Pressure Cooker BBQ Chicken Sliders

Juicy shredded BBQ chicken piled onto Hawaiian rolls with melty provolone and buttery Parmesan tops — made fast in the pressure cooker.

By Manny Michael

35 minutes

Dinner

American

Ingredients

• For the BBQ Chicken
• 2 whole chicken breasts
• About 1 cup barbecue sauce
• 1/4 to 1/2 cup chicken broth
• Black pepper, to taste
• Minced garlic, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste
• For the Sliders
• 9 Hawaiian rolls
• Provolone cheese slices
• Shredded BBQ chicken
• For the Butter Topping
• Melted butter
• Garlic and olive oil seasoning
• Parsley
• Chimichurri seasoning
• Grated Parmesan cheese

Instructions

1. Add the chicken breasts to the pressure cooker.
2. Pour barbecue sauce over the chicken.
3. Add chicken broth, black pepper, minced garlic, garlic powder, onion powder, and paprika.
4. Stir everything around so the chicken is coated in the sauce and seasonings.
5. Put the lid on the pressure cooker.
6. Pressure cook on high for 12 minutes.
7. Let the pressure naturally release for 5 minutes.
8. Vent the remaining pressure, then remove the lid.
9. Take the chicken out and shred it.
10. Add the shredded chicken back into the barbecue sauce and mix it together.
11. Cut the Hawaiian rolls in half, keeping the bottom layer and top layer together if possible.
12. Place the bottom layer of rolls into a square baking pan.
13. Spread the BBQ chicken evenly over the rolls.
14. Add provolone cheese on top of the chicken.
15. Place the top layer of rolls back on.
16. In a small bowl, mix melted butter with garlic and olive oil seasoning, parsley, and chimichurri seasoning.
17. Brush the seasoned butter all over the tops of the rolls.
18. Sprinkle grated Parmesan cheese over the top.
19. Air fry at 350°F for about 10 minutes, or until the cheese is melted and the rolls are golden.
20. Cut into sliders and serve warm.