BBQ Chicken & Guac Sandwich

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There’s something about a classic BBQ chicken sandwich that just hits—especially in the summer. It’s simple, saucy, and comforting. But this version? It takes things up a notch with a layer of zesty, homemade guacamole that adds the perfect creamy, tangy balance to all that smoky BBQ flavor.

It’s one of those easy Instant Pot recipes that feels like it took more effort than it did (my favorite kind). The chicken comes out juicy, the guac is quick to mix up, and the whole sandwich feels like a fresh twist on a comfort food classic. This combo made it into our regular dinner rotation fast—and I have a feeling it’ll stick around for a long time.

If you're looking for a quick weeknight dinner idea, a fun summer sandwich, or just a way to use that lone frozen chicken breast in the freezer, this BBQ chicken and guac sandwich is it.

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Yield 2

Author Rachel Madsen

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

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BBQ Chicken & Guac Sandwiches

Juicy BBQ shredded chicken meets creamy, zesty guacamole on a toasty bun—this easy Instant Pot sandwich is packed with flavor and comes together with minimal effort. It’s the kind of quick dinner or weekend lunch that feels a little gourmet, without the fuss.

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Ingredients

For the Chicken

• 1 frozen boneless, skinless chicken breast (¾ to 1 lb)
• ½ cup BBQ sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons water
• 1½ tablespoons butter
• Salt and pepper, to taste
• Hamburger buns

For the Guac

• 1 ripe avocado
• 1–2 teaspoons lime juice
• Pinch of salt
• Small pinch of garlic powder or ¼ clove fresh garlic, minced
• 1 tablespoon finely diced red onion (optional)
• 1–2 teaspoons chopped cilantro
• Optional: Tiny pinch of chili flakes or a dash of hot sauce

Instructions

For the Chicken

1. Whisk the sauce: In a small bowl, mix BBQ sauce, vinegar, and water.
2. Load the Instant Pot: Place the frozen chicken breast in the pot. If you have a minute, cut it into fourths so it cooks more evenly—totally optional if you're short on time. Sprinkle with salt and pepper, pour half the sauce over the top, and add the butter.
3. Pressure cook: Seal the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes (or 10 minutes if the chicken is on the smaller side).
4. Natural release for 5–10 minutes, then manually release the rest.
5. Shred & coat: Transfer the chicken to a plate and shred it with two forks. If you like it extra saucy (🙋‍♀️), pour the leftover sauce into a small saucepan, whisk in 1 teaspoon of cornstarch, and simmer for about 5 minutes until thickened. Stir in the rest of the sauce and coat the shredded chicken thoroughly.
6. Optional: You can also turn on Sauté mode in the Instant Pot and simmer everything together for 5–7 minutes until the sauce thickens and clings to the chicken like a BBQ hug.

For the Guac

1. Scoop avocado into a bowl.
2. Add lime juice, salt, garlic, red onion, cilantro, and chili flakes if using.
3. Mash until mostly smooth with a little texture.
4. Taste-test and adjust lime or salt to keep it zippy.

Assemble the Sandwiches

1. Toast hamburger buns. Layer the saucy chicken, top with a spoonful or two of guac, and enjoy immediately.

Notes

Want to level it up?

Add a slice of sharp cheddar or Monterey Jack and let it melt right over the BBQ chicken before topping with guac—perfect if you're feelin' a little fancy.

Leftovers that don’t feel like leftovers:

Double the batch and thank yourself tomorrow. This chicken is super versatile!

Try it:

• Over rice with roasted veggies
• As a nacho topper
• Rolled into enchiladas with your favorite fillings + green sauce + a cheese combo like sharp cheddar, smoked gouda, or Monterey Jack
• Or even as a shortcut pita bread pizza base

Nutrition Facts

Calories

490

Fat

26 g

Sat. Fat

8 g

Carbs

49 g

Fiber

8 g

Net carbs

42 g

Sugar

26 g

Protein

17 g

Sodium

1102 mg

Cholesterol

59 mg

*Nutritional Facts are an estimate based on ingredients listed.

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Dinner, Lunch, Instant Pot Recipes, Sandwiches, Weeknight Meals, Summer Recipes

American (with a fresh Tex-Mex twist)

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