Ingredients

The following ingredients have 12 Servings
  • 4 pounds boneless skinless chicken breast (fresh or frozen)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 1/2 cups barbecue sauce*
  • 3 cups coleslaw mix
  • 1 cup mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon celery salt
  • 1/4 teaspoon black pepper

Instruction

  •  Add the chicken and seasonings, but not the barbecue sauce, to the electric pressure cooker.
  • Lock the lid into place, close the pressure valve, and manually set to cook on high pressure for 15 minutes if chicken is thawed or 20 minutes if chicken is frozen.
  •  Once the cooking time is complete, carefully turn the pressure valve to "venting" and do a quick pressure release. Be sure to turn the vent away from your body to avoid burns.
  • Use tongs to remove chicken from the pot and transfer to a cutting board. Use two forks to shred the chicken, then return chicken to the pot.
  • Change setting on your cooker to "simmer" or "saute" and add barbecue sauce. Stir until warm, or allow chicken to simmer for 5 minutes in the sauce for the best flavor.