Add the onion, garlic, and water to the bottom of your instant pot.
Place chicken breasts on top, along with the rest of the pulled chicken ingredients.
Cover instant pot and set valve to the "sealing" position. Pressure cook on high for 8 minutes.
Once the timer is up, allow to naturally release for 10 minutes before switching the valve to "venting" and manually releasing any additional pressure.
Remove the chicken to a cutting board. Set the instant pot to the sauté setting and allow the remaining sauce to simmer for about 15 to 20 minutes to thicken.
Meanwhile, shred the chicken with two forks. Place shredded chicken into a mixing bowl and top with the thickened sauce. Stir to coat the chicken in sauce.
Make the coleslaw: Combine slaw mix and sliced scallions in a large mixing bowl. In a small mixing bowl, combine mayonnaise through celery seeds. Add the mayonnaise mixture to the slaw and toss to coat. Allow to sit for a few minutes before serving.
Serve instant pot bbq pulled chicken on a bun topped with homemade coleslaw, extra bbq sauce, and pickles.
Notes
Other serving ideas include: serving on top of a salad, inside a baked potato, wrapped in a tortilla, as the base of a quesadilla, a topping for a burrito bowl, as a side dish to scrambled eggs, or in place of the brisket in my bbq brisket mac and cheese.
Make sure to add the ingredients to the pot in the order listed. If you add the bbq sauce to the bottom, you might trigger a burn warning.
Nutrition facts do not include the homemade coleslaw.