Smoky pulled chicken cooked in a pressure cooker and topped with tangy, creamy Alabama-style white barbecue sauce is a fast, flavorful take on regional BBQ that skips the grill without sacrificing depth.
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Place chicken breasts into the pot of a pressure cooker.
Season the chicken with salt, pepper, granulated garlic, onion powder, smoked paprika, and chicken bouillon powder.
Add a splash of liquid smoke and water to the pot.
Cook on high pressure for 45 minutes.
While the chicken cooks, prepare the Alabama white BBQ sauce. In a large mixing bowl, combine mayonnaise, apple cider vinegar, lemon juice, hot sauce, stone ground mustard, and horseradish.
Season the sauce with salt, black pepper, garlic powder, onion powder, cayenne pepper, and brown sugar. Add a splash of water.
Whisk the sauce until smooth and well combined. Taste and adjust seasonings if needed.
Pour the finished sauce into squeeze bottles for easy serving and storage.
Once the chicken is cooked, carefully release the pressure. Use a potato masher or two forks to shred the chicken directly in the pot with its cooking liquids.
To assemble the sandwiches, place a generous amount of shredded chicken on the bottom half of a toasted bun.
Drizzle the chicken with the Alabama white BBQ sauce and top with a few spicy bread and butter pickles.
Place the top bun on the sandwich and serve immediately with potato chips on the side.
Store shredded chicken and sauce separately in airtight containers for up to 3 days; reheat chicken gently with a splash of water over low heat to prevent drying.
pressure cooker
Yes. Simmer the seasoned chicken in water covered on medium-low for 25–30 minutes until fully cooked and shreds easily with forks.
It's mayonnaise-based instead of tomato-based, creating a creamy, tangy profile with vinegar bite—no smoke or sweetness.
Yes. Cook and shred the chicken up to 2 days ahead; store in an airtight container. Prepare the sauce separately and assemble just before serving.
Cook until internal temperature reaches 165°F or the meat shreds easily with two forks when pressed.
The sauce itself is mild and creamy; heat comes from the spicy pickles on the side. Omit them for a milder dish.
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