Hoisin Barbecue Chicken Sliders


  • ⅔ cup hoisin sauce
  • ⅓ cup barbecue sauce
  • 1 tbsp soy sauce
  • ¼ tsp red pepper flakes
  • 3 to 3-½ pounds boneless skinless chicken thighs
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 16 dinner rolls or Hawaiian sweet rolls split
  • ½ medium red onion finely chopped
  • Sliced pickles optional
  • Combine hoisin sauce, barbecue sauce, soy sauce and red pepper flakes in Instant Pot; mix well. Add chicken; stir to coat.
  • Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 8 Minutes.
  • When cooking is complete, use natural release for 5 Minutes, then release remaining pressure. Remove chicken to large plate; let stand until cool enough to handle. Shred chicken into bite-size pieces.
  • Stir water into cornstarch in small bowl until smooth. Press Sauté; add cornstarch mixture to pot. Cook and stir about 2 Minutes or until sauce thickens. Return chicken to pot; mix well. Spoon about ¼ cup chicken mixture onto each roll; serve with onion and pickles, if desired.
Previous Next