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Bbq Pulled Chicken Burger 2026 04 18 222843 768x1024 1

BBQ Pulled Chicken Burger

A delicious, protein-packed BBQ Pulled Chicken Burger made with tender chicken thighs and topped with a refreshing coleslaw. Perfect for family gatherings and easy meal prep.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lb chicken thighs Juicy choice that remains tender after cooking.
  • 1 teaspoon chili powder Adds a hint of spice.
  • ½ teaspoon paprika Gives color and depth.
  • ½ teaspoon onion powder Enhances flavor.
  • ½ teaspoon garlic powder Provides a savory kick.
  • ½ teaspoon salt Essential for taste.
  • ½ teaspoon ground pepper Offers a subtle heat.
  • ½ medium onion (grated) Moisture and sweetness.
  • 1 cup BBQ sauce Choose low-sugar versions for a healthier option.
  • 2 tablespoons brown sugar Balances the spiciness and richness.
  • 1 tablespoon Worcestershire sauce Adds umami flavor.
  • 1 cup low-sodium chicken stock Keeps the chicken moist.
For the Coleslaw
  • 1 cup green cabbage A fiber-rich addition.
  • 1 cup red cabbage For color and crunch.
  • 2 tablespoons grated carrots Sweetens the slaw naturally.
  • ½ cup Greek yogurt A creamy, healthy alternative to mayo.
  • 1 tablespoon honey Natural sweetness for the coleslaw.
  • 1 teaspoon apple cider vinegar Adds acidity to brighten flavors.
  • ½ teaspoon salt To taste.
  • ½ teaspoon ground pepper Touch of spice.
For Assembling
  • 4 pieces Hamburger buns Whole grain or gluten-free options work well.

Method
 

Preparation
  1. Pat dry the chicken thighs with a kitchen towel to ensure a good sear.
  2. Place the chicken thighs, chili powder, paprika, onion powder, garlic powder, salt, pepper, grated onion, BBQ sauce, brown sugar, Worcestershire sauce, and chicken stock in the Instant Pot.
Cooking
  1. Close the Instant Pot lid, ensuring the valve is set to sealing. Press the “Manual” setting and cook for 12 minutes.
  2. Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
  3. Open the lid carefully, remove the chicken, and shred it using a fork. Transfer the chicken back to the Instant Pot and simmer for a couple of minutes to meld flavors.
Coleslaw Preparation
  1. In a wide bowl, combine green cabbage, red cabbage, grated carrots, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Mix well.
Assembly
  1. Place the shredded BBQ chicken on the Hamburger buns and top with coleslaw. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently. Can be frozen for up to three months.