Pressure Cooker French Onion Pulled Chicken Sandwiches

Pressure Cooker French Onion Pulled Chicken Sandwiches are super easy and tasty. Perfect for lunch or dinner.

Pressure Cooker French Onion Pulled Chicken Sandwiches

Hot sandwiches are one of my favorite easy dinner ideas. Whether it’s Sloppy Joes, Slow Cooker Chicken Cheesesteaks, or Sloppy Cheesesteak Joes.

They normally don’t take a long ingredient list to make. You can also normally toss everything in the slow cooker or whip it up in a skillet in a jiffy.

These Pressure Cooker French Onion Pulled Chicken Sandwiches are adapted from my slow cooker version. I needed a version for times when I forget to thaw chicken or when I’m busy during the time I would need to start the slow cooker version.

By using my electric pressure cooker I can get these sandwiches on the table in about 30 minutes which is faster than pizza delivery or a drive-through run. Plus the whole crew loves them which is awesome.

I used mini sub rolls but you could use deli rolls, sandwich buns, or even slider rolls.

You may notice that my chicken is a little yellow. That’s from the turmeric in the homemade onion soup mix. I used a different brand than I normally use and it seems to be a tiny bit more yellow.

Ranch Roasted Potatoes, fruit, and Cherry Lemonade

Mixed salad with homemade Ranch or Thousand Island Dressing and Alabama Sweet Tea


Pressure Cooker French Onion Pulled Chicken Sandwiches on a plate

Pressure Cooker French Onion Pulled Chicken Sandwiches

Author Micha M


  • 1 to 1 1/2 pounds chicken breast
  • 1 envelope onion soup mix see notes for homemade alternative
  • 3/4 cup chicken broth
  • 1 large sweet onion sliced
  • sub rolls
  • sliced provolone cheese


  1. Pour chicken broth in the insert of the pressure cooker.

  2. Place chicken and onion in pot and sprinkle with onion soup mix

  3. Cook on  manual, high pressure for 12 minutes if using fresh chicken and 15 minutes if using frozen

  4. Let the cooker release the pressure naturally then carefully shred chicken

  5. Preheat oven to 425 

  6. Place one to two slices of cheese on each sub roll depending on the size and cook in hot oven until the cheese is melted and bread is lightly toasted

  7. Fill with shredded chicken and juices

Recipe Notes

  If you don't want to use premade onion soup mix I have an onion soup mix recipe that is amazing in this recipe.

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This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

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