Pressure-Cooker Cola BBQ Chicken

Total Time Prep: 10 min. Cook: 10 min.
Yield 14 servings
Contest Winner
Test Kitchen Approved
This recipe is rich with sweet and smoky deliciousness. The meat is juicy and tender, and I like to add a few tasty toppings, like sliced dill pickles and a layer of pepper jack cheese, for a boost of flavor. This can also be cooked in the slow cooker on low for 8 hours. —Ashley Lecker, Green Bay, Wisconsin

Ingredients

  • 1 bottle (18 ounces) barbecue sauce
  • 1 cup cola
  • 2 tablespoons cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-1/2 pounds boneless skinless chicken breasts
  • 14 hamburger buns, split
  • 14 slices pepper jack cheese
  • 1 cup sliced sweet pickles

Directions

  1. Place the first 7 ingredients in a 6-qt. electric pressure cooker; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted into chicken should read at least 165°.
  2. Remove chicken; cool slightly. Discard cooking juices, reserving 2 cups. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles.

Nutrition Facts

1 sandwich: 367 calories, 10g fat (5g saturated fat), 66mg cholesterol, 971mg sodium, 41g carbohydrate (18g sugars, 1g fiber), 26g protein.

This recipe is rich with sweet and smoky deliciousness. The meat is juicy and tender, and I like to add a few tasty toppings, like sliced dill pickles and a layer of pepper jack cheese, for a boost of flavor. This can also be cooked in the slow cooker on low for 8 hours. —Ashley Lecker, Green Bay, Wisconsin
Recipe Creator

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