In the fresh meat case
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Prep Time: 5 min
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Cook Time: 40 min
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Serves 10
- 328
Calories
- 29G
Protein
- 1044MG
Sodium
- 1G
Sat.fat
- 31G
Sugar
In the fresh meat case
Ingredients
20 Slider or small potato rolls
3/4 cup packed brown sugar
1 medium onion, chopped
Pantry Staples:
1/4 cup apple cider vinegar
2 tbsp. Worcestershire sauce
3 cups ketchup
1 cup water
Hot sauce, if desired
coleslaw for garnish or side dish, if desired
Mix
In a bowl or large measuring cup, mix together the ketchup, water, chopped onion, brown sugar, apple cider vinegar and Worcestershire sauce. Into a multi cooker, combine the chicken and half of the bbq sauce. Toss to completely coat the chicken. Pour the remaining sauce into a small saucepan. Simmer for 10 to 15 minutes until thickened. Set aside.
Cook
Lock the lid to the multi cooker and close the release valve. Set the cooker to the manual, poultry or pressure cook setting and the timer for 5 minutes. When the time is finished, let the pressure release naturally for 10 minutes, then use the quick release valve to release the remaining pressure. Chicken is done when the meat falls apart easily and a meat thermometer inserted in the center reaches 170 degrees F.
Shred
With two forks, shred the chicken, tossing with the juices from the pressure cooker.
Serve
Serve the bbq chicken on slider buns and top with the extra BBQ sauce. Serve with hot sauce and coleslaw on the side if desired.
Pressure Cooker BBQ Chicken Sliders
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