, Mayonnaise, Tomato Sauce

Prep Time

12 minutes

Cook Time

23 minutes

Servings

2 servings

Ingredients

For the slaw

2 cups shredded cabbage or coleslaw mix
1 small carrot peeled and shredded or grated
1 tsp kosher salt
1 tsp cider vinegar
2 tbsp mayonnaise
1/8 tsp prepared horseradish
1 tsp brown sugar
1/8 tsp whole mustard seed
1/8 tsp whole celery seed
Pinch freshly ground black pepper

For the chicken

12 oz boneless skinless chicken thighs
1/2 tsp kosher salt
2/3 cup tomato sauce
1/2 small onion cut into chunks
1 garlic clove
1 tbsp ground ancho chile powder
1 tbsp Dijon-style mustard
1 tbsp cider or wine vinegar
2 tbsp brown sugar
1/2 tsp Worcestershire sauce
1 in chipotle chileadobo sauce
2 hamburger buns split

Instructions

To start the slaw, place the cabbage and carrot in a salad spinner or colander and sprinkle with the salt. Toss gently and set aside to drain for 15 minutes while you start the chicken.
Sprinkle the chicken thighs with the salt and set aside.
Add the tomato sauce to the inner pot. Add the onion, garlic, chile powder, mustard, vinegar, brown sugar, Worcestershire sauce, and chipotle. Stir to combine. Place the chicken in the pot.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes.
While the chicken cooks, return to the slaw. In a medium bowl, whisk together the vinegar, mayonnaise, horseradish, brown sugar, mustard seed, whole celery seed, and pepper. When the cabbage and carrots have drained for 15 minutes, rinse it and spin or pat dry. Add them to the dressing and toss to coat.
After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
Unlock the lid. Use tongs to remove the chicken thighs from the pot to a cutting board. Let cool for a few minutes, then chop or shred with two forks, discarding any fat or gristle.
Using an immersion blender, purée the sauce in the pot. Taste and adjust the seasoning. Return the chicken to the pot and stir to combine.
To serve, spoon the chicken onto the bottom halves of the buns. Finish with a scoop of slaw and the top bun (or serve the slaw on the side).

Recipe Notes

Easier Together: This is a perfect “divide and conquer” recipe—one person can make the slaw while the other one concentrates on the chicken.
Time Saver: Salting the cabbage and carrots makes for a nicer texture and keeps the slaw from weeping, but if you’re pressed for time, you can skip it. Just add the salt to the dressing.
Use It Up: Use leftover cabbage in the Kielbasa and Vegetable Stew (page 131).

Per Serving
Calories: 475;
Fat: 14 g;
Carbohydrates: 49 g;
Fiber: 5 g;
Protein: 40 g;
Sodium: 1323 mg

The Ultimate Instant Pot CB for Two by Janet Zimmerman

Biography: Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR's "Kitchen Window" and for several years ran About.com's Cooking for Two website. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta. Book information: Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal. From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company. The Instant Pot Cookbook for Two includes: • A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down. • 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra. • Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep. Catch up on your day, re-connect or just wind down with a good meal. It's more than just sitting down to eat, it's a chance to really be together.