1. Prepare the Chicken and Instant Pot: Place the boneless, skinless chicken breasts or thighs at the bottom of your Instant Pot insert.

2. Mix the Sauce: In a medium bowl, whisk together 3/4 cup of the barbecue sauce, chicken broth, apple cider vinegar, garlic powder, onion powder, and black pepper until well combined.

3. Add Sauce to Pot: Pour the sauce mixture evenly over the chicken in the Instant Pot. Ensure the chicken is mostly submerged in the liquid.

4. Pressure Cook the Chicken: Secure the lid on the Instant Pot and make sure the vent is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 15 minutes on high pressure.

5. Release Pressure and Shred: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully switch the vent to “Venting” for a quick release of any remaining pressure. Open the lid, remove the chicken to a large bowl, and shred it using two forks. It should be very tender and easy to shred.

6. Combine with Remaining Sauce: Return the shredded chicken to the Instant Pot with the remaining sauce, or transfer it back to the bowl. Stir in the remaining 1/4 cup of barbecue sauce until the chicken is thoroughly coated and heated through.

7. Prepare the Buns (Optional): While the chicken is cooking, preheat your oven to 350 F (175 C). Arrange the slider buns on a baking sheet. Brush the tops with melted butter and sprinkle with sesame seeds, if desired. Bake for 3-5 minutes, or until lightly golden and warmed.

8. Assemble and Serve: Spoon the warm BBQ chicken mixture onto the prepared slider buns. Serve immediately with your favorite sides.