Place the chicken breasts, barbecue sauce and pineapple chunks in the instant pot.
Place lid on top and set the valve on the lid to the sealing position.
Click your manual button and cook on high pressure for 25 minutes.
After the cooking time, then do a quick release by moving the valve on the lid to the venting position to release all the pressure from the instant pot.
Shred the chicken the instant pot into large pieces and stir the chicken back into the mixture.
Serve the chicken on the bun topped with the coleslaw mix and enjoy!
Notes
We love serving these buns but this chicken is great over rice as well.