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Add your chicken, chicken bone broth, sugar free BBQ sauce, and all your seasonings into your Instant Pot. Mix lightly to combined. Seal the lid and cook on High Pressure for 12 minutes. Once done, let it naturally release for 5-10 minutes, and then vent the remaining pressure.
Now take your chicken out and shred using two forks or a hand mixer. Return that shredded chicken back to the pot and mix into the liquid.
Turn on the Sauté function, add your extra BBQ sauce, and cook for 3-6 minutes, stirring occasionally. You want the chicken to become nice and thick, glossy, and sticky!
In a separate bowl, add your greek yogurt, apple cider vinegar, honey, Dijon mustard, lemon juice, and black pepper. Mix until fully combined.
Then add to that bowl your coleslaw mix, shredded carrots, finely diced red onion, and salt. Toss and let sit for 5-10 minutes to slightly soften the veggies.
Toast your brioche bun until golden. Add your pulled BBQ chicken to the bottom bun, top with that tangy slaw, add your pickle slices, and then your top bun. Serve immediately and enjoy!