Pressure-Cooker Cola BBQ Chicken

Total Time

Prep: 10 min. Cook: 10 min.

Makes

14 servings

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
Pressure-Cooker Cola BBQ Chicken Recipe photo by Taste of Home

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 in chicken should read at least 165°.
  2. Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles.

Can you freeze Pressure-Cooker Cola BBQ Chicken?

Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts

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

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