These Instant Pot Chicken Caesar Sandwiches are a game-changer for busy weeknights, combining tender, juicy chicken with bold, creamy Caesar flavors in just 25 minutes. The shredded chicken soaks up the tangy dressing, while the crisp romaine and buttery toasted buns add the perfect crunch. It’s a satisfying meal that feels indulgent yet comes together effortlessly.
With rich, savory notes from Parmesan and garlic, every bite is a burst of comfort and freshness. The Instant Pot locks in moisture, ensuring the chicken stays succulent, while the quick cook time means you’ll have dinner on the table in no time. Perfect for a quick lunch or a hearty dinner, these sandwiches are sure to become a family favorite.
Everything You’ll Need for Instant Pot Chicken Caesar Sandwiches
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- ¾ cup Caesar Salad Dressing (e.g., Bolthouse, but any brand works)
- ½ cup shredded Parmesan cheese
- ¼ cup fresh parsley, chopped
- Ground black pepper, to taste
- 2 cups romaine lettuce, shredded
- 6 buns (choose your favorite type)
Step-by-Step Instructions for Perfect Chicken Caesar Sandwiches
- Place the chicken breasts in the inner pot of your Instant Pot. Pour in the chicken broth.
- Seal the Instant Pot by turning the valve to “seal.” Set it to Manual mode for 6 minutes. Allow 5-10 minutes for the Instant Pot to come to pressure.
- Once the cooking time is complete, let the pressure release naturally for 5 minutes (do not touch anything during this time). Then, carefully move the valve to “vent” to release any remaining pressure.
- Remove the chicken from the pot and shred it using 2 forks.
- In a bowl, combine the shredded chicken with the Caesar dressing (adjust the amount to your preference), Parmesan cheese, chopped parsley, and black pepper. Mix well.
- Spoon the chicken mixture onto the buns, top with shredded romaine lettuce, and serve immediately.
Creative Toppings & Sauce Ideas
Take your Instant Pot Chicken Caesar Sandwiches to the next level with fun toppings and sauces! Try adding crispy bacon bits, sliced cherry tomatoes, or a sprinkle of red pepper flakes for a kick. For a creamy twist, mix a dollop of Greek yogurt into the Caesar dressing or drizzle with a bit of garlic aioli. Pro tip: Toasted buns add a delightful crunch!
Perfect Pairings: Serving Suggestions
These sandwiches pair beautifully with a side of oven-baked sweet potato fries or a light, refreshing salad. For a heartier meal, serve with a bowl of tomato basil soup. Don’t forget a chilled glass of iced tea or lemonade to complete the meal. Bonus: Add a pickle spear on the side for a classic touch!
Storage & Reheating Tips
Store leftover shredded chicken mixture in an airtight container in the fridge for up to 3 days. To reheat, warm it in the microwave or on the stovetop with a splash of chicken broth to keep it moist. Assemble the sandwiches fresh to avoid soggy buns. Note: The lettuce should always be added just before serving for maximum crunch.
Quick Recipe Variations
Switch things up by using shredded rotisserie chicken for an even faster meal. For a lighter option, swap the buns for lettuce wraps or whole-grain bread. If you’re feeling adventurous, try adding a handful of sun-dried tomatoes or a sprinkle of feta cheese to the chicken mixture. Customize it to your taste!
Instant Pot Pro Tips
If you’re new to the Instant Pot, remember to always check the sealing ring is properly in place before cooking. For even quicker prep, use frozen chicken breasts—just increase the cooking time to 10 minutes on manual. Don’t forget: Always do a quick release after the natural release to avoid overcooking the chicken.
Instant Pot Chicken Caesar Sandwiches
Equipment
- Instant Pot
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 3/4 cup Caesar Salad Dressing (I used Bolthouse dressing, but any brand will work)
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh parsley, chopped
- ground black pepper, to taste
- 2 cups romaine lettuce, shredded
- 6 buns
Instructions
- Place chicken breasts in inner pot of Instant Pot. Add in chicken broth.
- Turn the valve to “seal” and set Instant Pot to manual for 6 minutes. It will take 5-10 minutes for the Instant Pot to come to pressure.
- Once the chicken is done cooking, let it do a natural release for 5 minutes (don’t touch anything!) and then move the valve to “vent” to release remaining pressure.
- Remove the chicken from the liquid and shred using 2 forks.
- Place shredded chicken in a bowl, along with dressing (use more or less to your liking), Parmesan cheese, parsley, and black pepper.
- Spoon chicken mixture onto buns, top with lettuce, and serve.