Instant Pot Manna Sandwiches–chicken sandwiches with swiss cheese and the most amazing sauce ever! An easy recipe that you can double or triple to feed a crowd. Make in the Instant Pot or the slow cooker.
Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Manna Sandwiches
I loved the straight from heaven sandwiches I made a while back so much I decided to make another version with chicken. This version has shredded chicken, swiss cheese, toasted buns and then the special sauce. If you like beef try the other version but if you like chicken try this version! Personally I loved both versions and would eat either any day of the week.
Ingredients you’ll need
- Boneless skinless chicken breast and/or thighs–I like a combination of the two
- Chicken broth–or water
- Low sodium soy sauce–or tamari
- Dried parsley
- Dried basil
- Garlic powder
- Onion powder
- Swiss cheese–if you don’t like swiss try another kind of cheese you like
- Buns–or hoagie rolls
- Mayonnaise
- Catalina salad dressing–or French dressing
- Ketchup
- Stone ground mustard–or spicy brown mustard
How to make manna chicken sandwiches
- Pressure cook chicken to shred: Add chicken and broth into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Shred chicken: Place chicken on a cutting board and chop or shred.
- Flavor the chicken: Discard all but a quarter cup of liquid from Instant Pot. Then add chicken back into Instant Pot. Stir in the soy sauce, parsley, basil, garlic powder and onion powder to coat the chicken.
- Make the sauce: In a small bowl, stir together the mayo, salad dressing, ketchup and mustard.
- Toast buns and melt the cheese: Lay open buns on a pan and place a slice of cheese on one side of each bun. Place under oven’s broiler (or in your toaster oven) and toast until cheese is melty and the other side of the bun is toasted.
- Serve with sauce: Slather one side of each bun with the sauce. Scoop chicken mixture on top of bun and serve.
Notes/Tips
- You can make this with raw chicken or even pork. Or if you have cooked chicken/pork on hand you can just warm it up, stir the seasonings in and serve on buns with the special sauce.
- I like the combination of chicken breasts and chicken thighs. The dark and white meat together is the perfect combination. I find that chicken thighs shrink down a lot. If you use exclusively chicken thighs then 1.5 pounds will be sufficient for 4 sandwiches (but it won’t make much more than that). If you use half chicken thighs and half chicken breasts it will stretch a lot farther and make 6 sandwiches.
- An alternative version of these sandwiches is to stir the sauce in with the shredded, cooked chicken to coat. Both versions are delicious. The sauce is the special ingredient so don’t skip it!
- If you want to make this a low carb recipe then try serving as a lettuce wrap instead of on a bun.
- If you want to make this a gluten free recipe then try serving as a lettuce wrap instead of on a bun. Make sure to use gluten-free soy sauce and gluten-free dressing.
- I used my 6 quart Instant Pot. You can also make this in a 3 or 8 quart pot.
- The chicken puts off a lot of liquid, that’s why I only used 1/2 cup of broth to bring the pot to pressure. If you feel more comfortable with adding 1 cup of broth you can do that.
- Store any leftover sauce and chicken in an airtight container* in the refrigerator for up to 1 week. Leftover chicken can be frozen for up to 3 months.

More Instant Pot Sandwich Recipes…
- Instant Pot Philly Cheesesteak Sloppy Joes
- Instant Pot Roast Beef Commercial
- Instant Pot Sloppy Ottos
- Instant Pot Hot Beef And Cheese Sandwich
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Instant Pot Manna Sandwiches
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Chicken sandwiches with swiss cheese and the most amazing sauce ever! An easy recipe that you can double or triple to feed a crowd. Make in the Instant Pot or the slow cooker.
Ingredients
- 1 1/2 pounds boneless skinless chicken breast and/or thighs
- 1/2 cup broth or water
- 1 Tbsp low sodium soy sauce
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 4–6 slices of swiss cheese
- 4–6 buns or hoagie rolls
Sauce:
- 1/4 cup mayonnaise
- 2 Tbsp Catalina of French dressing
- 1 Tbsp ketchup
- 1 Tbsp stone ground mustard or spicy brown mustard
Instructions
Instant Pot Instructions:
- Add chicken and broth into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Place chicken on a cutting board and chop or shred.
- Discard all but a quarter cup of liquid from Instant Pot. Then add chicken back into Instant Pot. Stir in the soy sauce, parsley, basil, garlic powder and onion powder to coat the chicken.
- Make the sauce in a small bowl by stirring together the mayo, salad dressing, ketchup and mustard.
- Lay open buns on a pan and place a slice of cheese on one side of each bun. Place under oven’s broiler (or in your toaster oven) and toast until cheese is melty and the other side of the bun is toasted.
- Slather one side of each bun with the sauce. Scoop chicken mixture on top of bun and serve.
Slow Cooker Instructions:
- Add chicken and broth into slow cooker. Cover and cook on low for 4-6 hours.
- Place chicken on a cutting board and chop or shred.
- Discard all but a quarter cup of liquid from slow cooker. Then add chicken back into slow cooker. Stir in the soy sauce, parsley, basil, garlic powder and onion powder to coat the chicken.
- Make the sauce in a small bowl by stirring together the mayo, salad dressing, ketchup and mustard.
- Lay open buns on a pan and place a slice of cheese on one side of each bun. Place under oven’s broiler (or in your toaster oven) and toast until cheese is melty and the other side of the bun is toasted.
- Slather one side of each bun with the sauce. Scoop chicken mixture on top of bun and serve.
Notes
An alternative version of these sandwiches is to stir the sauce in with the shredded, cooked chicken to coat. Both versions are delicious. The sauce is the special ingredient so don’t skip it!
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Delicious! I used all boneless chicken thighs. It was a hit with the kiddos! Will certainly make this again!
Thanks Rebecca! So glad you enjoyed it!
Howdy Karren
This is Jimbob
I just happened to have half of a leftover “Costco rotisserie chicken” and about six hamburger buns, I created your special sauce, and you are right … it is a special sandwich. Thank you once again.
Oh that sounds perfect. And what an easy dinner!
The recipe looks delicious!
My chicken was super dry 🙁
Breasts were frozen. Cooked for 10 minutes with a 10 minutes NR. They were slightly over 11 ounces.
I have a 8qt IP Pro. I haven’t had any success with chicken breasts yet.
Any tips?
Thank you!
Sorry to hear that! Try this article: https://www.365daysofcrockpot.com/how-to-cook-chicken-breasts-in-the-instant-pot-frozen-or-fresh/