Instant Pot Hot Honey Pulled Chicken Sandwiches

These Instant Pot Hot Honey Pulled Chicken Sandwiches combine tender shredded chicken with a sweet-and-spicy hot honey sauce made with honey, Sriracha, and Aleppo pepper.

Served on toasted brioche buns and topped with a tangy pickle-brined slaw and bread-and-butter pickles, every bite delivers the perfect balance of sweet, savory, spicy, crunchy, and tangy flavors.

Whether you’re serving them for a weeknight dinner, game day gathering, or casual weekend lunch, these sandwiches are easy to make and packed with flavor.

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If you enjoy shredded meat sandwiches, be sure to try our Instant Pot Bourbon Pulled Pork for another easy pressure cooker recipe that’s perfect for sandwiches, sliders, and casual entertaining.

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New to pressure cooking? Our Why We Use the Instant Pot Guide explains how pressure cooking helps create tender, flavorful meals while saving time in the kitchen.

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Why You’ll Love This Recipe

• Easy Instant Pot recipe
• Ready in about 35 minutes
• Sweet and spicy without excessive heat
• Perfect for sandwiches
• Great for meal prep
• Uses simple pantry ingredients

Why Use Aleppo Pepper Instead of Cayenne?

While cayenne pepper is commonly used to increase heat in hot honey recipes, Aleppo pepper offers a more balanced flavor profile.

It provides a mild, fruity warmth with subtle earthy notes, while cayenne delivers a sharper and more intense heat.

Because this recipe already includes Sriracha in the hot honey sauce, Aleppo pepper enhances the flavor without overwhelming the dish.

The result is a sweet-and-spicy pulled chicken that’s approachable for a wide range of palates.

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Want to make your own hot honey at home? Our Raspberry Hot Honey Recipe adds fruity berry notes to the classic sweet-and-spicy condiment and can be used as a finishing drizzle for sandwiches, pizza, grilled meats, and more.

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For more information about seasonings and flavor profiles, explore our Spices & Flavors Guide.

Instant Pot Hot Honey Pulled Chicken Sandwiches

These Instant Pot Hot Honey Pulled Chicken Sandwiches feature tender shredded chicken coated in a sweet-and-spicy hot honey glaze, then piled onto toasted brioche buns with tangy pickle-brined slaw and bread-and-butter pickles for the perfect balance of flavor and texture.

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Recipe Details

Prep Time: 15 minutes

Cook Time: 15 minutes

Natural Release: 10 minutes

Total Time: 40 minutes

Servings: 4 sandwiches

Course: Main Dish

Cuisine: American

Ingredients

For the Chicken

2 pounds boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon fine Himalayan pink salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon granulated garlic

½ teaspoon onion powder

1 teaspoon Aleppo pepper

½ cup chicken broth

For the Hot Honey Sauce

For the Pickle-Brined Slaw

• 7 ounces coleslaw mix
• 2 tablespoons bread-and-butter pickle juice
• 1 tablespoon olive oil
• ½ teaspoon Dijon mustard
• ¼ teaspoon caraway seeds
• ¼ teaspoon Himalayan pink salt
• ⅛ teaspoon black pepper

For Serving

• 4 brioche burger buns, toasted
• Bread-and-butter pickle slices

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Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

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Instructions

Step 1: Season the Chicken

Place the chicken breasts in the Instant Pot. Season with Himalayan salt, black pepper, smoked paprika, granulated garlic, onion powder, and Aleppo pepper.

Pour the chicken broth around the chicken and drizzle with olive oil.

Step 2: Pressure Cook

Lock the lid and set the valve to Sealing.

Cook on High Pressure for 15 minutes.

Allow a 10-minute natural pressure release before carefully releasing any remaining pressure.

Step 3: Prepare the Slaw

In a large bowl, whisk together the bread-and-butter pickle juice, olive oil, Dijon mustard, caraway seeds, salt, and black pepper.

Add the coleslaw mix and toss until evenly coated.

Refrigerate while the chicken finishes cooking.

Step 4: Make the Hot Honey Sauce

In a small saucepan, combine the honey, Sriracha, apple cider vinegar, Aleppo pepper, and butter.

Simmer over low heat for 3 to 5 minutes, stirring occasionally, until smooth and well combined.

Step 5: Shred the Chicken

Transfer the cooked chicken to a bowl and shred using two forks.

Reserve about ¼ cup of the cooking liquid and discard the remainder.

Step 6: Finish the Chicken

Return the shredded chicken to the Instant Pot.

Add the reserved cooking liquid and hot honey sauce.

Stir until evenly coated.

Turn the Instant Pot to Sauté and cook for 2 to 3 minutes, stirring occasionally, until the sauce lightly glazes the chicken.

Step 7: Assemble the Sandwiches

Place a generous portion of hot honey pulled chicken on the bottom half of each toasted brioche bun.

Top with the pickle-brined slaw and several bread-and-butter pickle slices.

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Add the top bun and serve immediately.

Serving Suggestions

These sandwiches pair well with:

• Potato salad
• Coleslaw
• Corn on the cob
• Baked beans
• French fries
• Sweet potato fries
• Kettle chips

For casual entertaining, serve with extra pickle slices and additional slaw on the side.

Storing Leftovers

Refrigerator

Store the pulled chicken and slaw separately in airtight containers for up to 4 days.

Reheating

Reheat the chicken gently in a skillet or microwave with a splash of chicken broth. Assemble sandwiches just before serving.

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Looking for another flavorful way to serve shredded chicken? Our Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist combines bold seasonings and fresh toppings for a delicious handheld meal that’s perfect for lunch or dinner.

Frequently Asked Questions

Can I freeze the pulled chicken?

Yes. Store the cooled shredded chicken in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

How long do leftovers stay fresh?

Store leftover pulled chicken in a sealed container in the refrigerator for 3 to 4 days. For best results, keep the chicken and slaw stored separately.

How should I reheat the chicken?

Reheat the chicken gently on the stovetop over low heat or in the microwave. If needed, add a splash of chicken broth to help restore moisture. You can also drizzle in a little extra hot honey before serving.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs work beautifully in this recipe. They remain naturally juicy and shred easily after pressure cooking. The cooking time remains the same.

How can I make the sandwiches less spicy?

For a milder sandwich, reduce the amount of Sriracha or Aleppo pepper in the hot honey sauce. The honey helps balance the heat, but you can also drizzle additional honey over the chicken before serving if desired.

Can I use store-bought hot honey?

Yes. Store-bought hot honey is a convenient option if you’re short on time. Simply toss the shredded chicken with hot honey after cooking and adjust the amount to suit your taste preferences.

Why use pickle juice in the slaw?

Bread-and-butter pickle juice adds tanginess, sweetness, and subtle pickling spices that complement both the hot honey chicken and the bread-and-butter pickle slices. It helps tie all the flavors of the sandwich together.

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