Ingredients
Equipment
Method
- Cook the Chicken:
- Select the Saute function on the Instant Pot and heat 2 Tbsp oil on HIGH. Sear chicken thighs 2 minutes per side until lightly browned.
- Add 1/2 cup water and Kinder's Italian Chicken Seasoning to the pot. Stir briefly. Seal the lid with the valve set to sealing.
- Pressure cook on HIGH for 35 minutes. Allow a 10-minute natural pressure release, then carefully switch to venting.
- Remove chicken and shred with two forks. Return to the cooking liquid and toss to coat.
- Cook the Vegetables:
- While chicken cooks, heat 2 Tbsp oil in a skillet over medium-high heat. Add sliced onion and red bell pepper with Kinder's The Blend Seasoning. Cook 5-8 minutes, stirring occasionally, until softened and lightly caramelized. Set aside.
- Assemble and Broil:
- Preheat oven to broil. Slice pull-apart rolls horizontally as a single connected sheet, creating top and bottom halves.
- Place rolls cut-side up on a baking sheet. Broil 30-60 seconds until lightly toasted and golden. Watch carefully.
- Remove from oven. Set tops aside. Lay provolone slices on the bottom half of rolls. Spoon shredded Italian chicken evenly over the cheese. Top with the pepper and onion mixture.
- Place roll tops back on. Brush tops with melted butter and sprinkle with Parmesan if desired.
- Return to the broiler for 30-60 seconds until butter-brushed tops are golden and the cheese inside is melted.
- Rest 5 minutes before slicing into individual sliders. Serve immediately.
Nutrition
Notes
- Sear before pressure cooking — Don't skip the Saute step. Two minutes per side in a hot pot builds color and depth that pressure cooking alone won't deliver. It takes five extra minutes and changes the result noticeably.
- Build sliders as a sheet — Slice the entire pack of rolls horizontally as one connected unit. It keeps everything aligned and makes broiling and slicing dramatically cleaner than working with individual rolls.
- Cheese goes down first — Lay provolone directly on the hot toasted bread before adding the chicken. It melts into a layer that keeps the bread from absorbing chicken juices and going soggy.
- Butter the tops right before the final broil — The melted butter and Parmesan finish crisps and browns under direct heat. Brush it on cold and the tops won't toast evenly.
- Make the chicken ahead — Shredded Italian chicken keeps in the fridge for four days. Reheat in a pan with a splash of water, assemble fresh sliders in under ten minutes.
- Serve with marinara or arrabbiata sauce on the side for dipping — the Italian seasoning in the chicken pairs naturally with tomato-based sauces.
- A Caesar salad or simple green salad alongside turns this into a complete weeknight dinner. For game day, keep them in the oven on warm and set out chips and dips to round out the spread.
- These travel well. Slice and wrap individually in foil for transport; they hold at room temperature for up to an hour without losing quality. Unwrap and serve as-is, or give the tops thirty seconds under the broiler to refresh the crust.
- Shredded chicken: Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat with a splash of water, stirring until warmed through.
- Assembled sliders: Best eaten within 30 minutes of assembly. The rolls absorb moisture quickly and the broiled tops lose their texture once they sit.
- Freezer: Freeze the shredded Italian chicken for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. Assemble sliders fresh after reheating.